These cookies are amazing. If I could, I would eat one of these every single day. These cookies are definitely one of my favorite sweet treats. You know those super thin and crispy cookies that come in bags like chips at grocery stores? These are the exact opposite of those.

What Makes Them So Delicious?

Quite a few things. A few years back, right when I started to really get into baking, I started to do lots of research on chocolate chip cookies. Pretty soon, I found that to get a great chocolate chip cookie, you need to do a few things.

Baking Powder. Most cookies use the more common cookie baking ingredient, baking soda. However, to achieve the best possible cookie, you should use baking powder. While baking soda makes things spread, baking powder makes them rise and spread, so they are not thin and crispy.
Cold Butter. This may not seem all that important, but it is. If you use room temperature butter, it will lead to a flatter cookie. I know I am basically telling you not to do what you have been told to do your whole life, but give cold butter a chance. It will be worth it!

I figured those hacks relatively quickly. A few months ago, I realized that while the cookies were really, really good, they could be better. I did some more research and found a few last wondrous hacks that really made these cookies stand out.

Cornstarch. It may sound a little odd, but it is amazing! Cornstarch is almost acting as another leavener in this recipe. Cornstarch allows the cookies to rise like a skyscraper without becoming dry.
Creaming The Butter and Sugars. We all know to do this, but I only really realized how important this is a few months ago. Creaming for the proper time incorporates much more air into your dough, making your cookies much more fluffy.
Cooling The Cookie Dough Before Baking. I did not realize what this did until a few months ago. It makes the butter in the cookies super cold again, giving them a higher melting point and making them less spread out.

FAQ’s

Can I Freeze These Cookies?

Of course! The easiest way to do this is to first make the dough normally, and then roll out the cookie dough and put the balls in the freezer. When you want to bake them, just add 1-2 minutes to the regular baking time. You can also bake them and then freeze them, but that can mess up the texture sometimes.

Do I Have to Use Cool Butter?

Yes. I mean, I can not force you to, so do as you please, but I strongly urge you too. It really is one of the things that sets these cookies apart.

What If The Cookies Are Golden Brown, But They Feel Uncooked In The Center?

Don’t worry, this is normal, they will set a little bit and then be the perfect texture. A second way to check and see if they are done is to feel the edges. If they are less soft then the center and golden brown, then they are perfectly done.

Can I Use Regular Eggs and Butter?

Of course! I just use fake eggs and non-dairy butter because I am allergic, but this recipe will work just fine with the real deal. They would be just as good with fake butter and eggs though!

The tweaks to this classic make this the best chocolate chip cookie I’ve ever had!
Michael H.

Final Tips

Use cold butter
Use cornstarch
Do not substitute baking powder for baking soda
Do not overcook
Cream butter and sugars really well!
You can substitute pastry flour for AP flour for an even lighter cookie.
Chill dough before baking!

That’s it! I hope y’all enjoy these cookies as much as I do!