The Best Chocolate Chip Cookie Recipe

4.93 from 14 ratings

The Best Chocolate Chip Cookie Recipe

from kristineskitchenblog.com

If I could choose only one dessert to eat for the rest of my life, it would be these chocolate chip cookies. They're soft, chewy and filled with sweet chocolate chips. Chilling the cookie dough is optional - I usually bake one pan right away (because I just can't wait!) and then chill the rest of the dough for about an hour before baking.

Prep Time15

Cook Time9

Total Time24

Servings: cookies

Calories: 145kcal

Author: Kristine Rosenblatt

Ingredients

2 cups all-purpose flour*
2 teaspoons cornstarch
1 teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter softened but still slightly cool
¾ cup packed light brown sugar
¼ cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 ¼ cups semi-sweet or bittersweet chocolate chips plus a few extras for pressing into the tops of the cookies, if desired

Instructions

In a medium bowl whisk together flour, cornstarch, baking soda, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, brown sugar and granulated sugar until fluffy and lighter in color. Add the egg and vanilla and mix on medium-low speed until combined, scraping down the sides of the bowl as needed.
With the mixer on low speed, mix in the dry ingredients until just combined. Stir in chocolate chips.
Cookies may be baked right away, or if you have time, chill the dough for at least 30 minutes and up to 48 hours.
When you are ready to bake the cookies, preheat oven to 350° F.
Using a cookie scoop or spoon, scoop rounded tablespoons of dough, roll into balls and place on parchment paper-lined baking sheets. Press a few extra chocolate chips into the top of each cookie, if desired.
Bake for 8-10 minutes, until barely golden brown around the edges. The centers won't look quite set. Be careful not to over-bake. For the softest cookies you want to slightly under-bake.
Let cookies cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely.

Video

Notes

Use the spoon and level method to measure the flour to avoid packing too much flour into the measuring cup. First, fluff the flour in the container with a spoon or whisk. Then gently spoon it into your measuring cup and level it off.
I like to store my cookies in the freezer after baking them. Once cool, store them in an airtight container in the freezer for up to 3 months. When you're ready to enjoy a cookie, let it thaw at room temperature for a few minutes and then enjoy!

Nutrition

Nutrition information is only an estimate.