Best Chocolate Chip Cookie: A Battle Royale

There is nothing quite like eating a warm chocolate chip cookie fresh from the oven. Especially with a cold glass of milk to wash it down. It used to be that I would just flip over the Nestle chocolate chip bag and follow the classic recipe. Things are different these days though; I have Pintrest. Throughout my years on Pintrest I have pinned and purged numerous chocolate chip cookie recipes. Four recipes that have managed to stick around are claimed to be “The Best Ever” or “Award Winning”. I’ve had each of them before and they are all delicious. Problem is that I only ever made one at a time. I would do my best to remember what the others were like; try to decide which one was the best. Of course as soon as I bit into a cookie all the other recipes seemed inferior to that tasty morsel I was enjoying at that moment. Finally I decided to remedy this debate and set about to make my chocolate chip cookie competition. Our competitors specialties: cornstarch, cake flour, Bisquick and vanilla pudding mix. Not surprisingly the cookie dough testing also resulted in the same preference order.

Cornstarch reigned over all. Described as sweet, buttery, chewy and moist. They didn’t sink in like the classic recipe from the back of the chocolate chip bag. This cookie maintained a remarkable balance between density and fluffiness.

Vanilla pudding mix followed so closely behind that the two almost tied for first. The reason for coming second was because some of my testing subjects found the vanilla pudding mix cookies a bit too sweet. These were described as moist and oily, gooey but not sticky, and classic. My sister’s boyfriend even commented “That one was spot on!”

Cake flour didn’t place too far behind the others. They were still fantabulous, just not quite as much so as the previously mentioned two. There was a good weight and crunch to the cookie; as well as buttery with a smooth finish. My mother has a tendency to prefer more crunchy cookies so described it as a better texture.

Bisquick came in last by a decent amount. They weren’t bad, but the Bisquick flavor was very apparent. They were doughy, yet still somehow managed to dry out your mouth.




So, when all is said and done the Cornstarch Chocolate Chip Cookie Recipe is the way to good. Not only was the dough delicious, but the cookies are top notch. Hard to beat!

Award Winning Soft Chocolate Chip Cookies

These placed second to the Corn Starch Chocolate Chip Cookie recipe in our Best Chocolate Chip Cookie Recipe, but only by a hair. These are moist, fluffy and a real crowd pleaser every time. I’m not completely sure where this recipe originally came from, I got it from a friend years ago in college and only recently came across it again while I was sorting through my recipes.

What You Need

• 1 cup butter, softened
• 3/4 cups brown sugar
• 1/4 cup sugar
• 3.4oz package instant vanilla pudding mix
• 2 eggs
• 1 tsp vanilla extract
• 2 1/4 cups flour
• 1 tsp baking soda
• 2 cups chocolate chips

How You Make It
1. Preheat oven to 350 degrees.

2. In a large bowl cream butter and sugars until fluffy and light in color.

3. Beat in the instant pudding mix until blended.

4. Add eggs and vanilla.

5. Mix in flour and baking soda.

6. Fold in chocolate chips.

7. Drop spoonfuls of dough onto cookie sheet.

8. Bake for 10-12 minutes, or until edges are golden brown.


PDF of Recipe

Best-Ever Cornstarch Chocolate Chip Cookies: Winner of the Chocolate Chip Cookie Battle Royal

Cornstarch is probably one of the most unusual ingredients I have seen in a chocolate chip cookie recipe. Surprisingly though it made some of the best cookies I have had to date. The cookies were dense and fluffy all at once. The best part was that they didn’t sink down like most chocolate chip cookies recipes I’ve tried. I looked up cornstarch’s general role in cooking, and it makes sense why the cookies turned out this way. It is used as a binder and thickener, similar to flour. However, it has twice the thickening ability as flour. This is what kept the cookies from flattening, resulting it soft and chewy delicious cookies!

When put to the test against other “Best Chocolate Chip Cookie Recipe” it came out of top. Thanks Apple a Day for the winning recipe. Hope you enjoy as much as we did!

