Chocolate Chip Cookies Recipe
Chocolate chip cookies are a timeless treat beloved by many. Their warm, gooey centers paired with the crispy edges make them an irresistible delight. This recipe stands out due to its precise balance of ingredients, ensuring each bite is filled with rich chocolate and a perfect texture. Whether you’re a baking novice or an experienced cook, these cookies will become a staple in your kitchen.
Ingredients and Measurements
The success of any recipe lies in the accuracy of its ingredients and their measurements. This recipe requires 1 and 1/4 cups (225g) semi-sweet chocolate chips or chocolate chunks, 1/2 teaspoon of salt, 2 and 1/4 cups (280g) of all-purpose flour (spooned and leveled), 3/4 cup (170g) of unsalted butter melted and cooled for 5 minutes, 3/4 cup (150g) of packed light or dark brown sugar, 1 teaspoon of baking soda, 1/2 cup (100g) of granulated sugar, 1 and 1/2 teaspoons of cornstarch, 1 large egg plus 1 egg yolk at room temperature, and 2 teaspoons of pure vanilla extract.
Each ingredient plays a crucial role in the texture and flavor of the cookies. The combination of brown and granulated sugars provides a perfect blend of sweetness and chewiness. Melting and cooling the butter before mixing ensures a smoother dough, while cornstarch adds a tender crumb to the cookies.
Step-by-Step Instructions
Start by sifting together the flour, baking soda, cornstarch, and salt in a large bowl. This step ensures even distribution of the leavening agents and salt, resulting in a uniform texture throughout the dough.
Next, in a medium-sized bowl, blend the melted butter with both the brown and granulated sugars until smooth and free of lumps. Incorporate the egg and egg yolk, mixing thoroughly to combine. Follow this by adding the vanilla extract. The mixture will be thin, but this is normal and essential for the dough’s consistency.
Gradually add the wet mixture to the dry ingredients using a large spoon or rubber spatula. The dough will be thick, soft, and slightly greasy due to the melted butter. Gently fold in the chocolate chips, ensuring they are evenly distributed despite the butter’s effect on their adherence.
Cover the bowl tightly and refrigerate the dough for at least 2–3 hours, or up to 3 days. Chilling the dough is crucial as it prevents excessive spreading during baking and enhances the flavors.
When ready to bake, let the dough soften at room temperature for about 10 minutes. Preheat your oven to 325°F (163°C) and prepare large baking sheets with parchment paper or silicone baking mats.
Using a cookie scoop or Tablespoon, portion out the dough. For extra-large cookies, use approximately 3 scant Tablespoons per cookie, and for medium/large cookies, use about 2 heaping Tablespoons. Roll the dough into balls, ensuring they are taller than they are wide, resembling cylinders. This shape helps the cookies bake thicker. Place 8–9 dough balls on each prepared baking sheet.
Bake the cookies for 12–13 minutes, or until the edges start to turn lightly golden. The centers will appear very soft but will firm up as they cool. Allow the cookies to cool on the baking sheet for 10 minutes. During this time, you can press a few additional chocolate chips into the tops for a more appealing look. After 10 minutes, transfer the cookies to a wire rack to cool completely.
Recipe Tips
- Ensuring the Perfect Consistency: Use a kitchen scale to measure ingredients accurately.
- Tips for Mixing and Blending: Mix butter and sugars until completely smooth for the best texture.
- Chilling Time Recommendations: Overnight chilling yields the best results for minimal spreading.
- Shaping the Cookies for Best Results: Shape dough into taller balls for thicker cookies.
- Baking Time Adjustments for Different Sizes: Adjust baking time based on cookie size, adding a minute or two for larger cookies.
- Storage Tips to Keep Cookies Fresh: Store in an airtight container at room temperature for up to a week.
What to Serve with This Recipe
These cookies pair perfectly with a glass of cold milk or a warm cup of coffee. For an indulgent treat, serve them with a scoop of vanilla ice cream. They also make a delightful addition to dessert platters at parties and gatherings, complementing other sweet treats.
Variations and Add-Ins
- Adding Nuts and Dried Fruits: Incorporate chopped nuts or dried fruits for added texture and flavor.
- Using Different Types of Chocolate: Experiment with milk, dark, or white chocolate chips.
- Flavor Enhancements: Add a pinch of cinnamon or a splash of almond extract for a unique twist.
- Adjusting for Dietary Preferences: Substitute butter with coconut oil or use gluten-free flour as needed.
Frequently Asked Questions
- Can I Freeze the Cookie Dough? Yes, freeze in portioned balls for easy baking later.
- How Do I Prevent My Cookies from Spreading Too Much? Ensure dough is well-chilled before baking.
- What Can I Use Instead of Cornstarch? Arrowroot powder or tapioca starch are good substitutes.
- How Do I Achieve a Chewy vs. Crispy Texture? Adjust baking time and sugar ratios for desired texture.
- Can I Double the Recipe? Yes, but mix in two batches to ensure even blending.
This chocolate chip cookie recipe encapsulates the perfect blend of flavors and textures, making it a must-try for any baking enthusiast. With its straightforward steps and versatile variations, it’s a delightful addition to any recipe collection. Try it out, and don’t forget to share your delicious results with friends and family!
