Mom's Best Chocolate Chip Cookies
My best chocolate chip cookie recipe is simple, with no hard-to-find ingredients or complicated instructions. Chocolate chip cookies should be simple, yet decadent...
Servings: 48
Calories: 126kcal
Ingredients
- 1 cup salted butter, softened
- ½ cup granulated sugar
- 1 cup light brown sugar, packed
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 3 cups all purpose flour, sifted
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cornstarch
- 2 cups chocolate chips
Instructions
- Preheat oven to 350°F.
- Using a stand mixer or a handheld electric mixer, cream butter and both sugars together for about 2 minutes.1 cup salted butter, softened, ½ cup granulated sugar, 1 cup light brown sugar, packed
- Next, add egg, egg yolk, and vanilla, and beat again until smooth.1 large egg + 1 egg yolk, 2 teaspoons vanilla extract
- In a separate bowl, mix all dry ingredients together. With mixer turning at a slow speed, slowly add dry ingredients to wet.3 cups all purpose flour, sifted, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon cornstarch
- When everything is mixed together, add chocolate chips and mix one final time.2 cups chocolate chips
- Roll dough into small balls and place on baking sheet lined with a silicone baking mat or parchment paper.
- Bake for 12 minutes or until cookies are light golden brown.
- If you want to take your cookies to another level of decadent, after removing from the oven, lightly sprinkle with a little coarse sea salt. Let cool and enjoy!
Notes
- Cornstarch: Adding just a little bit of cornstarch to your cookie recipe helps keep them soft and chewy.
- Softened butter: Make sure your butter is softened to about room temperature. If you've melted the butter and it's hot, let it cool first. Hot butter may result in your cookies being flat.
- Flour sifter: A flour sifter will remove any lumps in your flour, resulting in a smoother cookie.
- Cookie dough balls: Roll cookie dough into small balls on the baking sheet. In my personal opinion, they'll be thicker this way and won't ooze out into a flat cookie.
- Silicone mat or parchment paper: Use a silicone baking mat on your baking sheet (if you don't have one, use parchment paper). I've been using silicone baking mats for years and my cookies have never burned on the bottom again!
- When the cookies are done baking: Remove cookies from the oven when they just start to show a hint of browning. Overbaking is the surest way to get hard, crumbly cookies.
- Rotate baking sheets: When possible, use two or more baking sheets. This way, you can rotate through your baking sheets and let them cool off between batches. If you place cookie dough on a warm baking sheet, they'll start "melting and spreading" too soon.
- Chewy cookies: For thinner but even chewier cookies, decrease the flour to 2-½ cups.
- Suggestion: If you enjoy these, you're gonna love our Biscoff butter cookies!
Nutrition
Calories: 126kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Sodium: 103mg | Potassium: 37mg | Fiber: 0.2g | Sugar: 11g | Vitamin A: 118IU | Calcium: 12mg