What You Need

• 3/4 cup butter, softened
• 3/4 cup brown sugar
• 1/4 cup sugar
• 1 egg
• 2 tsp vanilla extract
• 2 cups flour
• 2 tsp cornstarch
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup chocolate chips

How You Make It
1. Preheat oven to 350 degrees.

2. In a large bowl cream together butter and sugars until fluffy and light in color.

3. Add egg and vanilla.
4. Mix in flour, cornstarch, baking soda and salt.

5. Fold in chocolate chips.

6. Drop spoonfuls of dough onto cookie sheet.

7. Bake for 8-10 minutes, or until edges are barely golden brown. (The tops will not brown, but do NOT cook longer than ten minutes.)


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New York Times Best Chocolate Chip Cookies

While these may not have been the winner of our Chocolate Chip Cookie Battle Royale, they are still quite delicious. The catch is that you need cake flour, which isn’t a common panty item. It is pretty easy to find and is a cereal sized box, so it’s easy to store once you get some. These are for the people who love buttery, yet crunchy cookies. Credit goes to NY Times for sharing this with the world!

What You Need

• 1 1/4 cups butter, softened
• 1 1/4 cups brown sugar
• 1 cup plus 2 Tbsp sugar
• 2 eggs
• 2 tsp vanilla extract
• 1 2/3 cups flour
• 2 cups minus 2 Tbsp cake flour
• 1 1/4 tsp baking soda
• 1 1/2 tsp baking powder
• 1 1/2 tsp salt
• 2 cups chocolate chips

How You Make It
1. Preheat oven to 350 degrees.

2. In a large bowl cream butter and sugars until light and fluffy.

3. Add eggs and vanilla.

4. Mix in flours, baking soda, baking powder and salt.

5. Fold in chocolate chips.

6. Drop spoonfuls of dough onto cookie sheet.

7. Bake for 10-12 minutes, or until golden brown.

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Garlic Pork Tenderloins

This was one of, if not the most delicious pork recipe I've made to date. It was a bit frustrating this time around because the pork loin I had was much thicker than the one In Sock Monkey Slippers used. However it gave me a chance to baste the meat more, which made it even more flavorful. This recipe takes some time, but it is low effort for the most part and easy to make a large amount. Hope you enjoy!

What You Need

• Pork tenderloin
• 4 garlic cloves, minced
• 1/4 cup soy sauce
• 2 Tbsp Dijon mustard
• 4 Tbsp honey
• 2 Tbsp lemon juice
• 1 Tbsp Herbs de Provence
• 3 Tbsp olive oil

How You Make It

1. Preheat oven to 350 degrees.

2. Rinse tenderloin and pat dry.

3. Spray a 9x13 baking dish with non-stick spray and place tenderloin inside.

4. Use a paring knife and poke holes on the top side of the tenderloin about an inch deep

5. In a small bowl whisk together everything except for olive oil.

6. Slowly drizzle in the oil while continuing to whisk.

7. Pour marinade over tenderloins.

8. Bake uncovered for 45 - 70 minutes, or until internal temperature is 160 degrees. The time will depend on how thick the loin is.

9. Baste multiple times throughout.

10. Let pork rest on a cutting board for 10 minutes before cutting in.

Don't forget to pour the sauce over it!

PDF of recipe

Parmesan Garlic Knots

Don't expect there to be many, if any leftovers of these. They are as easy as they are delicious. It's a perfect side dish when you are serving a larger group of people. It is also a good milder side dish to compliment a more extravagant main dish. Thanks to Penny Wise Cook for sharing the recipe.



