I’m pleased to introduce you to your new favorite chocolate chip cookie recipe! These chocolate chip cookies have been carefully crafted to be perfectly soft, perfectly chewy, and just all around perfectly delectable. You’ll never need another cookie recipe again!
Perfect Chocolate Chip Cookies
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But one thing I haven’t shared yet is a classic chocolate chip cookie. I’ve spent the past few weeks working on developing an ultimate guide to chocolate chip cookies, and while the guide is still in the works, this recipe is the product of lots of research and taste-testing, and I’m extremely excited to share it with you today.
Before we begin, let’s go over some of the details of the recipe that make these cookies ultimate.
Melted butter: This will make your cookies chewier (and gives them a much better flavor, in my opinion, as the melted butter infuses into every molecule of the cookie!). Make sure you let it cool as directed after melting, otherwise it’ll melt your sugar and your dough will be too runny to use. We’ll also have to chill the dough for 30 minutes to keep the cookies from spreading too much — a small price to pay for perfect chocolate chip cookies!
Room temperature eggs: If you use cold eggs it can shock the butter you just melted and cause some of it to re-solidify. This also keeps your ingredients from mixing as well as they should.
Brown sugar: Brown sugar is made with molasses and has more moisture than white sugar. Because of this, brown sugar lends itself to softer, chewier cookies, and so we use a higher ratio of brown to white here for perfectly textured cookies.
Cornstarch: Nearly all of my cookie recipes call for cornstarch (cornflour if you’re in the UK). That’s because it’s a small addition that makes cookies extra chewy and soft. It also helps give the cookies a little lift that we lose by melting the butter.
One more thing before we get to the recipe — measurements. Using cups and teaspoons is great and convenient, but it’s extremely easy to over or under-measure some of your ingredients, particularly the flour. If your cookies come out too flat, it’s likely the flour was under-measured. Too thick, there’s too much flour.
The best way to measure your flour for this recipe is to gently spoon it into your measuring cup (don’t use your measuring cup to scoop up the flour — that packs it in and can cause you to overmeasure) and then use a straight edge (like the back of a knife) to level off the excess.
So those are my tips for soft, chewy, perfect chocolate chip cookies.
I hope you love them!!
- 1 cup unsalted butter, melted and cooled at least 10 minutes (226g)
- 1 ¼ cup brown sugar tightly packed (250g)
- ½ cup sugar (100g)
- 1 large egg + 1 yolks (room temperature preferred)*
- 1 ½ teaspoon vanilla extract
- 2 ¾ cups all-purpose flour (350g)
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1¾ cup semisweet chocolate chips (plus additional for tops, optional) (300g + additional)
- Combine melted butter and sugars in a large bowl. Stir very well.
- Add egg and egg yolk, stir well.
- Stir in vanilla extract. Set aside.
- In a medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.
- Gradually add flour mixture to wet ingredients -- stir well so that all the flour is absorbed.
- Stir in chocolate chips.
- Place dough in refrigerator and chill for 30 minutes.
- Preheat oven to 350F (177C) and prepare cookie sheets by lining with parchment paper.
- Scoop dough by rounded 1½ Tablespoon onto prepared cookie sheets, placing at least 2" apart.
- Bake on 350F (177C) for 11 minutes -- cookies may still seem slightly soft in the centers, that is OK, they will cook completely on the cookie sheets. Don't over-bake or your cookies will be too hard.
- If desired, gently press additional chocolate chips into the tops of the warm cookies.
- Allow to cool completely on cookie sheets.
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