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Our New Favourite Chocolate Chip Cookies
While searching the web for new Chocolate Chip Cookies recipes (isn’t that how we all look for recipes? isn’t that why you are here?!) we kept running into the same issue: the recipes never made a large enough batch. Especially since the best part of chocolate chip cookies is the raw dough itself. We need to make extra just so we can all have a good taste of that dough before they go in the oven!
So with our previous favourite recipes in mind, and a goal to make around 3 dozen cookies we developed this recipe for Chocolate Chip Cookies, featuring a few of our favourite additions, like Sea Salt & big, garnish pieces of Lindt Chocolate.
If baking from scratch isn’t in your weekly wheelhouse, here’s a piece of advice that will make baking quicker, easier, cleaner and better. Sounds amazing right? It’s simple: a Kitchen scale! Less mess, waaay less dishes, better results. You can grab one for under $20 and it’s life changing.
A few notes on ingredients: the addition of cornstarch keeps these cookies super soft as well as gives a bit of extra chew. Sea salt over Kosher salt–it’s just a bit saltier and marries well with the chocolate.
Why unsalted butter? We’ve been saying it for years, in general, unsalted butter is just a better quality butter (there’s no salt in it to preserve it, so the best quality, freshest milk needs to be used).
Below we’ve also added in the best substitutes for eggs in baking, along with storage tips (although these might be unnecessary as they will be eaten quickly!). Let us know if you enjoy our new recipe for Chocolate Chip Cookies just as much as we have!
- Prep Time: 15 mins
- Cook Time: 10-15 min
- Total Time: 40 Minutes
- Yield: 2 1/2–3 dozen 1x
Ingredients
- 400g (3 cups, spooned & levelled) All-purpose Flour
- 10g (1 1/2 tsp.) baking soda
- 10g (1 tbsp.) cornstarch
- 6g (1 1/2 tsp.) sea salt PLUS a few extra flakes for garnish, optional
- 250ml (1 cup) melted, unsalted butter, slightly cooled
- 255g (1 1/4 cups) packed light brown sugar
- 105g (1/2 cup) granulated white sugar
- 2 large eggs + 1 egg yolk, at room temperature (see tip below)
- 10ml/10g (2 tsp) pure vanilla extract (the real reason you need to book a trip to Mexico)
- 200g (1 1/2 cups semi-sweet chocolate chips) PLUS extra chunks to garnish (we love the Lindt Couverture Dark Chocolate)
Instructions
- Place all dry ingredients (flour, cornstarch, baking soda & salt) in your largest mixing bowl, or bowl for your stand mixer.
- Whisk together until combined.
- In a second bowl, blend together well the melted butter and both sugars. We also use a sturdy whisk for this.
- Blend in eggs and vanilla.
- Use a spatula to scrape this mixture into the flour.
- Using the paddle attachment or a wooden spoon start to bring this dough together. Once it’s about halfway brought together, add in the chocolate chips.
- Continue to thoroughly, yet gently, bring the cookie dough together.
- It will be soft. Now it’s time to chill it until ready to portion and bake, about 30-45 minutes. Wash your dishes, preheat your oven (160 C/325 F, NOT CONVECTION)
- Portion the cookies, nice, high, round balls. We love using this portion scoop for the quickest cookie making. Dip in hot water if necessary every few portions. The size of the cookie is up to you, go big or go smaller, just practice the baking time. Our cookie balls weigh 50g, about 2 tbsp. of dough.
- Space out on parchment-lined baking sheets, 10-12 per baking sheet. HOT TIP: reuse your parchment paper!
- Bake for 12 minutes. Edges should be light golden brown, the cookies puffy and a dry look to the tops.
- REST! Let them continue to ‘bake’ on the cookie sheet. Remove from the oven to a cooling rack, keeping them on the baking sheet. Once you’re able to move them, transfer to a second cooling rack to cool completely before storing.
Notes
Storage Tips for Chocolate Chip Cookies (if you need these!)
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Room Temp: Store baked cookies in an airtight container at room temperature for up to 1 week. Add a slice of bread to the container to keep them soft, kind of like how you would for brown sugar.
