My All-Time FAVORITE Chocolate Chip Cookies

My All-Time FAVORITE Chocolate Chip Cookie Recipe -- soft, chewy, and perfectly delicious! | gimmesomeoven.com

I feel like everyone out there probably already has their own favorite recipe for how to make a killer batch of chocolate chip cookies.

But just in case you don’t…I have one for you to try.  :)

These cookies are soft, they’re nice-and-chewy, they’re deliciously-buttery, they’re ooey-gooey-chocolatey, they absolutely melt in your mouth when they’re fresh out of the oven, they are also strangely delicious when frozen (something my grandma taught me – who knew!), they are unfailingly always the hit of a party, they have been baked countless times in my kitchen, they will surely be baked countless times more, and…they are without a doubt…

my all-time favorite chocolate chip cookies.

My All-Time FAVORITE Chocolate Chip Cookie Recipe -- soft, chewy, and perfectly delicious! | gimmesomeoven.com

And I do mean favorite.

I have tried a lot of chocolate chip cookies in life, and have been baking up batches of my own ever since my dad taught me how to lick the beater — er, help stir in the chocolate chips — as a young pup.  And while I’ve tried out many a “healthier” recipe over the years, and random ingredients substitutions like with my coconut oil chocolate chip cookies, let’s be real.

There’s no comparison to classic cookies made with butter and good ol’ sugar.

Sure, these cookies aren’t going to win any healthy-eating awards.  But hey, when it comes to an indulgent treat every now and then, they’re not meant to.  And I do enjoy an indulgent treat every now and then.  :)

So let’s make some.

My All-Time FAVORITE Chocolate Chip Cookie Recipe -- soft, chewy, and perfectly delicious! | gimmesomeoven.com

(Heads up — I made a double batch here, so this is some extra dough!)

We begin by whipping up the dough.  Now there are all sorts of opinions out there in the baking world about brown sugar vs. white, butter vs. shortening, what type of flour is best, how much vanilla to use, and on and on.

To each, her own.

Here’s what I have decided I like:

  • All butter, all the way: I grew up making ccc’s with half butter and half shortening.  And boy, while that shortening did help make them nice and chewy, it creeps me out and I much prefer the flavor of butter.
  • Go heavy on the brown sugar: A little extra brown sugar helps add extra chewyness (and that extra-delicious molasses flavor), so we’re good to go with the butter.
  • Use lots of vanilla, and good vanilla: If you can, I highly recommend splurging on good vanilla for baking.  It makes a world of difference, especially when we use 2 full teaspoons for this recipe.
  • Excuse me, cornstarch?:  That’s right!  Baker’s secret — cornstarch is magic when it comes to making cookies nice and chewy.  (Can you tell I’m a little obsessed with “chewy”?)
  • Extra chocolate chips for the win: Food stylist’s secret — poke a few extra chips in your dough balls before baking, and that way you’ll be able to taste and see lots of chocolate chips in the final product.
  • Refrigerate that dough: A must with butter-based cookies.  Be sure to chill your dough after it has been whipped up (or after you have formed the dough into balls) for at least 10-20 minutes so that the butter can firm up again before baking.  This will help it melt a little less, thus making your cookies a little bit thicker and less spread-out.
  • And don’t forget to bake on parchment: Or a silicone baking mat.  I don’t fully understand why, but my cookies always bake so much more evenly when they’re not sitting directly on a baking sheet.

My All-Time FAVORITE Chocolate Chip Cookie Recipe -- soft, chewy, and perfectly delicious! | gimmesomeoven.com

So, let’s get to it!  Roll those puppies up, place them on your parchment, poke some extra chips on the tops of each ball, pop the sheet in the fridge (they chill more quickly when already formed into balls)…

My All-Time FAVORITE Chocolate Chip Cookie Recipe -- soft, chewy, and perfectly delicious! | gimmesomeoven.com

…and then bake them up until they’re lightly golden on top.

Just lightly.

The #1 crime of un-chewy cookies is overbaked cookies.  So resist the urge to leave them in an extra minute.  Pull them out when the tops are lightly golden, and after they sit on the tray for another minute, they will likely be cooked through to perfection.

