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It’s what most people picture when they hear the word “cookie.” However, many people differ on what kind of chocolate chip cookie is the best. Some people like cookies that are thinner and crispier, while others want a more cake-like cookie. Others, however, want a chewy cookie with just a bit of “bite” to the edges. That is what this recipe for Chocolate Chip Cookies provides…a chewy cookie with edges that have a little snap to them.
Some people may struggle with consistently baking delicious cookies. Sometimes the cookies are perfect, but other people may end up with occasional batches where the cookies spread out too much or burn around the edges. To be consistent with your baked goods, one key thing to remember is to measure properly. When you are filling dry measuring cups, spoon the ingredients, especially flour, into the measuring cups, leveling the flour off with a knife. The only time that you should pack ingredients into a measuring cup is when you are measuring brown sugar.

Chocolate Chip Cookies Recipe
Equipment
- Large bowl
- Medium-Sized Bowl
- Wire whisk
- Wooden Spoon
- Cookie Scoop
- Large Baking Sheet
- Spatula
- Wire Rack
Ingredients
- 2¼ cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 2 teaspoons Cornstarch
- ½ teaspoon Salt
- ¾ cup Butter
- ¾ cup Packed Brown Sugar
- ½ cup Granulated Sugar
- 1 pc Large Egg
- 1 pc Egg Yolk
- 2 teaspoons Vanilla Extract
- 1¼ cups Semi-Sweet Chocolate Chips
Instructions
- In a large bowl, stir together the flour, baking soda, salt, and cornstarch. Set these dry ingredients aside.
- In a medium-sized bowl, microwave the butter to melt it. Allow the butter to cool to room temperature. Add the brown sugar with a wooden spoon, stirring to dissolve. Stir in the white sugar. Add the egg and egg yolk along with the vanilla, whisking to combine.
- Pour the butter-egg-and-sugar mixture into the bowl holding the flour mixture. Stir again with a wooden spoon. The resulting mixture will be soft and thick. Stir in the chocolate chips, stirring to combine.
- Put a lid on the bowl or cover it with plastic wrap. Put the bowl of dough into the refrigerator and chill it for two or three hours. Don’t skip this step or the baked cookies will spread too much! The chilling helps the butter firm up.
- Preheat the oven to 325 degrees.
- Use a cookie scoop or a tablespoon to scoop out walnut sized globs of dough and use your hands to roll the dough into balls. The dough may be a bit crumbly but just do your best.
- Place the cookie dough balls onto a large baking sheet, at least 2 or 3 inches from one another.
- Bake the cookies for 10 to 13 minutes before you remove the pans from the oven. Do not worry if the cookies look a bit too sticky and under baked. They will firm up as they cool. Let the cookies cool on the baking sheet for about ten minutes. Scrape the cookies off the pan with a spatula to a wire rack to cool completely.
- Store cookies in an airtight container for up to a week.
Notes
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Related to: Scrumptious Chocolate Dessert Recipes