The BEST Chocolate Chip Cookies

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These homemade Chocolate Chip Cookies are the BEST! Just a simple, straightforward, amazingly delicious, soft, chewy and bursting with chocolate goodness, chocolate chip cookie that turns out perfectly every single time!

There are hundreds of chocolate chip cookies recipes out there. Everyone has their own favorite version! But, in my mind, this recipe really stands out. These chewy chocolate chip cookies are:

• The chewiest of chewy and the softest of soft!
• Extra thick.
• Bakery style with an under-baked center.
• Exploding with chocolate!

These Chocolate chip cookies are a go-to favorite dessert, sweet snack, or after-school treat.

INGREDIENTS FOR MAKING CHOCOLATE CHIP COOKIES:

To make this chocolate chip cookie recipe, you will need:

• Butter – Softened completely to room temperature.
• Sugars – Use a mix of brown sugar and white granulated sugar.
• Flour – I recommend using an unbleached, all-purpose flour to make these chocolate chip cookies.
• Cornstarch – Gives the cookies that ultra soft consistency
• Eggs and Pure Vanilla Extract – You can’t have great chocolate chip cookies without these two things. The eggs add texture, the vanilla extract adds flavor.
• Baking Soda – Use fresh baking soda
• Chocolate Chips – I usually use semisweet chocolate chips, but feel free to use mini semisweet chips or whatever other flavors you like.

HOW TO MAKE CHOCOLATE CHIP COOKIES:

To make chocolate chip cookies, simply…

Cream together the butter and sugars, then add egg and vanilla.

Mix wet and dry ingredients together.

Fold in the chocolate chips.

Chill the dough.

Form the dough balls and Bake.

Cool cookies and Enjoy!

TIPS TO MAKE PERFECT COOKIES:

Here are a few tips for perfect cookies:

• Soften butter – If you are planning on making these, take the butter out of the fridge first thing in the morning so it’s ready to go when you need it.
• Extra brown sugar – Using more brown sugar than white sugar results in a moister, softer cookie.
• Measure the flour correctly – Be sure to use a measuring cup made for dry ingredients
• Adding Cornstarch – Using cornstarch in the dough is another secret to softness, as well as the secret to thickness.
• Extra vanilla – It’s secret ingredient for extra delicious cookies.
• Chill your dough – To help prevent your cookies from spreading, refrigerate your entire batch of dough for 2 hours before baking.
• Bake on parchment – Always bake on parchment or a silicone baking mat for the perfect cookies.
• Don’t over-bake – Underbaked cookies are the secret to softness. These chocolate chip cookies will not look done when you pull them out of the oven, and that is GOOD.

OTHER ADD-INS TO CHOCOLATE CHIP COOKIES:

While chocolate chips are the classic, here are a few other favorite add-ins:

• Chocolate Chunks or High-Quality Chocolate Bars, chopped
• Different Baking chips – Milk, dark, white, or semisweet chocolate chips or peanut butter chips or caramel bits
• Sprinkles
• M&Ms
• Chopped Candy
• Chopped nuts – like pecans or walnuts
• Chopped Dried fruits – cranberries, apricot or cherries

HOW TO STORE THESE COOKIES:

Baked Cookies: Store them in an airtight container for up to 4 days. Or you can freeze the cookies for up to 3 months.

Cookie Dough: Store it in an airtight container in the refrigerator for up to 4 days. Or you can freeze the dough for up to 3 months.

You might also like,

Peanut Butter Buckeyes

Cut Out Sugar Cookies

Chocolate Brownie Cookies

CHOCOLATE CHIP COOKIES RECIPE:

INGREDIENTS:

1/2 cup butter, softened to room temperature
1/2 cup packed brown sugar
1/3 cup granulated sugar
1 egg
2 tbsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp cornstarch
1 tsp baking soda
1/4 tsp salt
1 cup semisweet chocolate chips

DIRECTIONS:

1. In a medium bowl, whisk together the flour, cornstarch, baking soda and salt until combined. Set aside.
2. Using a hand mixer, cream together the butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color
3. Add egg and vanilla, and beat on medium speed until combined, for about 30 seconds.
4. Add the dry ingredient mixture, and beat on medium-low speed until just combined.
5. Using a spatula, fold in the chocolate chips. Make sure to combine evenly.
6. Transfer the dough to an airtight container and refrigerate it for 1- 2 hours.
7. Heat oven to 350°F. Line a baking sheet with parchment paper; set aside.
8. Once the cookie dough is completely chilled, remove it from the refrigerator. Scoop out and roll dough balls , then place the dough balls on a baking sheet.
9. Bake for about 10-12 minutes, or until the edges are slightly crispy and the tops of the cookies are very lightly golden.
10. Remove the cookies and let them cool on the baking sheet for about 5 minutes. Enjoy while the cookies are nice and warm!

RECIPE NOTES:

1. Use a small ice-cream scoop for uniform-size cookies.
2. To help prevent your cookies from spreading, refrigerate your entire batch of dough for 2 hours before baking.
3. Using more brown sugar than white sugar results in a moister, softer cookie.
4. Be sure to use a measuring cup made for dry ingredients
5. Using cornstarch in the dough is another secret to softness, as well as the secret to thickness.
6. Adding extra vanilla is the secret for extra delicious cookies.

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