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For those of you who have been asking, here is my classic, no-secret-ingredient-required chocolate chip cookie recipe! It is soft, chewy, with slightly crisped edges, buttery, loaded with chocolate chips and tweaked to be superior in texture and flavor to every chocolate chip cookie out there (except one…)!
I originally shared this recipe for perfect chocolate chip cookies over on Spend with Pennies!
Well here I am again with another confusingly named chocolate chip cookie recipe. The second-best? Who wants to make the second-best cookie?
If you’ve tried my “Worst” Chocolate Chip Cookies, you already know that cookies don’t get better than that one. There’s a reason my video for that recipe has been viewed over 8 million times and I get dozens of e-mails and comments a day about it.
There’s simply no substitute for the worst, and since there’s not a cookie out there better (worse? I’m starting to confuse myself here) than that one, I never thought I’d share another chocolate chip cookie recipe here.
But I get a lot of e-mails from those of you who don’t have maple syrup on hand, those of you who want to leave it out for one reason or another (oh, please don’t!) and I finally decided that instead of sending people off to Google different chocolate chip cookies or stick to the back of the Tollhouse bag, I’d offer an alternative.
This is that alternative, and while every time I make a batch of these chocolate chip cookies they are devoured and theywill definitely be a fast favorite and beloved by everyone who tries them, Im going to be honest and tell you that I still prefer the Worst Cookies.
But if you can’t make them, why not go for the second-best, right? I promise that these are a worthy substitute.
Tips for Making These Chocolate Chip Cookies:
- Melt the butter. As with the “Worst”, these cookies use melted butter. A lot of people (people who had not yet tried the recipe) have since argued with me that you *shouldn’t* use melted butter in cookies and Iso strongly disagree. It gives these cookies a great buttery flavor throughout. It makes them nice and chewy. Melt the butter 😉
- But, let it cool, too. Let your butter cool for at least 10 minutes. If your butter is scorching hot, it will melt your sugars and you’ll end up with a soupy mess rather than cookie dough.
- Chill the dough. Because of the melted butter and the general consistency of the dough, the cookie dough will need to chill for at least 30 minutes before baking.
Can I Freeze this Chocolate Chip Cookie Dough to Bake Later?
- Yes. You will still want to chill the dough for 30 minutes to make it easier to portion, first. I recommend scooping the dough, wrapping each dough-ball in cling wrap, and then placing all wrapped dough portions in a large Ziploc bag and freezing. The cookies can be baked from frozen, they may just need an additional minute or two of baking.
So that’s how to make these “second-best” chocolate chip cookies. Don’t get me wrong with the label, these cookies are definitely worth your time and I wouldn’t be sharing them if I didn’t think you would absolutelylovethem (just check out the rave reviews they’ve received over on Spend with Pennies website!! — link just below the first photo)
They’ll still shrink your jeans. They’ll still consume your thoughts. They probably won’t steal your boyfriend but they will definitely flirt with him, like a lot.
Enjoy!
The Second-Best Chocolate Chip Cookies
These "second-best" chocolate chip cookies may play second-fiddle to my other recipe, but they're still definitely worth trying out!
Recipe from SugarSpunRun.com
4.99 from 52 votes
Print Pin Rate
Course: Cookies, Dessert
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 11 minutes minutes
Total Time: 26 minutes minutes
Servings: 45 cookies
Calories: 138kcal
Author: Sam Merritt
Ingredients
- 1 cup (226 g) unsalted butter melted and cooled at least 10 minutes
- 1 ¼ cup (250 g) brown sugar tightly packed
- ½ cup (100 g) sugar
- 1 large egg + 1 yolks room temperature preferred*
- 1 ½ teaspoon vanilla extract
- 2 ¾ cups (350 g) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 ¾ cup (300 g) semisweet chocolate chips plus additional for tops, optional
Instructions
Combine melted butter and sugars in a large bowl. Stir very well.
1 cup (226 g) unsalted butter, 1 ¼ cup (250 g) brown sugar tightly packed, ½ cup (100 g) sugar
Add egg and egg yolk, stir well.
1 large egg + 1 yolks
Stir in vanilla extract. Set aside.
1 ½ teaspoon vanilla extract
In a medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.
2 ¾ cups (350 g) all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, ¾ teaspoon salt
Gradually add flour mixture to wet ingredients — stir well so that all the flour is absorbed.
Stir in chocolate chips.
1 ¾ cup (300 g) semisweet chocolate chips
Place dough in refrigerator and chill for 30 minutes.
Preheat oven to 350F (177C) and prepare cookie sheets by lining with parchment paper.
Scoop dough by rounded 1 ½ Tablespoon onto prepared cookie sheets, placing at least 2″ apart.
Bake on 350F (177C) for 11 minutes — cookies may still seem slightly soft in the centers, that is OK, they will cook completely on the cookie sheets. Don’t over-bake or your cookies will be too hard.
If desired, gently press additional chocolate chips into the tops of the warm cookies.
Allow to cool completely on cookie sheets.
Notes
*You can quickly bring eggs to room temperature by placing them in a bowl of warm water for 10-15 minutes.
Nutrition
Serving: 1cookie | Calories: 138kcal | Carbohydrates: 18g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 68mg | Potassium: 59mg | Fiber: 1g | Sugar: 11g | Vitamin A: 135IU | Calcium: 12mg | Iron: 1mg
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!
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Reader Interactions
Comments
JENNIFER JONES
This recipie is rock solid. I don’t have to buy the ready made cookie dough any more. It makes me feel like a super hero in the kitchen ThanksReply
Don
My cardiologist is a real stickler for proper diet, exercise and NO junk food… I took a batch of these cookies to my last appointment to be shared by the office staff. My doctor tried one then promptly hoarded most of the remaining cookies to his office desk for his own personnel consumption. The office staff were not happy… I had to make an additional batch for ONLY the staff the following week. Yeah, they are that good!
Reply
Sam
🤣 I’m so glad everyone enjoyed them so much! 🙂
Reply
Kat
Made this recipe…perfect! When I combined the ingredients, I put the batter in the refrigerator as suggested. That made it easier to scoop the batter onto the cookie sheets. Cookies are delicious and 11 minutes was the length of time that I baked them. CReply
Emily @ Sugar Spun Run
So glad you enjoyed the cookies, Kat! Thanks for coming back to leave a review ❤️
Reply
Miriam Blanar
These are great! I made a mistake and put baking powder in it as well, so they didn’t spread too much. But just a reason to make them again.Reply
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