These irresistible cookies are a twist on your classic favorite!

There should be a standard chocolate chip cookie recipe for everyone, and this is mine. Really, this is the best chocolate chip cookie recipe ever! After making these for years and years, everyone who tries them says that they are out of this world tasty!

Plus, it doesn’t have any unecessary ingredients, needs to be chilled, etc. Just a simple, straight-forward, unbelievably tasty, doughy but still totally cooked chocolate chip cookie that always comes out just right.

These chocolate chip cookies are perfect in every way. Chewy and crispy. Still doughy but fully baked. Sweet and rich just right.

Mix the cornstarch, baking soda, flour, and salt in a big bowl. Put aside.

Mix the granulated sugar, brown sugar, and melted butter in a medium bowl until there are no lumps left. After combining the egg and egg yolk, mix in the vanilla essence. It will be a thin mixture. Using a big spoon or spatula, stir the dry ingredients together after pouring. The dough will be thick, glossy, and incredibly soft. Add the chocolate chips and fold. Because of the melted butter, the chocolate chips might not adhere to the dough, but try your best to mix them in.

Tightly cover the dough and place it in the refrigerator for up to three days or at least two hours. To avoid overspreading, I strongly advise chilling the cookie dough for the entire night.

Set the oven temperature to 325°F (163°C). Use silicone baking mats or parchment paper to line big baking sheets. Allow the dough to rest at room temperature for approximately fifteen minutes if it has been cold for more than two hours.

Scoop the chilled cookie dough with a cookie scoop or Tablespoon measuring spoon. For XL cookies, use around 3 scant Tablespoons (about 2 ounces, or 60g) of dough, or for medium-large cookies, use 2 heaping Tablespoons (about 1.75 ounces, or 50g). After rolling the cookie dough into a ball, use your fingers to form it into a cylinder-like shape that is taller than wide. This makes the cookies thicker when they bake. Continue with the remaining dough. On the baking pans that have been prepared, place the cookies three inches apart.

The cookies should be baked for 13 to 14 minutes, or until the edges are very lightly browned. The cookies will continue to set as they cool, even though the centers will appear extremely mushy. After 10 minutes of cooling on the baking sheet, move the baked goods to a cooling rack to finish cooling. I prefer to add a few additional chocolate chips to the tops of the cookies while they are still warm, but this is completely optional and purely decorative!

For up to a week, keep tightly covered at room temperature.