Servings: 24 cookies
Time: 1 hour
I've been asked for my chocolate chip cookie recipe about a thousand times, and I've never given it away until now!
This is my most tried and true recipe. These cookies not only look photo-worthy, but they make your whole house smell like warm, buttery, chocolatey goodness - and they taste that way, too. Each cookie has the perfect chewy bite with tons of extra chocolate chips, just because.
So what's the secret? Well, there's the salted butter. Then there's a little smidge of cornstarch, and of course my cute chocolate chip toppers. You could say there were a lot of secrets in this recipe, and now you have the key!
But just in case you are looking for an extra couple of tips that will help you bake the perfect cookie, remember these few baking rules:
Let your eggs & butter sit out to reach room temperature. A stick of butter needs 30-45 minutes, (although it can also be left out on the counter in general). An egg also needs about 30 minutes, (and should be refrigerated again if not used within 1 hour).
Always mix your dry ingredients first. This allows the tiny little particles to be mixed evenly throughout the dough later when you mix it into the wet ingredients.
If for any reason your dough becomes warm from sitting out too long, do not bake the cookies! Refrigerate the dough and then let warm up slightly before baking again. If your dough is too warm, it will heat & spread too quickly in the oven causing one giant cookie glob to bake unevenly.
Use cookie sheets with parchment for perfect poufing in the oven, cooling, & removal.
Let your cookie sheets cool before you clean them, or else they will warp into hideous, bent eye sores hiding in your cabinets!
Allow your cookies to cool properly. After you take them out of the oven, don't forget that they're still partially baking from the heat they've captured internally. Let the cookie sheet cool on a trivet for 2-3 minutes, and then transfer the cookies by pulling the parchment onto a cooling rack for another 8-10minutes minimum. (This is super important, otherwise your cookies could continue to bake, flatten, and seemingly grow!)
2 cups + 1 teaspoon All Purpose Flour
2 teaspoons Cornstarch
1 teaspoon Baking Soda
1/4 teaspoon Salt
3/4 cup Salted Butter, room temperature
3/4 cup Brown Sugar
1/4 cup Granulated White Sugar
1 Large Egg, room temperature
2 teaspoons Vanilla Extract
1 - 11.5 ounce bag Milk Chocolate Chips*
*I personally recommend using Nestle Toll House, as I believe they melt the best.
Preheat the oven to 350 degrees F. Line 2 large cookie sheets with parchment paper. In a large bowl, mix the dry ingredients (2 cups flour, 2 teaspoons cornstarch, 1 teaspoon baking soda and 1/4 teaspoon salt) with a fork or whisk. Set aside.
Cream butter and sugars in a mixer bowl with the paddle attachment until fluffy and light in color. Add in egg and vanilla extract. Mix in until fully incorporated for 2 minutes.
Measure out just under a 1/2 cup of chocolate chips and reserve to the side. In a small bowl, use 1 teaspoon additional flour and toss with the remaining bag of chocolate chips, (about 1 1/2 cups). This allows the chips to nestle themselves into the dough, rather than sink to the bottom of the cookie when it's baking.
Gradually add the dry ingredients into the wet ingredients in thirds, allowing the ingredients to fully incorporate before adding the next third. Scrape the sides and bottom of the bowl with a spatula to ensure all ingredients are mixed in. Fold the flour-coated chocolate chips into the dough with a spatula to mix throughout.
Drop tablespoon-sized dough balls onto the pan, allowing 1 1/2-2 inches space between each ball. Bake for 12-14 minutes, or until barely golden brown on the edges.
Take out and let the pan cool on a trivet for 2-3 minutes. Then, transfer the cookies on top of the parchment paper to a cooling rack for an additional 8-10 minutes. As soon as the cookies are transferred to the cooling rack, take the reserved chocolate chips and top each cookie with 3-4 chips, gently pressing them into the warm tops so they melt ever-so-slightly.
Store in an airtight container for up to 5 days - but they probably won’t last that long!