Just Crumbs Chocolate Chip Cookies

These are my version of a really good chocolate chip cookie! Its a bit chewy, a bit crispy and a whole lotta yummy in every bite!

Course Dessert
Cuisine American
Keyword cookies
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 25 cookies


  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 2 tsp cornstarch
  • 1/2 teaspoon sea salt
  • 1/2 cup butter, at room temperature
  • 2 cups lightly packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups semisweet chocolate chips
  • 1/2 cup chopped almonds (or other nuts of choice)


  1. Pre-heat oven to 375°F. Line a baking sheet with parchment paper or Silat mats.

  2. Place the flour, baking soda, cornstarch and salt together in a medium bowl; set aside.
  3. In the bowl of an electric mixer, beat butter and sugar on medium/high speed until light and fluffy (about 2 minutes). Add eggs and and vanilla and beat again until incorporated and smooth.

  4. Turn the mixer off and add the flour mixture.; then turn on mixer to low speed to incorporate the dry mixture and then turn the mixer to high speed for a few seconds to pull the dough together (it will be lumpy/chunky).

  5. Add the chocolate chips and almonds, then beat on high speed until the chips are thoroughly mixed in (about 10-15 seconds).

  6. Drop the dough by large spoonfuls (I like to use a small bakers scoop scooping two scoops on top of each other) onto the prepared baking sheet; press the pads of two fingers to slightly flatten them if you like (you can see the difference in the photos above). Bake until lightly browned on top, 10 to 12 minutes.

  7. Remove pan from oven and cool on the pan on a rack for 1 minute; transfer the cookies to the rack to cool completely. Repeat with the remaining dough.

  8. Store cookies in a sealed container to keep the insides soft.  If freezing baked cookies, wrap well and freeze for up to 6 months.