Description
This simple-to-follow recipe creates chocolate chip cookies that are thick and chewy, packed with chocolate chips, and one of the best cookie recipes of all time! Ooey gooey on the inside, deliciously toasted on the outside, and the flavor keeps you coming back for more.
Ingredients
Units
Scale
- 1/2 cup Unsalted Butter (cold)
- 1/4 cup Granulated Sugar
- 3/4 cups Brown Sugar (light or dark)
- 1 Egg
- 1 Egg Yolk
- 2 Teaspoons Vanilla Extract
- 2 1/4 cups All-Purpose Flour
- 1/2 Teaspoon Baking Soda
- 3/4 Teaspoon Baking Powder
- 2 Tablespoons Corn Starch
- 1/2 Teaspoon Salt (heaping)
- 1 1/2 cups Chocolate Chips
Instructions
- Preheat & Prep: Preheat oven to 400°F and line a baking sheet with parchment paper.
- Combine Dry Ingredients: Whisk together all-purpose flour, corn starch, baking powder, baking soda, and salt in a separate bowl.
- Butter: Add cold, cubed butter to stand mixer fitted with the paddle attachment, and mix on med-high for 1 min. Scrape sides, mix again for another 30 seconds.
- Cream the Butter & Sugars: Add brown sugar and granulated sugar to butter and mix on medium until combined and fluffy.
- Wet Ingredients: Add the egg, egg yolk, and vanilla extract until just combined. (don’t over mix!)
- Mix It Up! Add dry ingredient mixture on low until just combined. Don’t turn mixer on too high or you could end up with flour all over your kitchen!
- Chocolate Chips: Add the chocolate chips. You can use semi-sweet, milk chocolate, or dark chocolate chips in this recipe, use what you like. I also love using mini chocolate chips as well!
- Rolling the Dough: Roll each cookie into a ball and place on the prepared parchment lined baking sheet. These cookies weighed about 160 grams (5.7 oz) each and I was able to form 6 giant cookies.
- Bake: Bake on middle rack for 10-12 minutes, depending on cookie size. The cookies should start turning light brown on the tops!
- Let Cookies Set: Let sit for 10-15 minutes after baking before moving to a cooling rack, this gives the cookies time to set.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days, in the fridge for 1 week, or in the freezer for up to 3 months—just microwave for 10–15 seconds before enjoying.
Notes
Keep in mind, all oven’s bake differently. I highly recommend an oven thermometer to keep track of oven temperature!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American