Best Chocolate Chip Cookie Recipe

Best chocolate chip cookies

This is the best chocolate chip cookie recipe we have found so far in terms of reliability and taste. These cookies are thick, tasty, easy and you can cook them from frozen (in fact, you have to) so they can be prepared well in advance.

The easy chocolate chip cookie that is our fall-back recipe is still our family favourite. But I have heard from a couple of people that they felt disappointed that they weren't thicker. Sometimes it seems that they flatten when they cook - although this has never been our personal experience. 

Then there are the chocolate chocolate chip cookies that we have. These are deliciously rich and decadent cookies made with melted chocolate rather than cocoa powder. We love them too. But they are definitely flatter and they do easily over-cook - although we like them when they are crunchy. But we wanted to find the best chocolate chip cookie recipe that should work for anyone, at any altitude, with any kind of flour or size of egg.....

Inside chocolate chip cookie

I think we've found it. I got the recipe from The Pinning Mama, and I've really only made very minor changes.

Kimber says the main things to remember are to cream the butter and sugar properly to begin with, to get the dough to the right consistency and to freeze them before baking.

I creamed the sugar, butter and oil together in the food processor because the butter was quite firm. This really makes the job much easier! But I took it out to stir in the flour because it was quite hard for my processor to handle it, although I'm sure a more robust model would do better.

Best Chocolate Chip Cookie Recipe

Level: Easy
Time: 1 hour (including freezing)
Makes 24 small cookies

Ingredients:
100g (1/2 cup) softened butter
60g (1/3 cup) coconut oil
150g (3/4 cup) soft brown sugar
100g (1/2 cup) white sugar
2 tsp vanilla essence
1 egg
300g (2 cups) all-purpose (plain) flour
1 tbsp cornstarch
1 tsp baking soda (bicarbonate of soda)
2 tsp salt
30g (scant 1/3 cup) cocoa powder
1 cup chocolate chips

These chocolate chip cookies are simply the best! Must try...
  • Thoroughly cream the sugar, butter, coconut oil and vanilla extract together until the mixture turns a pale colour and is light and fluffy.

  • Add the egg and stir again until the egg is fully incorporated.

  • Mix the flour, cornstarch, baking soda, salt and cocoa powder together in a bowl.

  • Add these to the mixture a spoonful at a time and stir thoroughly to mix it in each time. The mixture will start to become very thick, but should be smooth. If the mixture starts to become crumbly, stop adding the flour. The mixture should be very thick, but smooth and not crumbly. It will properly hold its shape without collapsing at all. If it does end up crumbly, just add a very small amount of water until you have the right consistency.
  • Take 2 tbsp of mixture at a time and roll into balls. Place on a baking sheet and slightly flatten them. At this stage, you can put them close together if you like, as in the picture.

  • Place them in the freezer. If you want to, you can leave them in the freezer for up to 3 months at this stage and cook them from frozen as you need them.
  • If you wish to bake them the same day, you need to freeze them for at least 30 minutes.
  • When you are ready to bake them, place them on a baking sheet lined with baking parchment and bake them in a pre-heated oven at 350 (gas mark 4) for 15 minutes. Space them out a little - but they don't spread far. I baked 12 on a sheet with no problem.
  • Remove from the oven and cool on a wire rack.

Serve with

These cookies are perfect as a small afternoon tea snack with a robust black tea like English Breakfast or Ceylon tea. They are also delicious with hot chocolate for a special treat.