The BEST Chocolate Chip Cookies
User Reviews
5
The BEST Chocolate Chip Cookies
Description
The BEST Chocolate Chip Cookies are made by creaming butter with sugars, then adding eggs and vanilla before folding in flour, cornstarch, baking soda, salt, and chocolate chips. The combination of brown and white sugar and cornstarch contributes to a soft, tender cookie. Chilling the dough for 24 hours enhances flavor and controls spread during baking. Baking at 400°F (or 385°F if oven runs hot) for about 8 to 11 minutes produces cookies with lightly golden edges while maintaining a chewy center.
This recipe allows for flexibility in chocolate choice, from semi-sweet to milk chocolate or a combination. The texture contrasts between slightly crisp edges and chewy centers are hallmarks of these cookies. Using parchment or silicone baking mats helps prevent burning, especially on light-colored cookie sheets.
Before baking chilled dough, let it warm at room temperature to make it easier to shape. Brands like Guittard, Ghirardelli, and Trader Joe's are recommended for quality chips or chunks.
Ingredients
- 1 cup butter cut into cubes, if you want a slightly thinner cookie, microwave for 7-8 seconds, cold
- 1 cup brown sugar
- 3/4 cup sugar
- 2 large egg
- 2 teaspoons vanilla
- 2 3/4 cups flour (may use all-purpose or 1 cup cake flour and 1 3/4 cups of all-purpose flour)
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 to 2 1/2 cups chocolate chips (semi-sweet or mix of milk chocolate and semi-sweet)
Instructions
- Preheat oven to 400 degrees (if not chilling the dough). Check your oven temperature using an oven thermometer since some ovens run hot. If you suspect your oven runs hot, preheat oven to 385 degrees. In a large mixing bowl, cream butter, brown sugar, and sugar for 4 minutes until light and fluffy.
- Add eggs and vanilla. Mix for 1 minute longer.
- Stir in flour, cornstarch, baking soda, and salt. Mix just until combined. Fold in chocolate chips.
- If time permits, wrap the dough tightly in plastic wrap and chill for 24 hours. If not, scoop cookie dough onto baking sheets. I suggest using parchment paper or Silpat silicone baking sheets on light-colored baking sheets. If you using dark colored baking sheets, the bottoms of the cookies may brown quickly and can burn. I suggest using light-colored cookie sheets.
- Bake for 8-11 minutes or until the edges just begin to turn a light golden color. Remove from oven and let set for 5 minutes before removing from the cookie sheet.
Notes
- Wrap cookie dough tightly when chilling to prevent air exposure and dryness.
- Allow chilled dough to rest at room temperature 15-30 minutes before baking to ease shaping.
- Use parchment or silicone mats for baking to avoid overbrowning, especially on light-colored sheets.
- Choose chocolate chips based on preference; semi-sweet and milk chocolate are both popular choices.
User Reviews
Overall Rating
5
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