This recipe delivers thick, chewy chocolate chip cookies with crisp edges and soft centers, perfect for any occasion. It uses a classic creaming method and a touch of cornstarch for extra tenderness, making it a reliable favorite. Whether you’re baking for a crowd or just craving a sweet treat, these cookies are sure to satisfy.
Ingredients
- 2 1/4 cups (280 g) all-purpose flour
- 1 tsp baking soda
- 1 tsp cornstarch
- 1/2 tsp salt
- 3/4 cup (170 g) unsalted butter, melted and slightly cooled
- 3/4 cup (150 g) packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 2 tsp vanilla extract
- 2 cups (340 g) semisweet chocolate chips
Instructions
- In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
- In a large bowl, mix the melted butter, brown sugar, and granulated sugar until well combined. Beat in the egg, egg yolk, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.
- Cover the dough and refrigerate for at least 1 hour, or up to 3 days. Chilling is essential for flavor and texture.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop rounded tablespoons of dough (about 1.5 inches in diameter) onto the prepared sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes, until the edges are golden and the centers are just set. The cookies will look slightly underdone in the middle.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Chill the dough: This step prevents spreading and develops a deeper, caramel-like flavor. If you’re in a hurry, 30 minutes is the minimum, but 1 hour is best.
- Use room-temperature eggs: Cold eggs can seize the butter mixture, making the dough lumpy. Let them sit out for 30 minutes before baking.
- Measure flour correctly: Spoon flour into your measuring cup and level it off with a knife. Scooping directly can pack in too much flour, resulting in dry cookies.
- Substitute chocolate: Feel free to swap semisweet chips for milk chocolate, dark chocolate, or even white chocolate and macadamia nuts.
Serving Suggestions
Serve these cookies warm with a glass of cold milk or a scoop of vanilla ice cream for an indulgent treat. They also make a great addition to dessert platters, lunchboxes, or as a sweet gift for friends and neighbors.
Variations
- Nutty Crunch: Add 1 cup (120 g) of chopped walnuts or pecans along with the chocolate chips.
- Oatmeal Chocolate Chip: Replace 1 cup (125 g) of the all-purpose flour with 1 cup (80 g) of old-fashioned oats for a chewier texture.
- Double Chocolate: Reduce flour to 2 cups (250 g) and add 1/2 cup (45 g) of unsweetened cocoa powder for a rich chocolate base.
- Sea Salt Finish: Sprinkle a pinch of flaky sea salt on each cookie right after baking for a sweet-salty contrast.
Storage and Reheating
Store baked cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze the unbaked dough balls on a baking sheet until solid, then transfer to a zip-top bag and freeze for up to 3 months. Bake frozen dough directly from the freezer, adding 2-3 minutes to the baking time. To reheat baked cookies, place them in a 300°F (150°C) oven for 5 minutes, or microwave for 10-15 seconds until warm.
Frequently Asked Questions
Can I use salted butter instead of unsalted? Yes, but reduce the added salt to 1/4 teaspoon to avoid overly salty cookies.
Why did my cookies spread too much? This usually happens if the dough wasn’t chilled enough, the butter was too warm, or the baking sheet was hot. Make sure to chill the dough and use cool, ungreased sheets.
Can I make the dough ahead of time? Absolutely. The dough can be refrigerated for up to 3 days or frozen for up to 3 months. Just bring it to room temperature slightly before scooping if it’s too hard.
How do I know when the cookies are done? The edges should be golden brown, and the centers should look slightly soft and underdone. They will continue to set as they cool on the baking sheet.
Can I use a different type of chocolate? Yes, any chocolate chips or chunks work well. You can also mix in white chocolate, peanut butter chips, or butterscotch chips.
What if I don’t have cornstarch? You can omit it, but the cookies will be slightly less tender. Alternatively, replace it with an equal amount of all-purpose flour.
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