Ingredients
- 1 and 1/4 cups (225g) semi-sweet chocolate chips or chocolate chunks
- 1/2 teaspoon salt
- 2 and 1/4 cups (280g) all-purpose flour (spooned & leveled)
- 3/4 cup (170g) unsalted butter, melted & cooled for 5 minutes
- 3/4 cup (150g) packed light or dark brown sugar
- 1 teaspoon baking soda
- 1/2 cup (100g) granulated sugar
- 1 and 1/2 teaspoons cornstarch
- 1 large egg + 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
Instructions
- Begin by sifting the flour, baking soda, cornstarch, and salt together in a large mixing bowl. Set this mixture aside.
- In a separate, medium-sized bowl, blend the melted butter, brown sugar, and granulated sugar until the mixture is smooth and free of lumps. Add in the egg and egg yolk, mixing thoroughly, followed by the vanilla extract. The resulting mixture should be thin in consistency. Gradually combine this wet mixture with the dry ingredients using a large spoon or a rubber spatula. The dough will be thick, soft, and somewhat greasy in appearance. Gently fold in the chocolate chips. They might not adhere well due to the melted butter, but ensure they are evenly distributed.
- Cover the bowl tightly and refrigerate the dough for at least 2–3 hours, or up to 3 days. For best results and minimal spreading, chill the dough overnight.
- When ready to bake, remove the dough from the refrigerator and let it soften at room temperature for about 10 minutes.
- Preheat your oven to 325°F (163°C). Prepare large baking sheets by lining them with parchment paper or silicone baking mats.
- Use a cookie scoop or a Tablespoon measuring spoon to portion out the dough. For extra-large cookies, use approximately 3 scant Tablespoons (around 2 ounces or 60g) per cookie, and for medium/large cookies, use about 2 heaping Tablespoons (approximately 1.75 ounces or 50g). Roll the dough into balls, ensuring they are taller than they are wide, resembling cylinders. This shape helps the cookies bake up thicker. Place 8–9 dough balls on each prepared baking sheet.
- Bake the cookies for 12–13 minutes, or until the edges are just starting to turn lightly golden. (XL cookies might need closer to 14 minutes.) The centers will appear very soft but will firm up as they cool. Allow the cookies to cool on the baking sheet for 10 minutes. During this time, you can press a few additional chocolate chips into the tops of the warm cookies for a more appealing look, although this step is optional. After 10 minutes, transfer the cookies to a wire rack to cool completely.
- Store the cookies in an airtight container at room temperature, where they will stay fresh for up to one week.
Chocolate Chip Cookies Recipe
Ingredients
- 1 and 1/4 cups 225g semi-sweet chocolate chips or chocolate chunks
- 1/2 teaspoon salt
- 2 and 1/4 cups 280g all-purpose flour (spooned & leveled)
- 3/4 cup 170g unsalted butter, melted & cooled for 5 minutes
- 3/4 cup 150g packed light or dark brown sugar
- 1 teaspoon baking soda
- 1/2 cup 100g granulated sugar
- 1 and 1/2 teaspoons cornstarch
- 1 large egg + 1 egg yolk at room temperature
- 2 teaspoons pure vanilla extract
Instructions
- Begin by sifting the flour, baking soda, cornstarch, and salt together in a large mixing bowl. Set this mixture aside.
- In a separate, medium-sized bowl, blend the melted butter, brown sugar, and granulated sugar until the mixture is smooth and free of lumps. Add in the egg and egg yolk, mixing thoroughly, followed by the vanilla extract. The resulting mixture should be thin in consistency. Gradually combine this wet mixture with the dry ingredients using a large spoon or a rubber spatula. The dough will be thick, soft, and somewhat greasy in appearance. Gently fold in the chocolate chips. They might not adhere well due to the melted butter, but ensure they are evenly distributed.
- Cover the bowl tightly and refrigerate the dough for at least 2–3 hours, or up to 3 days. For best results and minimal spreading, chill the dough overnight.
- When ready to bake, remove the dough from the refrigerator and let it soften at room temperature for about 10 minutes.
- Preheat your oven to 325°F (163°C). Prepare large baking sheets by lining them with parchment paper or silicone baking mats.
- Use a cookie scoop or a Tablespoon measuring spoon to portion out the dough. For extra-large cookies, use approximately 3 scant Tablespoons (around 2 ounces or 60g) per cookie, and for medium/large cookies, use about 2 heaping Tablespoons (approximately 1.75 ounces or 50g). Roll the dough into balls, ensuring they are taller than they are wide, resembling cylinders. This shape helps the cookies bake up thicker. Place 8–9 dough balls on each prepared baking sheet.
- Bake the cookies for 12–13 minutes, or until the edges are just starting to turn lightly golden. (XL cookies might need closer to 14 minutes.) The centers will appear very soft but will firm up as they cool. Allow the cookies to cool on the baking sheet for 10 minutes. During this time, you can press a few additional chocolate chips into the tops of the warm cookies for a more appealing look, although this step is optional. After 10 minutes, transfer the cookies to a wire rack to cool completely.
- Store the cookies in an airtight container at room temperature, where they will stay fresh for up to one week.