Nothing can beat a classic chocolate chip cookie. Served with a glass of milk or crumbled on top of a scoop of vanilla custard, chocolate chip cookies are my absolute favorite type of cookie. The gooey chocolate chips inside this soft cookie is heaven on earth. This recipe is so easy to make. You can bake up the whole batch or portion the dough out and freeze the pre-scooped dough. Then you have cookie dough for any time you’re craving a little sweet treat.
Ingredients:
- Unsalted butter, melted and cooled
- Brown sugar
- Granulated sugar
- Eggs, room temperature
- Vanilla extract
- All-purpose flour
- Cornstarch
- Baking soda
- Salt
- Semisweet chocolate chips
Let’s Bake:
Melt 1 cup of butter and allow the butter to cool at least 10 minutes. In the bowl of a stand mixer, combine the melted butter and sugars. Add one whole egg and one egg yolk. Next add the vanilla extract and mix on low until combined. In a medium-sized bowl, whisk together the flour, cornstarch, baking soda, and salt. With the mixer on low, slowly add the dry ingredients to the wet ingredients until all the ingredients are combined. Add in the chocolate chips and stir the chocolate chips in with a wooden spoon. Place the dough in the refrigerator to chill for 30 minutes. While the dough is chilling in the fridge, preheat the oven to 350°F and prepare cookie sheets by lining them with parchment paper.
Scoop the dough onto the parchment paper lined cookie sheets, placing the dough at least 2 inches apart. Bake the cookies for 11-12 minutes, or until edges are just browned. They may still seem soft in the middle, but that is ok, because they will continue to cook on the cookie sheets when you take them out of the oven. Gently press a few extra chocolate chips on the top of the cookies as soon as they come out of the oven and sprinkle a little kosher salt on top. Allow the cookies to cool completely on the cookie sheets. If you want to make a slightly larger cookie, you can use 2 scoops of cookie dough to make a larger cookie. Gently flatten the dough of these larger cookies with the bottom of a glass before baking. Bake these larger cookies for 14 minutes. I hope you enjoy ♥
Chocolate Chip Cookies
Ingredients:
1 cups (226g) unsalted butter, melted and
cooled
1 ¼ cup (250g) brown sugar
½ cup (100 g) sugar
1 large egg & 1 egg yolk, room temperature
1 ½ teaspoon vanilla extract
2 ¾ cup (350g) all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
¾ teaspoon salt
1 ¾ cup (300g) semisweet chocolate chips,
plus additional for tops
Directions:
- Melt 1 cup of butter and allow the butter to cool for at least 10 minutes.
- In the bowl of a stand mixer, combine the melted butter and sugars.
- Add egg and egg yolk. Add the vanilla extract and mix on low until combined.
- In a medium-sized bowl, whisk together the flour, cornstarch, baking soda, and salt.
- With the mixer on low, slowly add the dry ingredients to the wet ingredients until all the ingredients are combined.
- Add in the chocolate chips and stir the chocolate chips in with a wooden spoon.
- Place the dough in the refrigerator to chill for 30 minutes.
- Preheat the oven to 350°F and prepare cookie sheets by lining them with parchment paper.
- Scoop the dough onto the parchment paper lined cookie sheets, placing the dough at least 2 inches apart.
- Bake for 11-12 minutes, or until edges are just browned. They may still seem soft in the middle, but that is ok, because they will continue to cook on the cookie sheets when you take them out of the oven.
- Gently press a few extra chocolate chips on the top of the cookies as soon as they come out of the oven and sprinkle a little kosher salt on top.
- Allow the cookies to cool completely on the cookie sheets.
Notes.
- If you want to make a slightly larger cookie, you can use 2 scoops of cookie dough to make a larger cookie. Gently flatten the dough of these larger cookies with the bottom of a glass before baking. Bake these larger cookies for 14 minutes.
- If you don’t want to bake the whole batch of cookies, you can pre-portion the dough and freeze your cookie dough balls. I recommend portioning out the dough onto a baking sheet lined with parchment paper. Allow the dough to freeze before placing the dough into a freezer safe bag. Bake these frozen cookies straight from the freezer at 325°F for 13-15 minutes, or until edges are slightly browned.
Bakes by Bohrer 