My All-Time FAVORITE Chocolate Chip Cookie Recipe -- soft, chewy, and perfectly delicious! | gimmesomeoven.com

Transfer them to a wire rack to rest for just a bit…

My All-Time FAVORITE Chocolate Chip Cookie Recipe -- soft, chewy, and perfectly delicious! | gimmesomeoven.com

…but not for too long.  Because let’s be real, cookies are their absolute best when they are still warm and melt-in-your-mouth-delicious.  

My All-Time FAVORITE Chocolate Chip Cookie Recipe -- soft, chewy, and perfectly delicious! | gimmesomeoven.com

You know, like that.  ;)

My All-Time FAVORITE Chocolate Chip Cookie Recipe -- soft, chewy, and perfectly delicious! | gimmesomeoven.com

So if you’re looking for a solid new chocolate chip cookie recipe, I recommend that you bust out that mixing bowl immediately and enjoy the ooey-gooey mess out of these.  Please.  :)

My All-Time FAVORITE Chocolate Chip Cookies

This recipe for chocolate chip cookies is my all-time FAVORITE! They're soft and chewy, perfectly buttery, and full of gooey chocolate chips. Perfection!!

Ingredients:

  • 1/2 cup butter, softened to room temperature
  • 1/2 cup brown sugar, packed
  • 1/3 cup granulated sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 1/2 cup all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips

Directions:

Preheat oven to 350°F.  In the bowl of a stand mixer, use the paddle attachment to cream together the softened butter and sugar on medium-high speed until light and fluffy, about 3 minutes.  Add egg and vanilla, and mix until combined, about 1 minute.

Add in the flour, cornstarch, baking soda and salt, and beat on medium-low speed until combined. Fold in (stir in) the chocolate chips by hand until just combined.

Use a large cookie scoop (equivalent to 3 tablespoons) or a spoon to shape the dough into balls, and place them on a parchment-covered baking sheet.  Chill in the refrigerator for at least 10-20 minutes, or until the dough is chilled through.  (This will help prevent the cookies from spreading out too flat when they bake.)

Bake for 10-12 minutes until the edges are just set. The centers may look slightly undercooked. Cool cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling. Serve immediately or store in a sealed container for up to 1 week. You can also freeze the cookies for up to 3-4 months.

 

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

My All-Time FAVORITE Chocolate Chip Cookie Recipe -- soft, chewy, and perfectly delicious! | gimmesomeoven.com

 

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Comments

  1. Leslie — March 1, 2016 @ 4:03 pm (#)

    Thank you for this recipe! My 10 year old son is allergic to the wheat plant (not gluten) and corn. He has been cleared by his allergist to eat spelt, and tolerates it beautifully. I have made bread, cakes, but could not figure out cookies! They just never came out like I wanted. I tried your recipe, subbing 1 2/3 cup white spelt flour for the all purpose and arrowroot starch for the corn starch. They are SO good! Thank you thank you- I can make easy, great cookies for my son and his buddies, and no one would know the difference!

    • Hayley @ Gimme Some Oven — March 2nd, 2016 @ 11:47 am

      You’re so welcome Leslie! We’re happy you were able to adjust this recipe for him, and that he and his friends enjoyed them! :D

  2. Gul — March 2, 2016 @ 7:27 am (#)

    They look lovely. Congrats.

    • Hayley @ Gimme Some Oven — March 2nd, 2016 @ 11:52 am

      Thank you — we hope you enjoy! :)

  3. Jacqueline — March 4, 2016 @ 3:28 pm (#)

    Just made these for my hubby and they are amazing!! I was looking for a new recipe as my Mum’s calls for shortening and I’ve never been pleased with how they turned out. I doubled the recipe (easy to do!) and everything was perfect. I had to chase hubby away from the kitchen because he kept sneaking the cookies off the rack as they cooled. 

    I think it would be nice to make a double or triple batch and then freeze the dough balls – that way you could just bake off a couple of cookies when you were craving them or when company was coming. There’s nothing quite like a freshly baked cookie! 

    Thanks for such a great recipe. It’s sure to be a long time favourite around here! 

