Classic Chocolate Chip Cookies
A classic chocolate chip cookie with a chewy center and perfectly crisp edges. Whether paired with a glass of cold milk or enjoyed on its own, this cookie is the ultimate crowd-pleaser and a timeless favorite.
Ingredients
- 2 cups plus 2 tablespoons all purpose flour
- 2 tablespoons cornstarch
- 3/4 teaspoon baking soda
- 12 tablespoons unsalted butter, melted but cooled
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Combine Dry Ingredients: In a small bowl, whisk together flour, cornstarch, and baking soda. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla: Mix in the eggs one at a time, beating well after each addition. Then add the vanilla extract and mix until combined.
- Add Dry Ingredients: Gradually add the flour mixture to the butter mixture, mixing until fully incorporated. Scrape down the sides of the bowl as needed.
- Add Chocolate Chips: Gently fold in the chocolate chips.
- Chill the Dough: Cover the dough with plastic wrap and chill for at least one hour, preferably overnight.
- Soften Cookie Dough: Remove the dough from the fridge and let it soften for 20-30 minutes to make scooping easier.
- Preheat the Oven: Preheat the oven to 325℉ (165℃) and line two baking sheets with parchment paper or silicone baking mats.
- Scoop the Dough: Use a 1.5-tablespoon scoop (or a #40 cookie scoop) to portion the dough. Place the scoops 2 inches apart on the prepared baking sheets.
- Bake: Bake for 14-16 minutes or until the edges are golden brown. Remove from the oven and let the cookies rest on the baking pan for 5 minutes before transferring to a cooling rack.
Notes
For the perfect chewy texture, chill the dough for at least 1 hour or, ideally, overnight.
Experiment with different types of chocolate—try dark chocolate, white chocolate, or a mix.
Add 1 cup of chopped walnuts for an extra crunch.
Freeze portioned cookie dough to bake later. Bake frozen dough directly from the freezer, adding a few extra minutes to the baking time.