This Ultimate Chocolate Chip Cookies recipe is one of the best recipes I make. Who doesn’t like a cookie that is crunchy outside and chewy inside? Or crunchy through and through, as you determine by cooking time!
I know many of you might expect more of softness in the cookies in the recipe, but I am more of a crunchy kind of person.
WHAT KIND OF CHOCOLATE DO I USE?
I just love the combination of White and Dark Chocolates or White and Milk Chocolates together. They give the cookies so much more flavors–especially if you are a chocolate lover just like me!
In fact, the original story is that I couldn’t let go of White Chocolate – it is my favorite kind of chocolate and it’s the sweetest! I want them well represented in my Chocolate Chip Cookies. So why not add the White Chocolate with Dark Chocolate together and give it a bit of contrast? And now, I am so happy! You can also check out my White Chocolate Blackberry Cheesecake recipe!
WHICK KIND OF NUTS ARE GOOD FOR THE COOKIES?
For the nuts, you can use either toasted Walnuts or Pecans. I tried them both and I like the Pecans just slightly better. But it’s your choice! Use either kind that you like. The nuts give the cookies a much richer taste and more crunch crunch crunch! I am really addicted to them!
BUTTER AND EGG AT ROOM TEMPERATURE
One of the keys to make the best Chocolate Chip Cookies is to make sure that your butter and egg are at room temperature before you begin.
WHAT IS THE SECRET INGREDIENT IN THIS RECIPE?
Many of you might have been guessing what will be the secret ingredient? It is kind of special and it’s optional for you too. The secret ingredient in this recipe is Toasted Coconut Flakes. You will be so surprised with the result after adding toasted Coconut Flakes in your cookies. It makes the cookies even more crunchy and gives it a very special taste! It’s hard to describe exactly, but you should definitely give it a try. And trust me, you will like it! You can’t really taste the Coconut Flakes but they add a little culinary magic when combined with the chocolates and nuts!
INGREDIENTS:
Hope you enjoy this Ultimate Chocolate Chip Cookies recipe! I can’t ever get enough of these cookies. They have become a part of my diet every day, yes! Let me know your reaction to them (it’s the coconut)!
MORE AMAZING DESSERT RECIPES:
Easy Mini Matcha and Chocolate Cheesecake
Rich and Tangy Lime Cheesecake
Epic 30-Layer Chocolate Crepe Cake
Ultimate Chocolate Chip Cookies with Secret Ingredient
Ingredients
- 115 g / 8 tbsp Unsalted Butter, room temperature
- 100 g / 1/2 cup Brown Sugar
- 100 g / 1/2 cup Granulated Sugar
- 1 Large Egg, room temperature
- 1 Tsp Vanilla Extract
- 185 g / 1 1/4 cups All-purpose Flour
- 1 tbsp Cornstarch
- 1/2 tsp Salt
- 1/2 tsp Baking Soda
- 130 g / 3/4 cup White Chocolate Chips
- 130 g / 3/4 cup Dark or Milk Chocolate Chips
- 100 g / 1 cup Lightly toasted, chopped Pecans or Walnuts
- 3 tbsp Toasted Unsweetened Coconut Flakes (secret ingredient!)
Instructions
- Ina large mixing bowl (or you can use a stand mixer), use a spatula to cream the Butter with the Brown and Granulated Sugars together well.
- When this mixture turns into smooth texture, beat in the Egg and Vanilla Extract, mixing well.
- Use a sifter to sift together the Flour, Cornstarch, Baking Soda, and Salt.
- Add the dry ingredients into the butter egg mixture and stir until well blended.
- Blend in the White and Milk/Dark Chocolate Chips, toasted Pecans/Walnuts, and toasted Coconut Flakes. Be sure to use a blending attachment if you are using a stand mixer so that the nuts and chocolates retain their size.
- Use a small tablespoon or an ice cream scoop to shape the cookie dough into a ball and place each one of them onto a parchment lined baking tray or a plate. Chill them in the fridge for at least an hour before baking.
- Preheat the oven to 325 F (160 C). Arrange the chilled cookie balls onto parchment-lined baking trays, leaving around 2 or 3 inches space between the cookies—if you want perfectly round ones.
- Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray before taking them out.
Notes
- For those who love Soft Chocolate Chip Cookies, you can bake the cookies in preheated oven at 350 F (175 C) for just 10 minutes. Otherwise, just follow my recipe below and see if you like it.
- For me, this recipe makes exactly 24 cookies. See for yourself!
- If you want your cookies to weigh the same and be round, use a digital scale to weigh the dough before you make them into a ball size, and that is what I do. But homemade cookies of different weights and shapes show themselves in interesting ways. And, you can skip the refrigeration step too.
- Once you chill the cookie dough in the fridge, you can also freeze it for baking later.
- If you want your cookie to be more crunchy, bake them just a bit longer about 20 minutes.
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