The Chocolate Chip Cookie.
Is there really anything better? Chocolate chip cookies are hands down one of my favorite things in the world. A warm, soft, chewy cookie with a rich, buttery base loaded with gooey chocolate chips. I consider a good chocolate chip cookie one of life’s simplest pleasures. And chocolate chip cookie dough? Don’t even get me started. I don’t know which is worse; my lack of self control around cookies or the bad habit of endlessly shoving chocolate chip cookie dough in my mouth before it even makes it to the oven. Thank goodness for edible cookie dough recipes because I know how risky cookie dough can be 😉
This is my chocolate chip cookie recipe. Soft, chewy, buttery, lots of chocolate chips…everything I love in a chocolate chip cookie. How many times do you think I can type chocolate chip cookie in the post? Haha
Creating this recipe has been a labor of love for me. No doubt I had to have my own chocolate chip cookie recipe but there was plenty of trial and error in the process. Sure, there are hundreds, thousands of cookie recipes available but I really wanted to have my very own. My very first post on this blog was chocolate chip cookies. You can see it here. Horrible photography, not so great content but it was my very first post and I was so proud of that recipe. Even back then before I wrote my first post I went through several batches of cookies. Some lacked flavor, others fell flat, some didn’t bake at all in the middle! Aaaahhhh!!!
So why another chocolate chip cookie recipe? Although I made my last recipe plenty of times I recently went to revisit that recipe to find disappointment. While these cookies were full of flavor, they fell flat and weren’t baking right. When it comes to cookies I love soft, thick, puffy cookies. Cookies with substance, no flat discs with chips sitting on top of them please. So there I was, back to the drawing board. I want my recipes that I send out into the world to be everything I build them up to be. I want them to be full of flavor and have great texture. And I want them to work time and time again.
So, here is my revised chocolate chip cookie (I’ve officially typed chocolate chip cookies 12 times) recipe and all the tips, tricks, and everything else I’ve learned that can hopefully be of help to someone else whenever they find themselves in the same baking dilemma.
Butter: Unsalted and room temperature. This has seemed to work best from my experience with cookies. Unsalted butter is good because you can control the amount of salt in your recipe, which is important, especially in baking. As for the room temperature, this is preferred because if it’s fresh of out the fridge cold, it’s be hard to mix and incorporate into the dough. If it’s melted it could cause for more spreading when baked. I have had the best results when I take the butter out of the refrigerator, set a timer for 45 minutes, and when the timer goes off, I can start making my cookie dough because the butter is a cool room temperature.
Eggs: Since this recipe calls for 12 tablespoons (1 ½ sticks) of butter, only 1 large egg is necessary. Butter and eggs act as both fat and moisture in recipes and we definitely got the majority of that from the amount of butter we’re using. But eggs can also add thickness to baked goods, which we definitely want. Make sure your eggs are also room temperature. This can be easily and quickly achieved by dropping the egg in a small cup of lukewarm water for about 5 minutes. Having the egg at room temperature also helps to get the egg thoroughly mixed into the dough.
Unexpired Ingredients: I know, this seems obvious, but it’s still a note worthy aspect of baking. Make sure anytime your using baking soda, baking powder, even sugars and flour…make sure your ingredients aren’t so old that they’ve lost their effectiveness. I’ve done it. I can’t count how many times I’ve used baking soda that’s been sitting in the fridge only to realize it wasn’t doing it’s job anymore. Although many baking ingredients have a longer shelf life, make sure your ingredients are fresh.
To chill or not to chill: When it comes to cookie dough, I’ve had the best results by chilling the cookie dough in the freezer. My method; once I’ve made the cookie dough I scoop the cookie dough into balls (and add a few chocolate chips to the top of them), put them on a plate and put them in the freezer for at least 2 hours or over night. I’ve tried both freezing the cookie dough and just chilling it in the refrigerator and I’ve had the best results with the freezer. I’ve also baked it straight from the mixing bowl, which usually resulted in flatter cookies.
Hopefully all of this rambling and mumbo jumbo about what makes a great chocolate chip cookie is able to help you with your baking adventures. Whether you bake and enjoy the recipe I’ve included or use this information to create your own delicious, perfect cookie; I hope you enjoyed this post. Happy Baking!
Chocolate Chip Cookies
Soft and chewy chocolate chip cookies that have a melt in your mouth texture and are loaded with chocolate chips.
- Prep Time: 1 hr 10 mins
- Cook Time: 10 mins
- Total Time: 1 hr 2 mins
- Yield: 30
- 2 and 1/2 cups All Purpose Flour
- 2 teaspoons Cornstarch
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 12 tablespoons (1 and 1/2 sticks) unsalted butter – room temperature
- 1/2 cup Light Brown Sugar (packed)
- 1/2 cup Dark Brown Sugar (packed)
- 1/2 cup (granulated) Sugar
- 1 Large Egg (room temperature)
- 2 teaspoons Pure Vanilla Extract
- 1 and 1/2 cup Semi Sweet Chocolate Chips (plus more to add on top if you want)
- In a bowl combine flour, cornstarch, baking soda, and salt. Whisk or mix the ingredients together for about 10 to 15 seconds just to get the dry ingredients combined. Set bowl aside.
- In a large mixing bowl combine butter and all three sugars. Cream butter and sugar together using an electric mixer on medium speed until thoroughly combined. Add in egg and vanilla extract, continue mixing until combined. Slowly add in dry ingredients, mixing until cookie dough is combined. Fold in chocolate chips.
- Scoop 1.5 tablespoons of cookie dough into balls and place on a plate. Add a few extra chocolate chips to the top of each ball if desired. Cover with plastic wrap and freezer in the freezer for at least 2 hours or up to overnight.
- When ready to bake cookies preheat your oven to 350 degrees. Line a baking sheet with parchment paper and place cookie dough on baking sheet about an inch apart. Bake for 10 minutes. Cookies will appear under baked at 10 minutes but they will set as they cool. Do not bake longer than 10 minutes.
- Allow cookies to cool for 5 minutes before transferring them to a cooling rack. Cookies are ready to serve after 10 minutes of cooling.
- *When you first take frozen cookie dough out of the freezer you may want it to thaw slightly for one or 2 minutes before placing them on the baking sheet.
- *2 hours of total time indicated above includes time for freezing the cookie dough.