    • Hayley @ Gimme Some Oven — March 7th, 2016 @ 2:59 pm

      Thanks for sharing Jacqueline — we’re so glad you both loved them! :D

  4. Corina — March 4, 2016 @ 7:30 pm (#)

    I just made these cookies.  I followed the recipe to a tee,  and OMG,  they were amazing!  My oven required me to cook them 3 minutes longer,  but I also let them set in the fridge for a good 40 minutes so maybe that is why.  But they came out perfect.  My husband said these are probably the best cookies he has EVER had.  I am so glad I found this! 

    • Hayley @ Gimme Some Oven — March 7th, 2016 @ 2:49 pm

      Thanks for sharing Corina! We’re so glad to hear you and your husband loved these! :D

  5. Tera P — March 5, 2016 @ 2:09 pm (#)

    My husband and kids love these cookies.
    They are so fluffy and stay soft. They call them my muffin top cookies 

    • Hayley @ Gimme Some Oven — March 6th, 2016 @ 7:49 am

      We’re so glad to hear that Tera! And we love that they call them “muffin top cookies” — so cute! :D

  6. Heather — March 9, 2016 @ 1:21 pm (#)

    I love your blog! I just started learning to cook and bake and your blog has seriously helped me so much. The first one i used was how to bake chicken breast. Thank you! Oh,  made these cookies today and they are delicious! 

    • Hayley @ Gimme Some Oven — March 9th, 2016 @ 3:36 pm

      Thanks Heather — we’re glad you’re here! And we’re happy you enjoyed the cookies! :)

  7. May14 — March 11, 2016 @ 4:52 pm (#)

    My family loved these. I have made these two times already, every weekend. My mom said that we can never run out of the ingredients needed to make these.

    • Hayley @ Gimme Some Oven — March 11th, 2016 @ 9:34 pm

      We’re so glad to hear that Mary! :D

  8. Hima — March 15, 2016 @ 10:18 am (#)

    Hi Hayley!

    I plan on making these for a friend’s birthday. Really excited. How long can I store the dough in the fridge? I want to make the dough and bake them later. :)

    • Hayley @ Gimme Some Oven — March 15th, 2016 @ 3:54 pm

      Hi Hima! We’re excited you want to make these for your friend — we hope they’re a hit! And you can store the dough in the fridge for up to a couple of days. :)

  9. Sophie — March 15, 2016 @ 3:27 pm (#)

    How many cookies does each batch make? I think I’m making these to sell at a bake-sale type thing later this week and am not sure if I need to double or triple the recipe.

    • Hayley @ Gimme Some Oven — March 15th, 2016 @ 4:18 pm

      Hi Sophie, these make about a dozen. We hope you enjoy!

  10. Nicki — March 17, 2016 @ 2:52 pm (#)

    So excited to bake these! Question – if I don’t have a stand mixture, how else could I make these?

    Thanks so much! I’ve used your recipes countless times and these cookies are too impress my in-laws so I’m super excited!!!

    • Hayley @ Gimme Some Oven — March 17th, 2016 @ 5:14 pm

      Hey Nicki! Do you have a hand-held mixer with beaters? If so, you can definitely use that! These will be rather tricky to make without a mixer though.

  11. Mychael — March 18, 2016 @ 12:14 pm (#)

    These cookies were the best ones I’ve ever had! I have never made cookies before but I am so glad I chose this recipe to be my first try. I left out the cornstarch because I didn’t want them to be chewy, just my preference. I let the dough chill and then added more chocolate chips when the balls were on the cookie sheet for the added taste and appeal. That was a great idea! This is going in my cookbook and will be a family favorite from now on. Thank you for this recipe and for anyone who is hesitant to try it, don’t be! You won’t regret it. They are also so easy and quick to make. (:

    • Hayley @ Gimme Some Oven — March 19th, 2016 @ 10:32 pm

      Thanks for sharing Mychael— and thanks for your sweet words! We’re happy to hear you love these so much! :D

  12. Ana — March 18, 2016 @ 3:30 pm (#)

    I am so excited to make these today! I started a recipe book yesterday. :) I’m a bit confused as I do not see a step to add the brown sugar. Do you add the town sugar with the white sugar and butter?

