gimmesomeoven4.8
The BEST Chocolate Chip Cookies!
My all-time favorite chocolate chip cookie recipe! See notes above for possible ingredient variations, plus options for how to store your cookies and dough.
⏱️ Prep & Cook: 25 min⏳ Prep: 15 min🔥 Cook: 10 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●mixing bowl
- ●spatula
- ●wooden spoon
- ●baking sheet
- ●oven
📝 Preparation Steps
1
In a medium bowl, whisk together the flour, cornstarch, baking soda and salt until combined. Set aside.
cornstarch2 teaspoons(170 grams) semisweet chocolate chips1 cupbaking soda1 teaspoon
2
Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about ⏱️ 2 minutes, scraping down the sides of the bowl occasionally as needed. Add egg and vanilla, and beat on medium speed until combined, about ⏱️ 30 seconds. Add the dry ingredient mixture, and beat on medium-low speed until just combined.
large egg1(170 grams) semisweet chocolate chips1 cup
3
Fold in the chocolate chips by hand, using a spatula or wooden spoon, until they are evenly combined.
4
Transfer the dough to an airtight container and refrigerate it for ⏱️ 2 hours, or until it is chilled through.
5
Heat oven to 350°F. Line a baking sheet with parchment paper; set aside.
6
Once the cookie dough is completely chilled, remove it from the refrigerator. Scoop out and roll dough balls that are 1-inch in diameter. Then place the dough balls on a baking sheet that is covered with either parchment paper or a silicone baking mat.
7
Bake for about ⏱️ 10-12 minutes, or until the edges are slightly crispy and the tops of the cookies are very lightly golden. The centers may look slightly undercooked.
8
Remove the cookies and let them cool on the baking sheet for about ⏱️ 5 minutes. Sprinkle with a pinch of flaky sea salt, if you would like. Then transfer them to a wire rack to finish cooling. Then dive in while the cookies are nice and warm! Or, transfer to a sealed container and store for up to 3 days, or freeze for up to 3 months.
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