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
We have taken many classes over several years, and they never disappoint! Kristie & team always have great pointers and tricks to learn in the video. We love the Japanese burgers, and they are always a hit with guests. That's the thing: you make the recipe at home, it doesn't take a long time, and the result is so good that you want to make it again and again. Just try one, you'll see. 🙂I had such a fantastic experience at the cooking class! My daughter and I had an amazing time — our Bao Buns and Crispy Chicken turned out delicious, and we learned so much throughout the session. It was a fun, inspiring, and rewarding evening. I can’t wait to come back for another class. Highly recommend!Our virtual cooking class experience was top notch! Well organized, wonderfully communicated, and entertaining! A delicious outcome which boosted our confidence to try more challenging recipes in the future. Highly recommend!I have taken a few classes in the past - always find the products delicious, and I enjoy the challenge of trying to keep up 🙂
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!I've taken several on-line cooking classes from The Culinary Studio and have really enjoyed each one. The recipes are delicious and the instructions are very well laid out. I always learn new cooking tips and skills.It has been most likely a year and a half since I’ve made moussaka. Having the recording available was a godsend. So good and lots of leftovers! Having the recording is priceless!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!Love these ladies! Classes are easy to follow, informative, filled with all kinds of tricks & tips and best of all DELICIOUS!! This is our "night out" dining adventure that we can re-do & show off to our family & friends.My husband and I joined the Valentine's Day Date Night cooking class. Very enjoyable experience full of informative tips and thorough explanations followed by a delectable meal. Thank you Kirstie & Jodie. We'll be back!I recently did an online Lamb Briyani class. It used some cooking techniques I wasn't familiar with and produced a dish that was as tasty as the best Indian food I've ever had the pleasure of enjoying.I have done a few classes with the Culinary Studio and always enjoy the classes and the fabulous meals. They deliver the food to my door all prepped for the class if I like (which I do!). Highly recommended.We did a virtual zoom cooking class. It was better than cooking classes we have done in a actual class. We really enjoyed our ourselves. We have made the meal a couple of times since the class. We have friends over for the session and have great restaurant quality mealsThe Culinary Studio is an wonderful online chef duo!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!Online classes have allowed me the convenience to open my computer and learn in the comfort of my home and to do the class on my own schedule rather than missing out due to life's interruptions. Classes are paced well and the chef's are ready to answer your cooking questions even if they are unrelated to the class. I have used the recipes frequently in my day to day life and recently at an event where I overhead participants raving about the soup and cookies I had prepared, which were from Culinary Studio class recipes.
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.To Chefs Kirstie & Jody! My family and I have thoroughly enjoyed the recipes and techniques we have acquired by following your live sessions and on-demand courses available on your website. You have a casual and an informative style that is very appealing. Most importantly both of you thrive on good food and beverage as much as we do! Bravo - we hope your future includes many more years of teaching and developing new dishes. Thank you. 🙂 -
Freezer: Freeze baked cookies for up to 3 months. Let thaw at room temp or zap in the microwave for 10–15 seconds for warm, gooey centers. Kirstie does like to make a batch and freeze for camping trips!
Make-Ahead Tips for Chocolate Chip Cookies
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Chill the Dough: For extra flavour, chill cookie dough for 24–48 hours before baking. This allows the flour to hydrate and deepens the taste.
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Freeze Dough Balls: Scoop dough onto a tray and freeze until solid, then transfer to a freezer bag. Bake straight from frozen—just add an extra 1–2 minutes to your bake time.
Substitutions for Chocolate Chip Cookies
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Butter: Can be swapped for plant-based butter or coconut oil, though the texture will vary slightly.
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Eggs: 1 tbsp ground flaxseed + 3 tbsp water per egg for a vegan option.
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Flour: Sub in a 1:1 gluten-free flour blend if needed, look for one with xanthan gum for best results.
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Sugar: Swap white sugar for coconut sugar or maple sugar for a natural sweetener alternative.
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Chocolate: Use any mix of dark chocolate, white chocolate, chopped bars, or chocolate chunks to customize the vibe.
For more of our tried & true baking recipes, click HERE!
