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Our New Favourite Chocolate Chip Cookies

plate of chocolate chip cookies; our new favourite chocolate chip cookies
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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! 

Ingredients

Scale
  • 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

  1. Place all dry ingredients (flour, cornstarch, baking soda & salt) in your largest mixing bowl, or bowl for your stand mixer.
  2. Whisk together until combined.
  3. In a second bowl, blend together well the melted butter and both sugars.  We also use a sturdy whisk for this.
  4. Blend in eggs and vanilla.
  5. Use a spatula to scrape this mixture into the flour.
  6. 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.
  7. Continue to thoroughly, yet gently, bring the cookie dough together.
  8. 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) 
  9. 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.
  10. Space out on parchment-lined baking sheets, 10-12 per baking sheet.  HOT TIP: reuse your parchment paper!
  11. Bake for 12 minutes.   Edges should be light golden brown, the cookies puffy and a dry look to the tops.
  12. 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.

chocolate chip cookies on a cooling rack

Notes

Storage Tips for Chocolate Chip Cookies (if you need these!) 

  • 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.

  • 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

  • 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.

  • 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

  • Butter: Can be swapped for plant-based butter or coconut oil, though the texture will vary slightly.

  • Eggs:  1 tbsp ground flaxseed + 3 tbsp water per egg for a vegan option.

  • Flour: Sub in a 1:1 gluten-free flour blend if needed, look for one with xanthan gum for best results.

  • Sugar: Swap white sugar for coconut sugar or maple sugar for a natural sweetener alternative.

  • 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! 

Find it online: https://blog.theculinarystudio.ca/recipes/favourite-chocolate-chip-cookies/