    Thank you😊😊

    • Hayley @ Gimme Some Oven — March 19th, 2016 @ 10:40 pm

      Awesome Ana, we hope you love them! And you just add the brown sugar when you add the white sugar (with the butter). :)

  13. Amy — March 19, 2016 @ 5:01 pm (#)

    Thank you for sharing this recipe! The taste is perfection but I’m having a hard time with my cookies expanding/flattening. Could I be using too much dough? Should they be in a ball form or flattened prior to baking? 

    Also, if you put them in the fridge for 20 mins, how long should I bake? 10 mins or 12 mins? (This is my first time baking so bare with me) 😁

    And how many cups of chocolate chips do you use for this particular ingredient? 1/2 cup? 1 cup? 

    Thanks again and would appreciate your help because these cookies are so delicious! 

    • Hayley @ Gimme Some Oven — March 20th, 2016 @ 8:40 am

      Hi Amy! You might be using too much dough, or not chilling the dough longer enough. You want to chill it at least 10 min, but longer is ideal, if you can (like 20 min or more). That will really help them not spread out. Make sure you’re not placing the cookies too close together either. We used a cup of chocolate chips, but also poked a few extras into each cookie (it all depends on how chocolatey you like them). :) We hope this helps!

  14. Becket — March 20, 2016 @ 3:44 pm (#)

    I made a double batch and the first 6 cookies to come out of the oven were quite disappointing. Then I discovered I’d forgotten tto add the granulated sugar – oops! I was able to salvage the remaining dough, and the rest of the cookies came out amazing!! l thought they looked a little undercooked but resisted the urge to cook them longer, and they turned out perfect after I let them sit for a few minutes. This is now my go-to chocolate chip cookie recipe!  Thanks for sharing! 

    • Hayley @ Gimme Some Oven — March 20th, 2016 @ 9:57 pm

      Oh no! Well we’re glad you were able to salvage the rest of the dough, and that you enjoyed them! :D

  15. Annabelle — March 20, 2016 @ 10:56 pm (#)

    This recipe is amazing! I had a couple questions about it though, I followed the recipe spot on, and I still got flat cookies that spread out. Are there any suggestions to make the cookies look like they do in the picture? Thank you! 

    • Hayley @ Gimme Some Oven — March 22nd, 2016 @ 12:49 pm

      Hi Annabelle! We’re so glad you enjoyed these! As for the spreading, depending on the fridge, it may take more than 20 minutes to chill the dough. The more thoroughly chilled it is, the slower the butter will melt, which means the less-spread-out the cookies will be.

      Another thing you can try is rolling the dough into balls that are a little more oval shaped and taller, rather than perfectly round (per the picture in the recipe). We hope this helps!

  16. Jennifer — March 21, 2016 @ 12:31 pm (#)

    @Mey –  some cheaper quality chocolate chips do not melt well because they have too much wax in them to help hold their kiss- like shape.  Make sure you use a good quality chocolate chip and they should be ooey gooey delicious.  

  17. Kait — March 23, 2016 @ 10:05 am (#)

    I made these yesterday and OMG they were absolutely delicious! I cut out the shortening though.  My family had them gone within a couple of hours.  I will definitely be making these again.  Thanks for the fantastic recipe!  

    • Hayley @ Gimme Some Oven — March 23rd, 2016 @ 3:35 pm

      We’re so glad to hear they were a hit Kait! We appreciate you giving them a try! :)

    • Hayley @ Gimme Some Oven — March 23rd, 2016 @ 10:09 pm

      Thanks for sharing Kait — we’re so glad you and your family loved them! :D

  18. Sabrina perez — April 4, 2016 @ 9:56 pm (#)

    Why didn’t my cookies spread when baked?
    I need to know why immediately because im going to make some to impress a friend

    • Hayley @ Gimme Some Oven — April 5th, 2016 @ 10:01 am

      Hi Sabrina — your cookies didn’t spread at all? Did you gently press down a little on each dough ball before baking?

  19. Linda — April 7, 2016 @ 4:44 pm (#)

    I too was lookng for a different ccc recipe. Glad to find cornstarch has another use besides gravy and pudding. Husband couldn’t wait for them to cool.  They are a hit!  Something new to send the college granddaughters.  Can’t wait to hear their reactions.  Thank you!!!

