One of the most popular kinds of cookies, chocolate chip cookies are loved by almost everyone. While there are several variations on this recipe, ours creates a cookie that is chewy in the middle with a bit of crispiness around the edges.
It’s what most people picture when they hear the word “cookie.” However, many people differ on what kind of chocolate chip cookie is the best. Some people like cookies that are thinner and crispier, while others want a more cake-like cookie. Others, however, want a chewy cookie with just a bit of “bite” to the edges. That is what this recipe for Chocolate Chip Cookies provides…a chewy cookie with edges that have a little snap to them.
Some people may struggle with consistently baking delicious cookies. Sometimes the cookies are perfect, but other people may end up with occasional batches where the cookies spread out too much or burn around the edges. To be consistent with your baked goods, one key thing to remember is to measure properly. When you are filling dry measuring cups, spoon the ingredients, especially flour, into the measuring cups, leveling the flour off with a knife. The only time that you should pack ingredients into a measuring cup is when you are measuring brown sugar.
Chocolate Chip Cookies Recipe
The basic chocolate chip cookie is a favorite of almost everyone. Consisting of a delicious shortbread cookie studded with tasty chunks of chocolate–who can resist a warm chocolate chip cookie? Our recipe for Chocolate Chip Cookies is easy to follow and comes out of the oven perfectly every time. These cookies are great to pack in lunchboxes or to bake up with the grandkids on a quiet Sunday afternoon.
Prep Time 15 mins
Cook Time 12 mins
Refrigeration Time 3 hrs
Total Time 3 hrs 27 mins
Large Baking Sheet
- 2¼ cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 2 teaspoons Cornstarch
- ½ teaspoon Salt
- ¾ cup Butter
- ¾ cup Packed Brown Sugar
- ½ cup Granulated Sugar
- 1 pc Large Egg
- 1 pc Egg Yolk
- 2 teaspoons Vanilla Extract
- 1¼ cups Semi-Sweet Chocolate Chips
In a large bowl, stir together the flour, baking soda, salt, and cornstarch. Set these dry ingredients aside.
In a medium-sized bowl, microwave the butter to melt it. Allow the butter to cool to room temperature. Add the brown sugar with a wooden spoon, stirring to dissolve. Stir in the white sugar. Add the egg and egg yolk along with the vanilla, whisking to combine.
Pour the butter-egg-and-sugar mixture into the bowl holding the flour mixture. Stir again with a wooden spoon. The resulting mixture will be soft and thick. Stir in the chocolate chips, stirring to combine.
Put a lid on the bowl or cover it with plastic wrap. Put the bowl of dough into the refrigerator and chill it for two or three hours. Don’t skip this step or the baked cookies will spread too much! The chilling helps the butter firm up.
Preheat the oven to 325 degrees.
Use a cookie scoop or a tablespoon to scoop out walnut sized globs of dough and use your hands to roll the dough into balls. The dough may be a bit crumbly but just do your best.
Place the cookie dough balls onto a large baking sheet, at least 2 or 3 inches from one another.
Bake the cookies for 10 to 13 minutes before you remove the pans from the oven. Do not worry if the cookies look a bit too sticky and under baked. They will firm up as they cool. Let the cookies cool on the baking sheet for about ten minutes. Scrape the cookies off the pan with a spatula to a wire rack to cool completely.
Store cookies in an airtight container for up to a week.
Another important factor in baking consistent cookies is to follow the instructions carefully. If you are supposed to whip the butter and sugar before adding the dry ingredients, don’t skip this step. The beating may incorporate air that is essential to your cookies having the right texture. If the recipe calls for melted butter or for refrigeration, don’t skip those steps.
Our Chocolate Chip Cookie Recipe is mixed up a bit differently than many other versions of this cookie. We start with melted butter, so it stirs up very easily. However, we put the dough in the fridge for a couple of hours to firm up the dough. Don’t skip this step or your cookies will spread excessively and maybe burn around the edges. Also, the refrigerating time allows the flour to rehydrate and will solidify the butter in the dough.
Our recipe makes between 15 and 20 cookies. But what happens if you don’t think you will eat that many cookies before they go stale? Or what if you will eat too many of those cookies if they are sitting there in the cookie jar, calling your name all day long? Don’t worry! You can still use this recipe. Most cookie recipes freeze very well before you bake them. Simply scoop the cookie dough into balls and place them on a cookie sheet in the freezer for four or five hours. After they’re frozen, pop the dough balls into a zip top freezer bag to store in the freezer for up to three months. To bake, you can simply drop the frozen dough balls onto a cookie sheet and bake as directed in a preheated oven. There is no need to thaw the dough before baking. This is a great way to have a home baked treat on hand no matter who shows up at your house unexpectedly.
Keyword Chocolate Chip Cookies, Dessert, Recipe
Key Ingredients: Cream Cheese