Chocolate Chip Cookies
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
- 1 Stick Salted Butter 113 grams
- 1/2 Cup Granulated Sugar 100 grams
- 1 Cup Light Brown Sugar 213 grams
- 1 Egg
- 1 Egg Yolk
- 2 Tsp Vanilla Extract
- 2 1/2 Cups All-Purpose Flour 300 grams
- 1 Tsp Baking Soda
- 2 Tbsp Corn Starch
- 1/2 Tsp Salt heaping
- 1 1/4 Cups Chocolate Chips Milk, Dark, or Semi-Sweet
- 1/4 Cups Chocolate Chunks optional
Instructions
- Preheat oven to 400°F
- Whisk together all-purpose flour, corn starch, baking soda, and salt in a separate bowl.
- Add cold, cubed butter to stand mixer fitted with the paddle attachment, and mix on high for 1 min. Scrape sides, mix again for another 30 seconds.
- Add brown sugar and granulated sugar to butter and mix on medium until combined and fluffy.
- Add vanilla extract, egg, and egg yolk until just combined. (don't overmix!)
- Start adding flour mixture in increments on low until just combined, don't turn mixer on too high or you could end up with flour all over your kitchen!
- Add the chocolate chips, I like to use both semi-sweet and milk chocolate chips. Pulse mixer a few times to disperse the chocolate chips.
- Roll each cookie and place on a parchment lined baking sheet. These cookies weighed about 160 grams each (6 oz) and I was able to form 6 giant cookies!
- Pro Tip: If you'd like to add chocolate chips to the tops before baking, gently press them upside down into the cookie. This keeps the tips of the chocolate chips from burning!
- Bake on middle rack for 10-12 minutes, depending on cookie size. The cookies should start turning light brown on the tops!
- Let sit for 10-15 minutes after baking before moving to a cooling rack, this gives the cookies time to set!
Notes
*This recipe can be made Gluten-Free by switching out the All-Purpose Flour for King Arthur Gluten-Free Flour. I ONLY use King Arthur for Gluten-Free flour, this is the best option to not alter taste or texture in my opinion* Keep in mind, all oven's bake differently. I highly recommend an oven thermometer to keep track of oven temperature!