    • Hayley @ Gimme Some Oven — April 8th, 2016 @ 5:48 pm

      We’re so glad to hear that Linda! Thanks for sharing with us! :)

  20. sprinkles — April 8, 2016 @ 9:25 pm (#)

    sooo, my friends and I were making these cookies and they forgot to put the brown sugar in. My friend’s words as I quote, “Do we have to take the wrapper off the butter?” To say the least the cookies tasted like plastic with pieces of paper in it lol.

    • Hayley @ Gimme Some Oven — April 9th, 2016 @ 9:31 am

      Oh no, what a bummer!

  21. Gloria — April 9, 2016 @ 1:33 pm (#)

    Made these cookies as stated. Really no need to refrigerate as they come out great anyway. I have been looking for the perfect chocolate chip cookie for a long time. These are Declicious! I am done looking and experimenting. But….use good butter no store brand. It does make a difference. Cheaper butter has more water. Also, the kitchen temperature makes a difference too. Too warm and you may want to refrigerate the cookies first. 

    • Hayley @ Gimme Some Oven — April 9th, 2016 @ 10:20 pm

      Thanks for sharing Gloria — we’re so glad you enjoyed them! And thank you for your feedback too! :)

  22. JessiBeth — April 11, 2016 @ 2:10 pm (#)

    Thank you so much for this recipe! It is so easy and they turn out perfect every time. I’ve made a lot of chocolate cookie recipes in my time and this one is by far the best. I even made a batch for a dessert platter and they were the first things to go. At the end of the party i was passing this recipe out to several guests.

    • Hayley @ Gimme Some Oven — April 12th, 2016 @ 1:46 pm

      You’re welcome JessiBeth — we’re so glad you enjoy these! :)

  23. Danielle — April 15, 2016 @ 5:08 am (#)

    I bake A LOT. I could never find a chocolate chip cookie recipe that makes. The cookies come out just as soft and warm as I want them to. This does! What I did for my family, since I finished baking ten minutes before leaving to the party, I took all 12 cookies right out of the oven at 11 minutes and scooped them into a small bowl. This was surrounded with foil, and it was like they had just Hardly cooled 3 hrs later! Great cookies

    • Hayley @ Gimme Some Oven — April 16th, 2016 @ 10:18 pm

      Thank you for sharing Danielle — we’re happy to hear you and your family enjoyed these! :)

  24. Shannon — April 15, 2016 @ 1:57 pm (#)

    LOVE this recipe! Would you do anything different with the ingredients/prep steps if you were making bars instead of cookies?

    • Hayley @ Gimme Some Oven — April 17th, 2016 @ 9:27 am

      Thanks Shannon — we’re glad to hear that! We haven’t tried making these into cookie bars, though we like that idea! They probably will take around 20 min or so to bake (just keep an eye on them in the oven). Otherwise you shouldn’t have to do anything differently. We hope this helps!

  25. Gwenyth Jergenson — April 22, 2016 @ 8:55 pm (#)

    Made these last night. Were so good I am going to make another batch right now. They were a big hit in my house. Gone in about a couple hours. thanks! delicious.

    • Hayley @ Gimme Some Oven — April 25th, 2016 @ 7:44 am

      We’re so happy to hear that Gwenyth — thanks for sharing!

  26. Noleysky — April 23, 2016 @ 5:40 pm (#)

    I just made them and they are delicious and also soft! My boyfriend loved them!  Btw nutrition facts? Please and thank you! :)

    • Hayley @ Gimme Some Oven — April 25th, 2016 @ 8:40 am

      We’re so glad you and your boyfriend enjoyed these! Unfortunately though, we aren’t sure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

    • Hayley @ Gimme Some Oven — April 25th, 2016 @ 5:29 pm

      We’re so happy you and your boyfriend enjoyed them! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

  27. Sonia — May 1, 2016 @ 1:40 am (#)

    Omg these are the best cookies I have ever had!!!!!!! This recipe is amazing! 

