Perfect Chocolate Chip Cookies
If you love a chocolate chip cookies that are soft on the outside, and chewy on the inside, this recipe is for you!
Servings 3 dozen
Equipment
- Baking Sheet
- Parchment paper recommended
- cookie scoop
Ingredients
- 1 cup unsalted butter melted and cooled at least 10 minutes 226g
- 1 ¼ cup brown sugar tightly packed 250g
- ½ cup sugar 100g
- 1 large egg + 1 yolks room temperature preferred*
- 1 ½ teaspoon vanilla extract
- 2 ¾ cups all-purpose flour 350g
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 ¾ cup semisweet chocolate chips plus additional for tops, optional (300g + additional)
Instructions
- Combine melted butter and sugars in a large bowl. Stir well.
- Add egg and egg yolk, and mix well. Stir in vanilla extract. Set aside.
- In a medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.
- Gradually add flour mixture to wet ingredients. Stir well so that all the flour is absorbed. Add the chocolate chips.
- Place dough in refrigerator and chill for 30 minutes.
- Preheat oven to 350°F (177°C) and prepare cookie sheets by lining with parchment paper.
- Scoop dough by rounded 1 ½ tablespoon onto prepared cookie sheets, placing at least 2" apart.
- Bake for 11 minutes. The cookies may still seem slightly soft in the centers and that's okay. The cookies will cook completely on the cookie sheets. Don't over-bake or your cookies will be too hard.
- If desired, gently press additional chocolate chips into the tops of the warm cookies.
- Allow to cool completely on cookie sheets.
Notes
Recipe source: Spend with Pennies blog
NOTES: Adding sea salt on top of each hot and freshly baked cookies adds a sweet and salty layer.
Set aside a small amount of chocolate chips. As soon as the cookies come out of the oven, gently press extra chocolate chips on top. This gives each cookie a professional look.