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Chocolate Chip Cookies

These irresistible chocolate chip cookies are perfectly crispy on the edges and soft in the middle, delivering a nostalgic treat in every bite.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2.25 cups 2 and 1/4 cups of all-purpose flour, spooned and leveled
  • 1 teaspoon 1 teaspoon of baking soda
  • 1.5 teaspoons 1 and 1/2 teaspoons of cornstarch
  • 0.5 teaspoon 1/2 teaspoon of salt
Wet Ingredients
  • 0.75 cups 3/4 cup of unsalted butter, melted and cooled for 5 minutes
  • 0.75 cups 3/4 cup of packed light or dark brown sugar
  • 0.5 cups 1/2 cup of granulated sugar
  • 1 large egg 1 large egg plus 1 egg yolk, both at room temperature
  • 2 teaspoons 2 teaspoons of pure vanilla extract
Chocolate Chips
  • 1.25 cups 1 and 1/4 cups of semi-sweet chocolate chips or chocolate chunks

Method
 

Preparation
  1. Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper.
  2. In a medium-sized bowl, combine flour, baking soda, cornstarch, and salt. Whisk to mix evenly.
  3. In a separate large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth. Add the egg, egg yolk, and vanilla extract, whisking again until combined.
Mixing and Baking
  1. Gradually add the dry mixture into the wet ingredients, folding until cohesive. Don’t overmix!
  2. Gently fold in the semi-sweet chocolate chips or chunks.
  3. Scoop portions of dough using a cookie scoop or tablespoon on the prepared baking sheet, spaced about 2 inches apart.
  4. Bake for 10-12 minutes until the edges are golden and the centers look slightly undone.
  5. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For thicker cookies, chill the dough for 30 minutes before baking. For a richer flavor, try toasting the butter until it’s brown before mixing.