Chocolate Chip Cookies are a classic indulgence that never grows old. Appealing to kids of all ages, these beauties are loaded with chocolate chips and a special ingredient that results in a cookie with crispy edges and soft, chewy centers. Serve them warm with a tall glass of milk for the ultimate gooey cookie treat.
Easy Chocolate Chip Cookies Recipe
Cookies appeal to kids of all ages. I for one, have certainly never outgrown my love of cookies and as a Mom, it has been my sheer delight to make cookies for my boys. You likely have all of the ingredients on hand that you’ll need to make these cookies in your pantry. You can also make the dough and freeze it for future desserts. In my mind, butter, flour and sugar should never intimidate anyone and baking from scratch really shows the love.
How to Make the Best Chocolate Chip Cookies Recipe
- Ingredients you’ll need to make homemade Chocolate Chip Cookies: All purpose flour, butter, semi sweet chocolate chips, cornstarch, baking soda, salt, vanilla extract, large eggs, granulated sugar and light brown sugar.
- Kitchen tools you’ll need: A stand mixer or a hand mixer, measuring cups and spoons, cookie scoop or ice cream scoop, cookie spatula, cooling rack and baking pans.
- You’ve heard this before, but it bears repeating. Ovens do vary in temperature and it’s important you know how your oven performs for the best results. You may need to increase or decrease the baking time based on your oven. Don’t overbake, or they’ll be hard.
- Do you really have to chill the dough? Yes, you do. To make these cookies the butter has to be softened to allow it to cream fully with the sugar. When the dough is chilled, the butter will firm in the raw dough preventing the cookies from spreading too thin while baking.
- Pro-tip: Set aside an additional 1/2 cup of chocolate chips to press into the cookie dough mounds before baking. You can also gently press extra chocolate chips into the tops immediately after removing from the oven, if desired. The heat from the cookie dough will cause the chips to melt slightly and adhere to the surface.
- You may also add 1 cup of chopped nuts or M & M candies to the cookie dough in addition to the chocolate chips.
- Using a 2 ounce (1 1/2 Tablespoon) ice cream scoop will yield 24 cookies. If you make the cookies smaller or larger, the yield will vary.
- When baking cookies, should you choose to make them smaller or large, the baking time will need to be adjusted.
- This cookie dough will keep for one week in the refrigerator and up to 2 months frozen.
Why Add Cornstarch to the Chocolate Chip Cookie Dough?
First of all, these cookies have the best flavor because they’re made with all butter. Some chocolate chip cookie recipes call for shortening for the chewy texture it lends to the end product. I’m not opposed to that method at all but, a small amount of cornstarch does the exact same thing to these cookies. Cornstarch combined with the dry ingredients results in a more chewy texture. That said, don’t be tempted to overbake these cookies or they’ll be hard.
More Cookie Recipes to Make
- Peanut Butter Cookies never last long in the cookie jar.
- Carrot Cake Pudding Cookies are iced with cream cheese frosting.
- These jumbo Cowboy Cookies are the epitome of go big or go home!
- White Chocolate Cherry Pudding Cookies are irresistible.
- Snickerdoodle Cookies are another cookie that everyone seems to love.
- Oatmeal Raisin Cookies, we never tire of the classic flavor combinations.
- Blueberry Cookies from My Incredible Recipes.
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Helpful Kitchen Items:
Chocolate Chip Cookies
- 3 cups all purpose flour
- 2 tsp corn starch
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup salted or unsalted butter softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 tsp pure vanilla extract
- 2 large eggs
- 3 cups semi-sweet or milk chocolate chips, plus 1/2 cup divided
- Sift together flour, cornstarch, baking soda and salt.
- In a medium-size mixing bowl using an electric mixer, cream together butter, granulated and brown sugar with vanilla. Beat on medium-high speed until light beige in color, around 2 minutes.
- Add eggs, one at a time beating well after each addition. Stop and scrape the side of bowl, periodically.
- Lower the speed of the mixer and gradually add sifted dry ingredients until fully combined. After all is added beat for 30-60 seconds.
- Mix in chocolate chips by hand. Place into an airtight container and chill for 2 hours or overnight.
- To bake: Preheat oven to 350°F. Line 2 baking pans with parchment paper.
- Use a 2 oz ice cream or cookie scoop to divide the dough. Place at least 2 inches apart on pan. Press additional chocolate chips from extra 1/2 cup chips, into dough mounds.
- Bake for 12-14 minutes or until lightly golden. Cool on pan for 5 minutes then remove to cooling rack to cool completely.
- Store at room temperature in an airtight container.