I feel like I’ve been on a quest to find the best chocolate chip cookie recipe my entire life (isn’t everyone on this quest!?). Nothing has ever been perfect — until now! I can’t keep this to myself any longer because this is life changing.
I had a recipe that was pretty good but I’ve been tweaking it over time and have got it down to be what I think is PERFECT! I think the key is the cornstarch, peanut butter and freezing the dough. The peanut butter isn’t overpowering.. you taste just a hint – it seems to make the cookie light/fluffy on the inside and crunchy on the outside. My original recipe called for cake flour, which I didn’t have, so the substitution is to add 1 Tbsp cornstarch for every cup or regular flour used. Why freezing? I don’t know why but the cookies are just better!
I’ve baked these cookies on a regular metal cookie sheet and stoneware and I can’t tell the difference.
I’d love to hear if you tried the recipe and what you thought!
Dani’s Chocolate Chip Recipe (with a Touch of Peanut Butter)
- Stand Mixer
- Wax Paper
- Baking Sheet
- 1 cup cold butter cut into cubes
- 1 cup brown sugar
- 1/2 cup sugar
- 1/2 cup peanut butter
- 2 eggs
- 3 cups flour
- 1 1/2 tbsp cornstarch
- 3/4 tsp baking soda
- 3/4 tsp salt
- 2 cups chocolate chips high quality
- 3/4 cup shredded coconut optional
- In a large stand-mixer, cream together the cold butter, brown sugar and sugar for 4 minutes or until creamy.
- Add peanut butter and eggs; mix well.
- Stir in cornstarch, baking soda and salt until combined.
- Add chocolate chips, coconut and flour and mix just until combined.
- Layout 2 squares of wax paper and divide dough in half over each. Form your dough into logs that are between 2-3" wide (however wide you want your cookies). Roll wax paper up and freeze dough for at least 4 hours.
- When you're ready to bake your cookies preheat oven to 400-degrees.
- Unwrap your cookie dough and cut the logs into 3/4"-thick discs. Place on your cookie sheet.
- Bake for 9-11 minutes. Cookies should be barely golden on the edges and still look gooey in the middle.
- Let cookies rest for at least 30 minutes before eating. Trust me, it's worth the wait!