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The Ultimate Chocolate Chip Cookies

There are a couple very important things you need to know about me to understand where this chocolate chip cookie recipe (and its well-deserved title of “the ultimate“) came from:

  1. I’m a die-hard Friends fan. I’ve seen the entire series, beginning to end, literally more times than I can count. We watch it every night before bed, and when we finish the finale, we go right back to the pilot and start all over. No, that’s not weird… you’re weird.
  2. I’m a Monica. Through and through.

So, those of you who’ve seen Friends will remember The One with Phoebe’s Cookies, where Monica spends an entire episode trying to decipher Phoebe’s grandma’s famous chocolate chip cookie recipe, because she’s determined to be the mom who makes the best cookies on the block when she has kids.

(Spoiler alert: Phoebe’s grandma got the recipe from her French relative, “Neselé Toulouse,” AKA, Nestle Toll House. What a twist!)

These Chocolate Chip Cookies are the ULTIMATE, tried and tested, best of the best, go-to cookie recipe. These cookies are a staple, and are sure to make you the most popular mom on the block!

This always stuck with me, because, like I said, I am Monica to a T. And I, too, want all the neighborhood kids to beg to come over to our house for the best cookies on Earth. Food is my love language. (Along with sarcasm.)

So a few years ago, I hosted a cookie party to find my own signature recipe. I scoured Pinterest, and picked six of the best looking chocolate chip cookie recipes – including the Nestle Toll house recipe, obvi.

I baked them all up, invited a bunch of friends over, and had everyone vote on their favorite. It ended up being a tie (between Sally’s Baking Addiction’s recipe and Averie Cooks’ recipe). So I combined the texture of one with the chocolatey goodness of the other, and thus was born my Ultimate Chocolate Chip Cookie recipe.

All that’s to say, this recipe is legit. This isn’t just another Pinterest recipe claiming to be the best ever chocolate chip cookies. This one is tested, tried, crowd-voted… the ULTIMATE.

It only uses normal ingredients that you probably already have in your pantry, unlike some of these hoity-toity, multiple-types-of-flour, high-maintenance chocolate chip cookie recipes out there (lookin’ at you, New York Times).

*I forgot the vanilla extract in this picture… so, just use your imagination.

Start by melting the butter, and then mixing it with the sugars in a stand mixer. Then, mix in one whole egg, and one egg yolk.

I know, I hate it when recipes use just the yolk, too, but it’s part of what makes these so chewy and perfect. My recommendation is to crack the egg over a bowl (or if you hate dishes like me, the trash can or sink), and let the egg white just fall out, catching the yolk in the shell.

But also have a back-up egg, in case you mangle the whole thing in the process. Been there, done that.

Once the egg is completely mixed in, add the vanilla, followed by the flour, baking soda, cornstarch, and salt, until combined. The dough will be very soft, yet thick.

Fold in the chocolate chunks, and evenly distribute them throughout the dough. Cover the dough and chill for at least 2 hours, up to 3 days.

{With this particular dough, you REALLY can’t skip this step. (I know, it’s a real buzzkill when you need cookies now, but it’s worth the wait to let the dough meld together.)}

When the dough is ready to bake, take it out of the refrigerator to slightly soften at room temperature for a few minutes.

Preheat the oven to 325 degrees. Line two large baking sheets with parchment paper or foil (lightly grease with cooking spray, if using foil).

Roll the dough into 1.5 – 2″ balls. The dough will be crumbly, but the warmth of your hands will hold it together. Roll your dough balls to be taller than wide, like below. This helps them from spreading too thin as they bake.

Space your cookies about 2″ apart, and bake for 10-12 minutes. I typically set the timer for 9 minutes, and then check every minute or two until they’re done.

The cookies will look very soft and under baked, but they’ll continue to bake on the cookie sheet while they cool. Allow them to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.

Chewy, thick, chocolatey, and perfect.

And it probably goes without saying… toddler-approved:

These Chocolate Chip Cookies are the ULTIMATE, tried and tested, best of the best, go-to cookie recipe. These cookies are a staple, and are sure to make you the most popular mom on the block!

The Ultimate Chocolate Chip Cookies

Yield: 30 cookies
Prep Time: 20 minutes
Cook Time: 12 minutes
Additional Time: 2 hours
Total Time: 2 hours 32 minutes

These chocolate chip cookies are tested and PROVEN to be the ultimate, best of the best, classic chocolate chip cookie recipe. It'll be your family's new go-to!

