Thick, soft, and loaded with chocolate chips, this is the way chocolate chip cookies were meant to be made! Your quest for the perfect chocolate chip cookie recipe ends here!
Tuesday August 4, 2020
(5 stars from 5 reviews)
Brown Sugar Butter Chocolate Cornstarch Eggs Flour Sugar Vanilla Extract
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Everyone has a favorite recipe for chocolate chip cookies; they are just such an enjoyable classic. Chocolate chip cookies happen to be one of the first things I learned how to bake (we all start somewhere!), and I still love making them to this day. They are definitely a family favorite here! Today, I am super excited to be sharing my favorite chocolate chip cookie recipe along with some helpful tips to help you make the best chocolate chip cookies you have ever tasted! They are thick, soft, with just the right amount of crisp on the outside. Simply put they are irresistible - just look at all that melted chocolate! There is a reason I make these cookies so often; they're so darn good!
The ingredients are mostly what you'd expect from a standard cookie recipe:
Measuring flour is an underrated and often confusing skill in the baking world. I have written this recipe for how I believe the vast majority of people measure their flour - which is to scoop directly from the bag and scrape the excess off. If you spoon from the bag into the measuring cup (which is technically the "proper" way to do things) you will likely need more flour - closer to 2 3/4 cups. I have weighed the amount of flour I get when I scoop my 2 1/4 cups and it is roughly 350 g (way more than if you spoon and level) if you prefer to use a scale for the flour. This matters only to keep the cookies thick and soft. One way to tell if you have added enough flour is to press your fingers into the dough. The cookie dough should be soft and pliable, but not wet and sticky, so it should not stick to you.
The cookies themselves come together quickly and easily - you can have a batch of these done in under 30 minutes - but there are a few subtle things that I do while preparing the dough to ensure they are thick and soft every time
Step 1: in a medium bowl, stir together flour, cornstarch, baking soda, and salt and set aside
Step 2: In a large bowl, beat butter on high speed until light and fluffy, about 3-4 minutes. We want to essentially whip the butter to help the cookies stay nice and thick.
Step 3: Beat in the sugars, followed by the eggs and vanilla extract until the whole mixture is a pale brown and very fluffy - an additional 2-3 minutes.
Step 4: Add the flour mixture to the butter mixture in 3-4 additions and mix it thoroughly after each. You can use a sturdy wooden spoon or electric beats or a stand mixer for this - whatever you find easiest! Just make sure the flour is incorporated evenly throughout
Step 5: Stir in chocolate chips, then drop a heaping tablespoon of cookie dough onto a parchment lined baking sheet about 2 inches apart. Here is where I usually press some extra chocolate chips into the top of the dough ball
Step 6: Bake in a 375 F oven for 8-10 minutes or until cookies are just starting to turn golden brown and no longer shiny on top. 375 F is slightly hotter than most of my other cookie recipes but I find the extra temperature helps give the cookies their signature crisp on the outside while keep them soft on the inside!
The cookies stay good in a sealed container for a few days on the counter, but I doubt they will last that long! You can also freeze the cookies once baked, but I prefer to freeze the dough if I don't need the whole batch. The cookies made from frozen dough taste just as good as (if not better than) non-frozen dough.
(5 stars from 5 reviews)
Preheat oven to 375 F, line a baking sheet with parchment paper
In a medium bowl, stir together flour, cornstarch, baking soda, and salt; set aside
In a large bowl, beat butter on high speed until light and fluffy, about 3-4 minutes
Add brown sugar and granulated sugar then beat well again for 2-3 minutes
Beat in eggs and vanilla until thoroughly combined - mixture shoudl be pale and fluffy
Add flour mixture to butter mixture in 3-4 smaller additions, stirring well after each, then stir in chocolate chips
Drop by heaping tablespoons onto prepared baking sheet about 2 inches apart, then bake preheated oven for 8-10 minutes, until cookies are golden brown and set in the center
Allow cookies to cool on the pan for 3-5 minutes, then transfer to a wire rack to finish cooling
These cookies are awesome!! I’ve made them 3 times in the past two weeks, lol! My husband said these were hands down his favorite cookies I’ve ever made. Thank you for sharing this recipe!
Yay!! Thank you for telling me! I’m so glad you like them - I make them on repeat as well !
If I use scale, 350 gm flour to be taken??
If you weight the flour use 350 - 375 g - you should be able to push you fingers into the dough without it sticking to you but it should still be soft.
Hi! I made these and they were delicious! Though I didn’t need all the cookies I did freeze some of the dough balls, I was wondering if the baking time for the frozen dough balls stay the same ?
I prefer to let them thaw a bit before cooking however sometimes that’s just not possible and I need to bake from frozen and in this case I usually at 350 for 3-4 minutes longer!
Great cookie recipe thank u
I’m so glad you like it!!
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