The only recipe for chocolate chip cookies you will ever need! Super soft, chewy, thick and full of chocolate chips. A classic cookie for the holiday season!
Chocolate chip cookies are a such a classic, comforting baked treat. They are a fantastic go-to dessert or snack and are adored by both children and adults alike. They can be enjoyed warm, cold, dunked in milk, with ice cream and even unbaked in dough form.
This recipe is my all-time favorite, tried and tested until perfect chocolate chip cookies recipe. It makes the softest, chewiest cookies with a perfect ratio of chocolate chips to dough.
Cornstarch is the secret to making these cookies soft and chewy. The cookies almost melt in your mouth when they’re fresh out of the oven and remain soft in the center once they are cooled. The dough also has a higher ratio of brown sugar to granulated sugar, which gives the cookies more of a chewy texture than a crisp one.
The other secret to their tender consistency is that they are baked until the edges are set, but are just lightly golden on top. They are supposed to look soft in the center when you remove them from oven, so resist the urge to leave them in the oven for longer. After they sit on the hot baking sheet for a few minutes to cool off, they will be cooked through to perfection.
The cookies will stay fresh stored in an airtight container for up to a week. If you want the cookies to last longer than that, you can freeze them and they will be good for up to three months.
FOR THIS Chocolate Chip Cookies RECIPE, I RECOMMEND:
Mixing Bowls – This is a 3-piece set that is great for combining ingredients. I love how easy they are to store and clean.
Hand Mixer – For a simple baking job like this, a small hand-held mixer is really all you need. It costs a fraction of the price of a traditional stand mixer and it works great for making cookies and cakes.
Stainless Steel Measuring Spoons – This is the best set of measuring spoons I have ever purchased. They are super durable, inexpensive and the quality can’t be beat.
- ½ cup butter, softened to room temperature
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1¼ cups all-purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup semisweet chocolate chips
Preheat oven to 350ºF. Line two baking sheets with parchment paper.
In a large bowl, using a hand-held mixer or a stand mixer with paddle attachment, cream together the butter, brown sugar and granulated sugar until light and fluffy. Mix in the egg and vanilla.
In a separate bowl, combine the flour, cornstarch, baking soda and salt.
Add the dry ingredients to the wet ingredients and beat until combined. Stir in the chocolate chips with a large spoon or rubber spatula.
Shape the dough into balls, containing about 2 tablespoons of dough each, and place on the prepared baking sheets.
Bake for about 10 minutes until edges are lightly browned, but centers are still soft. Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to finish cooling.
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