Perfect Chocolate Chip Cookies
User Reviews
4.9
Perfect Chocolate Chip Cookies
Description
Perfect Chocolate Chip Cookies start by mixing cooled melted butter with brown and granulated sugar. Eggs and vanilla are added, followed by a flour mixture containing cornstarch, baking soda, and salt that contribute to texture and rise. Incorporating a generous amount of semisweet chocolate chips into the dough creates pockets of melted chocolate.
Refrigerating the dough for at least 30 minutes helps restrain spreading during baking, preserving chewy centers and soft edges. Baking at 350°F for about 11 minutes allows the cookies to finish cooking on the sheet while slightly underbaked in the middle, which helps maintain moisture.
The cookies are best enjoyed once cooled, with optional pressing of additional chocolate chips on warm cookies for more chocolate on the surface. Following measuring techniques for flour and using room temperature eggs improves consistency and texture.
Do not overbake; aim for edges just turning brown with centers still soft. Using melted butter cooled slightly prevents re-solidification and aids even mixing. These tips ensure consistent, balanced cookies with a soft chewiness and chocolate-rich pockets.
Ingredients
- 1 cup unsalted butter cooled at least 10 minutes, 226g, melted
- 1 ¼ cup brown sugar packed, 250g
- ½ cup granulated sugar 100g
- 1 large egg room temperature preferred
- 1 egg room temperature preferred, yolk
- 1 ½ teaspoon vanilla extract
- 2 ¾ cups all-purpose flour 350g
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 ¾ cup semisweet chocolate chips plus additional for tops, optional 300g + additional
Instructions
- Combine melted butter and sugars in a large bowl. Stir very well.
- Add egg and egg yolk, stir well. Stir in vanilla extract. Set aside.
- In a medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.
- Gradually add flour mixture to wet ingredients -- stir well so that all the flour is absorbed. Stir in chocolate chips.
- Place dough in refrigerator and chill for 30 minutes.
- Preheat oven to 350°F (177°C) and prepare cookie sheets by lining with parchment paper.
- Scoop dough by rounded 1 ½ tablespoon onto prepared cookie sheets, placing at least 2" apart.
- Bake for 11 minutes -- cookies may still seem slightly soft in the centers, that is OK, they will cook completely on the cookie sheets. Don't over-bake or your cookies will be too hard.
- If desired, gently press additional chocolate chips into the tops of the warm cookies.
- Allow to cool completely on cookie sheets.
Notes
- Bring eggs to room temperature by placing them in warm water for 10-15 minutes to improve mixing.
- Spoon flour into measuring cups instead of scooping to avoid overpacking and ensure accuracy.
- Chill dough for 30 minutes to reduce spreading and maintain chewy texture.
- Bake cookies until edges are lightly browned and centers remain slightly soft for a tender bite.
Nutrition Information
Show DetailsNutrition Facts
Serving: 45cookies
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Calories | 138 | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 14mg | 5% |
| Sodium | 67mg | 3% |
| Potassium | 58mg | 1% |
| Sugar | 10g | 20% |
| Vitamin A | 135IU | 3% |
| Calcium | 12mg | 1% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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