Chocolate Chip Cookies

Course Cookies, Dessert

Cuisine American, Southern

Keyword chocolate-chip-cookies, southern-chocolate-chip-cookie-recipe

Prep Time 15

Cook Time 12

Dough Chill Time 2

Total Time 2 27

Servings cookies

Calories 272kcal

In a medium bowl use a whisk to sift together flour, cornstarch, baking soda and salt.
In a large bowl using an electric mixer fitted with the paddle attachment, cream together butter, granulated sugar, brown sugar with vanilla extract. 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 flour mixture until fully combined. After all is added beat for 30 seconds.
Use a large rubber spatula to stir in the chocolate chips by hand until evenly distributed. Place into an airtight container and chill for 1 hour.
Bake: Preheat oven to 350°F. Line 2 baking pans with parchment paper.
Use a medium ice cream scoop (1 1/2 tablespoons) or cookie scoop to divide the dough. Place at least 2-inches apart on pan. Press additional chocolate chips into dough mounds. (from extra 1/2 cup chips).
Bake for 12-14 minutes or until lightly golden brown. Cool on pan for 2 minutes then remove to wire rack to cool completely.
Store at room temperature in an airtight container for up to 4 days.

Know How Your Oven Bakes - 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.

Chilling the Dough - 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.

Chocolate Chips - You can use milk chocolate chips, dark chocolate chips, or white chocolate chips. You could also use a variety of different flavors or add peanut butter chips.

Nuts - You can also add 1 cup of chopped nuts or M&M candies to the cookie dough in addition to the chocolate chips.

Make Them Any Size - Using a 1 1/2 Tablespoon ice cream scoop will yield 24 cookies. If you make the cookies smaller or larger, the yield will vary, of course.

Adjust the Baking Time According to Size - When baking cookies, should you choose to make them smaller or large, the baking time will need to be adjusted.