    • Hayley @ Gimme Some Oven — May 1st, 2016 @ 12:08 pm

      Aww you are too kind! We’re so happy to hear you loved these! :D

  28. Maja — May 1, 2016 @ 6:15 am (#)

    I LOVE these cookies! Can’t get enough of them.
    Thank you so much for this wonderful and easy receipt. 

    • Hayley @ Gimme Some Oven — May 1st, 2016 @ 12:08 pm

      Thank you Maja — we’re so happy you love them! :)

  29. Khaled — May 2, 2016 @ 5:01 am (#)

    I absolutely loved the recipe with the perfect comments which I find lacking in many other ccc recipes. Thank you so much!

    • Hayley @ Gimme Some Oven — May 3rd, 2016 @ 8:39 am

      Thank you, we’re so happy to hear that! :)

  30. Casey — May 3, 2016 @ 12:48 pm (#)

    Do you use salted or unsalted butter?  I assume unsalted since it calls for salt…so if I was using salted would you omit the salt?

    • Hayley @ Gimme Some Oven — May 3rd, 2016 @ 8:08 pm

      Yes, we use unsalted butter, so if using salted butter, we would omit the salt. We hope you enjoy these! :)

  31. Olivia — May 3, 2016 @ 8:44 pm (#)

    Hi, I’m just wondering if you have the nutrtional value for 1 cookie?

    • Hayley @ Gimme Some Oven — May 4th, 2016 @ 11:58 am

      Hi Olivia! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

  32. Stephanie — May 4, 2016 @ 1:40 pm (#)

    I’ve been searching for a great chewy cookie recipe and these look amazing…just wondering if you use light or dark brown sugar? 

    • Hayley @ Gimme Some Oven — May 4th, 2016 @ 10:45 pm

      Thanks Stephanie — we hope you love these! And we use light brown sugar. :)

  33. Anne — May 12, 2016 @ 3:44 pm (#)

    These are amazing!  I must have made my cookies a bit smaller because I got 18 total.  This will be my go-to recipe for chocolate chip cookies.  Thanks for sharing!

    • Hayley @ Gimme Some Oven — May 16th, 2016 @ 8:03 pm

      We’re so glad you enjoyed them Anne! :)

  34. Renee — May 14, 2016 @ 8:56 am (#)

                      Hi Ali Thank you so much for what looks like a wonderful recipe. I would love to make these for my daughters youth group’s bakesale for their camping trip they go on every year but I wanted to know if that was alright with you? If so can this recipe be doubled or tripled and if so is there any changes to be made other than doubling the ingredients?Also can you use margarine instead of butter as that’s all I have right now and have no way to get to the store? It says it’s for baking. Thanks in advance for a reply.

    • Hayley @ Gimme Some Oven — May 16th, 2016 @ 3:28 pm

      Hi Renee! Of course, and we appreciate you asking! And you can definitely double or triple this (you shouldn’t have to change anything other than the ingredient amounts). However, we wouldn’t recommend using margarine. We hope everyone enjoys them and that the bake sale goes well! :)

  35. marissa — May 18, 2016 @ 2:10 am (#)

    These truly are my my new favorite cookies. So simple and turn out amazing every time!

    • Hayley @ Gimme Some Oven — May 18th, 2016 @ 9:55 am

      Thanks Marissa — we’re so happy you love them!

  36. Jennifer — May 20, 2016 @ 5:46 am (#)

    I’m going to try these tonight! Can’t wait!  I have dark brown sugar is that ok?  Is it ok to use either light or dark in recipes if they don’t specify? Thank you I love your recipes!

    • Ali — May 20th, 2016 @ 7:50 am

      Yay! I hope you love them, and you can use dark brown sugar if that’s all you have, but for these cookies (and most cookies), I prefer light brown sugar. Dark brown sugar is just a little more pronounced. They’d still be yummy though, they would just have more of a molasses-y flavor.

  37. Jasmine Holman — May 22, 2016 @ 6:11 pm (#)

    Hey there! Could I make these without cornstarch? Or substitute something in for it??

    • Hayley @ Gimme Some Oven — May 22nd, 2016 @ 7:47 pm

      Hi Jasmine! Yes, you can definitely make it without the cornstarch (we just add it because it gives the cookies a nice chewy texture). They’ll be completely fine without it though, so no worries! :)