What You Need

• 1 can of refrigerated Grands biscuits
• 2 Tbsp vegetable oil
• 2 Tbsp olive oil
• 3 Tbsp grated Parmesan cheese
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder

How You Make It

1. Preheat oven to 350 degrees.

2. Line a cookie sheet with foil and spray with non-stick spray.

3. Cut each biscuit in half.

4. Roll each half piece into a long rope.

5. Tie into a knot and place onto cookie sheet

6. Bake 10 minutes, or until golden.

7. In a large Ziploc bag mix remaining ingredients.

8. Remove knots from oven and allow to cool slightly.

9. While knots are still warm toss into the Ziploc bag and mix until coated thoroughly.

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Mouthwatering Cheesy Pesto Bread

This recipe is one of the most dangerous to date. We couldn't stop eating it, even when we were about to burst! Cutting it and spreading it with pesto took quite a but of work, but it was well worth it. It is extremely important that you get pesto from the dairy section at the grocery store. Normal (Costco) pesto would be too oily and make the bread soggy. Thanks to The Cookie Jar for the amazing recipe.

What You Need

• 1 loaf of sourdough bread
• 1 cup grated Parmesan Cheese
• 2 tsp Italian seasoning
• 11oz tub of pesto from the dairy section
• 1 1/5 cup shredded mozzarella cheese

How You Make It

1. Preheat oven to 400 degrees.

2. Slice bread vertically and then again horizontally so that you have one inch squares.

3. Spread pesto in between the slices on the bread.

4. In a medium sized bowl combine cheeses and seasoning.
5. Sprinkle cheese mixture on top of pesto.

6. Cover bread with foil put on a cookie sheet and bake for 8-10 minutes.


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Mini BBQ Chicken Pizzas

These were an absolutely hit with my family. There was almost a battle royale for the last one, luckily a  mediator carefully split it into an even three and the "crisis" was averted. I made the pizza dough from scratch, but I'm sure that store bought would work just as well. This is one of the more labor intensive recipes I've done, but it was well worth it!

Thanks go to My Recipe Magic for the recipe inspiration, I will definitely make again!

What You Need

• Pizza dough
• 2 cups shredded cooked chicken
• 1/4 cup cooked bacon, chopped
• 1/2 cup barbecue sauce
• 3 Tbsp ketchup
• 2 cups shredded mozzarella cheese

How You Make It

1. Preheat oven to 450 degrees.

2. Grease regular muffin tin with Crisco.

3. Divide pizza dough into 12 equal portions.

4. Spread dough on bottoms and up sides of each tin.

5. In a medium bowl combine chicken, bacon, salt, barbecue sauce, and ketchup.

6. Divide chicken mixture evenly among muffin tins.

7. Top with mozzarella cheese.

8. Bake for 10-12 minutes.

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Peeta's Stuffed Cheese Buns

I can guarantee you that Peeta makes better stuffed cheese buns than this. These were good, but not enough to make it worth the time and effort the recipe requires to make again. The bread was too doughy and didn’t rise enough for my taste. However, I really do like the idea from Yammie’s Noshery and plan on trying it again with another dough recipe!

What You Need

• 1 cup warm water
• 2 Tbsp yeast
• 2 Tbsp sugar
• 2 tsp garlic powder
• 1/4 cup melted butter
• 1/4 cup olive oil
• 3 cups flour
• 2 tsp salt
• Chunks of mozzarella cheese (I used string cheese)
• Shredded cheeses (I used a Costco mix with added Parmesan)

How You Make It
1. In a stand mixer bowl combine yeast and water. Let sit for a couple minutes.

2. Add sugar, garlic powder, melted butter, and oil.

3. Mix in flour a little at a time with the dough hook.

4. Add salt. Knead for 10 minutes.

 5. Move dough to greased bowl, cover with a wet cloth and let rise for 30 minutes.

6. Preheat oven to 375 degrees.

7. Line a cookie sheet with foil and spray with non-stick spray.

8. Divide the dough into 10-15 pieces, depending on preference.

9. Put about a 3/4 inch chunk of mozzarella cheese in each piece.

10. Bring the corners of the dough together, pinching to seal.

11. Place seam side down on the cookie sheet.

12. Sprinkle the buns with shredded cheese.

13. Bake for 18-20 minutes, or until the bread is golden brown and the cheese is bubbly.


PDF of Recipe