Chocolate chip cookies are a dessert staple. Well maybe not in every home but in my home chocolate chip cookies make an appearance multiple times per week. There is something satisfying about baking the perfect soft chocolate chip cookies. Mixing up the dough, balling the dough into balls, and watching your raw ingredients turn into something delicious makes me feel warm inside.
If you are looking for a great chocolate chip cookie recipe you have come to the right place. This recipe is easy to follow and will provide you and your family with a delicious round of warm cookies.
Here is what you are going to need
Chocolate Chip Cookie Ingredients
- 2 and 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted & slightly cooled*
- 3/4 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg + 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 1 and 1/4 cups semi-sweet chocolate chips or chocolate chunks
Chocolate Chip Cookie Instructions
- Whisk the flour, baking soda, cornstarch, and salt together in a large mixing bowl and set aside.
- In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain.
- Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla extract. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick.
- Fold in the chocolate chunks. They may not stick to the dough because of the melted butter, but do your best to combine them.
- Cover the dough and chill in the refrigerator for 2-3 hours or up to 3-4 days. Chilling is mandatory. I highly recommend chilling the cookie dough overnight for less spreading. Avoid sectioning off the dough until after the dough has been chilled.
- Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
- Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will help the balls stay together. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. Place 8 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired.
- Bake the cookies for 12-13 minutes. The cookies will look very soft and maybe a bit underbaked. Allow to cool on the sheet for around 10 minutes before transferring to a wire rack to finish cooling.
- Cookies stay fresh covered at room temperature for up to 1 week.
Comment below and share your thoughts on this delicious chocolate chip cookie recipe.
