The BEST chocolate chip cookie recipe! Easy to make and delicious to eat 🙂
Chocolate Chip Cookies
Yields 24 cookies
Total Time: 30 min
Prep Time: 20 min
Bake Time: 10 min
- 4 oz. unsalted butter, room temperature
- 2 oz. granulated sugar
- 4 oz. brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp kosher salt
- 1 tsp cornstarch
- 6.5 oz. all-purpose flour (approximately 1 ½ cups)
- 8 oz. semi-sweet chocolate chips (approximately 1 ¼ cup)
- Preheat the oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
- Beat the butter, granulated sugar, and brown sugar together.
- Stir in the egg and vanilla extract; followed by the baking soda, kosher salt, and cornstarch.
- Stir in the flour until just barely combined and fold in the chocolate chips.
- Scoop the dough into 24 equal size rounds onto the prepared baking sheets.
- Bake in the oven for 10 minutes.
- Cool on the pan for 2 minutes, then move to a wire rack. Allow to cool before storing in an airtight container at room temperature.
This is definitely my most tested recipe. I’ve been making the basis of this recipe ever since I was little. I can’t even begin to count the number of batches my mother and I have made, nor the amount of cookies we have eaten… By making a few small tweaks, this recipe has become one of my favorites.
The ingredients for this bake include all-purpose flour, granulated sugar, kosher salt, baking soda, cornstarch, unsalted butter, chocolate chips, brown sugar, an egg, and vanilla extract:
Place the butter, brown sugar, and granulated sugar in a bowl. I usually just mix these up by hand, but feel free to use a stand mixer fitted with the paddle attachment or a hand mixer.
Beat these ingredients together.
Stir in the egg and vanilla extract.
Then stir in the salt, baking soda, and cornstarch.
Cornstarch is key in these cookies! It makes them incredibly soft. I’ve made chocolate chip cookies with all kinds of flour – all-purpose, bread, and cake. I liked the softness that the cake flour lent, but wasn’t crazy about the texture… cake flour is just a mix of all-purpose flour and cornstarch (1 cup all-purpose flour where 2 tablespoons are replaced with cornstarch). By adding just a teaspoon of cornstarch it makes the cookies soft without making them mushy.
Next up is the flour.
Stir until it is just barely combined.
The fold in the chocolate chips.
It is important not to overmix the dough or the cookies will become tough.
If desired, you can cover the dough and place in the refrigerator for up to 2 days. Just let it sit out at room temperature for 15 minutes before continuing.
Scoop the dough into equal sizes and place on parchment lined baking sheets.
I like to stack the dough, so it’s taller rather then wider. This helps create thick, uniform cookies.
Sometimes I even double up the dough… this will make 12 large cookies rather than 24 normal sized cookies.
Place in a 350 degree oven and bake for 10 minutes. If making larger cookies, bake for 12.
Remove from the oven and allow to cool on the baking sheet for a couple of minutes. This will help the cookies solidify.
Then move them to a wire rack – I usually just drag them on the parchment paper, so I don’t have to individually lift each cookie.
Once they have cooled, store in an airtight container.
Oh, one other note I forgot to mention – if you like to have chocolate chips peaking out of the top of the cookies, press some into the dough before baking. Or gently press some into the cookies right after they come out of the oven.
These are best eaten within 5 days (but will keep up to 7)… if they last that long. Hope you enjoy the first recipe of 2017!