This is the best chocolate chip cookie recipe ever! No funny ingredients. Just a simple, straightforward, amazingly delicious, chewy yet crisp, chocolate chip cookie that turns out perfectly every single time!
How to make the best chocolate chip cookies ever
Like I said, these cookies are crazy easy, however here are a few notes.
Butter: Make sure your butter is cool enough to touch before using. I usually set it aside to cool for 10-15 minutes before making the recipe.
Measure the flour correctly. Be sure to use a measuring cup made for dry ingredients. I personally use a kitchen scale... I don't really like baking in cups. But if you do, make sure to use the scoop and shake method.
Use LOTS of chocolate. So here's the deal, most chocolate chips have stabilizers that make them retain their shape after baking, So in this recipe, we use chocolate chunks to get those delicious puddles of chocolate
DO NOT over-bake these chocolate chip cookies! So cookies when out of the oven are very fragile and take some time to set, DO NOT over-bake them, otherwise, the end result would be a tough cookie
Chill the cookie dough. Form your cookie dough into balls, cover them and chill in the fridge for at least 1 hour (if you are very patient, chill them for 12-24hrs). The end result will be a cookie that did not spread much, has a chewy center and crisp edges, aka the perfect cookie
Why didn't my cookies flatten?
If your cookies didn’t flatten, here are a few things that could’ve been the problem.
You accidentally used too much flour. Be sure to use a measuring cup made for dry ingredients and do not use a knife to level the flour. Instead, fill the measuring cup over-full and shake off the excess until you have a level 1 cup.
The oven temperature is incorrect. I recommend using an oven thermometer to check the temperature of your oven because it can often be different than the reading it gives on the display or what the dial is set at.
The butter/sugar mixture wasn’t fully creamed. Try creaming the butter and sugar together for longer.
Yield: 28 cookies
Ingredients:
1 cup (226g) Unsalted butter, room temperature
1 large egg, room temperature
1 egg yolk
1.5t Vanilla extract
1 cup (200g) Light Brown sugar
1/4t Salt
2-3/4 cup (330g) All purpose flour
1t Baking soda
1/2T Cornstarch
1 cup (150g) Chocolate chips and chunks (mixed)
Directions:
In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium-high until combined. At high speed, add in the egg, the egg yolk, and vanilla extract. Scrape down the sides and bottom of the bowl as needed.
In a separate bowl, sift in the flour, baking soda, and salt.
With the mixer running at low speed, slowly add the dry ingredients into the wet ingredients. Beat on low until combined. The cookie dough will be quite thick. Do not overmix the dough.
Gently fold in the chocolate chunks using a spatula and using a greased 1.5 tablespoon measure spoon out cookie dough balls onto a parchment-lined baking sheet, chill the dough for 1 hour (or up to 72 hours).
Arrange the now chilled cookie dough balls 2-3 inches apart on the baking sheets.
Preheat the oven to 375°F (190°C). Bake the cookies for 10-12 minutes (13 minutes for a crisper cookie). Allow cooling for 5 minutes on the cookie sheet. The cookies will slightly deflate as they cool. Transfer to a cooling rack to cool completely
NOTES
Make ahead & freeze instructions: You can make the cookie dough and chill it in the refrigerator for up to 3 days (step 4). Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
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