Best Ever Easy Chocolate Chip Cookies
User Reviews
4.7
Best Ever Easy Chocolate Chip Cookies
Description
The Best Ever Easy Chocolate Chip Cookies combine salted butter with light brown sugar to form a rich and moist dough. The use of two chocolate chip varieties ensures a variety of chocolate notes throughout. Cornstarch in the flour mix adds a soft, tender bite, while baking soda provides lift and lightness. The cookies are baked at 375ºF, allowing for golden edges with a chewy center; alternatively, baking at 350ºF gives lighter edges. Vanilla extract and a small amount of heavy cream contribute to the dough’s flavor depth and texture. Sea salt can be sprinkled on top before baking to add a contrasting touch to the sweetness. This recipe does not require chilling the dough and is straightforward to prepare, making it feasible for everyday home baking.
These cookies are best stored in an airtight container at room temperature for up to three days. Leftovers can also be frozen for longer storage. The recipe yields 24 cookies, making it an ideal batch size for small gatherings or family treats.
Ingredients
- 1 cup butter salted
- 1 cup light brown sugar
- 1 large egg
- 1 tablespoon heavy cream
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dark chocolate chips
- 1 cup chocolate chips semi-sweet
Optional Toppings:
- 1/3 cup chocolate chips semi-sweet
- salt sea salt
Instructions
- Preheat the oven to 375º Fahrenheit. (If you'd like a cookie with lighter edges, bake at 350º for 10 minutes.) Cover light colored baking sheets with non-stick silicone mats.
- In a large bowl, melt the butter. You don't want it super hot and boiling. Just melt it mostly and then stir until any leftover butter chunks melt in. (See image above.) 1 cup salted butter
- Add the brown sugar and egg. Mix well until they are both incorporated into the butter and the mixture is smooth and even. Add the heavy cream and vanilla. Mix again. 1 cup light brown sugar*, 1 large egg, 1 tablespoon heavy cream**, 1 1/2 teaspoons vanilla extract
- Add the flour (Measure it carefully! Do not pack it into the cup), cornstarch, baking soda and salt. Mix just until combined. Fold in the chocolate chips. 2 1/2 cups all-purpose flour***, 1/2 tablespoon cornstarch, 1 teaspoon baking soda, 1/4 teaspoon salt****, 1 cup dark chocolate chips, 1 cup semi-sweet chocolate chips
- Scoop cookies with a 1 1/4" cookie scoop onto prepared cookie sheets. The dough balls will be about the size of golf balls. The cookies will spread slightly so don't pack them too close.
- Press the extra semi-sweet chocolate chips in the tops of the cookies. This gives them a pretty look. (I don't recommend using dark chocolate chips for this because they melt too quickly). 1/3 cup semi-sweet chocolate chips
- Bake for 9-10 minutes until the edges are set. The browner the cookies are, the crispier they will be. We let them get just barely browned on the edges.
- Sprinkle the tops of the cookies with sea salt right as they come out of the oven. This is optional. Allow to cool a few minutes on the pan before transferring to a cooling rack. sea salt
Notes
- Do not refrigerate the cookie dough; it can be baked immediately and remains fine at room temperature even as other cookies bake.
- For slightly sweeter cookies that spread more, add 1/4 cup granulated sugar along with the brown sugar.
- If heavy cream is unavailable, substitute with one large egg yolk only to maintain softness.
- Spooning and leveling the flour carefully prevents dryness in the cookies—do not pack the flour into the measuring cup.
- If sensitive to salt, reduce or omit the salt in the dough, especially if sprinkling sea salt on top.
- Store cookies airtight at room temperature for 3 days or freeze leftovers for longer keeping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 30mg | 10% |
| Sodium | 152mg | 6% |
| Potassium | 136mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 263IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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