Ingredients

  • 3/4 cup butter, (1.5 sticks), melted
  • 3/4 cup light brown sugar, (packed)
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 2 tsp vanilla extract
  • 2 1/4 cups flour
  • 1 tsp baking soda
  • 1 1/2 tsp cornstarch
  • 1/2 tsp salt
  • 1 1/2 cups chocolate chunks, or chips

Instructions

  1. Mix together the melted butter, brown sugar, and white sugar until no lumps remain.
  2. Add in the egg, then the egg yolk.
  3. Add the vanilla.
  4. Slowly mix in the flour, baking soda, cornstarch, and salt, until combined. The dough will be very soft, yet thick.
  5. Fold in the chocolate chunks, evenly distributing throughout the dough.
  6. Cover and chill for at least 2 hours, up to 3 days. With this particular dough, you really can’t skip this step.
  7. When ready to bake, take the dough out of the refrigerator and allow to slightly soften at room temperature for 5 minutes.
  8. Preheat the oven to 325 degrees. Line two large baking sheets with parchment paper or foil (lightly grease, if using foil).
  9. Roll the dough into 1.5 - 2" balls. The dough will be crumbly, but the warmth of your hands will hold it together. Roll your dough balls to be taller than wide, to help prevent them from spreading too thin.
  10. Space the dough balls about 2″ apart. Bake for 10-12 minutes.
  11. The cookies will look very soft and under baked. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.

Did you try this recipe?

Let me know what you think! Leave me a comment on this post, or share a photo of your culinary masterpiece on Instagram (and be sure to tag me - @onehangrymama).

These Chocolate Chip Cookies are the ULTIMATE, tried and tested, best of the best, go-to cookie recipe. These cookies are a staple, and are sure to make you the most popular mom on the block![wpurp-searchable-recipe]The Ultimate Chocolate Chip Cookies – – butter ((1.5 sticks), melted), light brown sugar ((packed)), granulated sugar, egg, egg yolk, vanilla extract, flour, baking soda, cornstarch, salt, chocolate chunks (or chips), , Mix together the melted butter, brown sugar, and white sugar until no lumps remain.; Add in the egg, then the egg yolk.; Add the vanilla.; Slowly mix in the flour, baking soda, cornstarch, and salt, until combined. The dough will be very soft, yet thick.; Fold in the chocolate chunks, evenly distributing throughout the dough. ; Cover and chill for at least 2 hours, up to 3 days. With this particular dough, you really can’t skip this step.; When ready to bake, take the dough out of the refrigerator and allow to slightly soften at room temperature for 5 minutes.; Preheat the oven to 325 degrees. Line two large baking sheets with parchment paper or foil (lightly grease, if using foil).; Roll the dough into 1.5 – 2″ balls. The dough will be crumbly, but the warmth of your hands will hold it together. Roll your dough balls to be taller than wide, to help prevent them from spreading too thin.; Space the dough balls about 2″ apart. Bake for 10-12 minutes. ; The cookies will look very soft and under baked. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.; ; – – Dessert – Dessert – Food[/wpurp-searchable-recipe]

Jenn

Tuesday 14th of September 2021

I need to attempt with enjoy life df gf and soy free chocolate chunks or chips (I choose what is on sale) Plus 1 for 1 cup Bob Mills GF flour. I'll probably need a tad more oil at the end (where u say it's crumbly). So maybe a bit more than the original amount of melted butter

Phoebe Buffay's Grandma's Chocolate Chip Cookies | One Hangry Mama

Monday 1st of July 2019

[…] recipe. I invited over 20 of our closest friends, and had a little cookie showdown to find the best chocolate chip cookie recipe of my […]

Audria

Wednesday 28th of June 2017

Yum, I need to go buy some chocolate chips!

Jasmine Hewitt

Wednesday 28th of June 2017

ok I wanna try these and do a taste test with the french recipe ;-)

Chrissie

Wednesday 28th of June 2017

Ooooh yes! Do it and report back

Bailey

Wednesday 28th of June 2017

These look delicious! I've never seen cornstarch in a cookie recipe before.

Chrissie

Wednesday 28th of June 2017

I think the cornstarch helps with the softness of them.

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