Chocolate Chip Cookies Divine

Finally a chocolate chip cookie recipe that is slightly crisp on the exterior but soft and chewy on the inside! Can be done also as a double chocolate chip cookie too!


  • 1 cup salted butter softened
  • 1/2 cup dark brown sugar
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1/4 cup light corn syrup
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 1/2 cups all purpose flour * to make this a double chocolate chip cookie dough substitute the 1/2 cup of flour with 1/2 cup of cocoa powder
  • 1 tsp salt
  • 1 tsp baking soda
  • 12 ounces of your favorite chocolate chips (I prefer Hershey’s brand Semi sweet chips)


  1. Cream together in a bowl the butter, sugars, & corn syrup until fluffy, then add one egg at a time mixing thoroughly. In a separate bowl mix the flour, salt, and baking soda together (if using cocoa powder put that in at this time too). Mix on low speed half the dry ingredients into the sugar/butter/egg mixture, add the remaining when the first half is fully incorporated and mix until completely blended. Add the chocolate chips.
    Place the dough into the refrigerator while the oven is preheating to 350 degrees. Once oven is ready place 2 ounce dollops of dough spaced at least 3 inches apart on a parchment lined baking sheet. Bake for exactly 12 minutes then remove from oven and allow to sit on the hot pan for at least 5 minute to complete the baking process. DO NOT OVER BAKE! They might not look quite done but they will finish baking completely while sitting on the counter in the hot baking sheet. Once the 5 minute resting time is up move them to either a cooling rack or plate. Repeat until all dough is baked. You can refridgerate the dough, but allow it to sit for at least 15 minutes before using. If too cold the cookies will be too thick and won’t spread out as much as they need to. On the other side of that coin, don’t allow the dough to be to soft/warm either or they will be too thin.

I love taking two of the cookies once fully cooled and putting a scoop of my Super buttery buttercream icing in between to make a cookie sandwich. Yummy!!!

Comments (4)


These were REALLY good! I actually cooked mine for 10 minutes, then allowed to cool on the pan for about 3 minutes and they were perfect! I also didn't have dark brown sugar, so I just doubled the amount of light brown sugar and they were rreallllllyyyy yummy! I'll def. be making these again!


I am making these right now, and I'm having issues!! :-( I put all of the correct ingredients in and the correct amounts and have followed the directions to a T! I have the 3rd round in the oven now and have the timer set for 16 minutes because 12 and 15 minutes left them falling apart through the cooling racks after cooling on the pans for 10 minutes! I'm at a loss!! I don't know what I'm doing wrong! Any suggestions?? Please help! So far behind in Xmas cookie trays!


I tried these cookies last weekend....SENT SOME TO MY HUSBAND'S OFFICE TOO and have been getting requests for the recipe since then....I am soooooooo lin love with these that I have been eating cookies for my breakfast and lunch both! Totally fabulous recipe....All that i wanted from a perfect cookie!