Chocolate Chip Cookies
The cookie that started it all! I’ve been baking chocolate chip cookies for as long as I can remember. To my friends and family, they’re a staple of my baking repertoire. As my baking skills have increase, my recipe has continued to evolve as I search for the exact cookie profile I desire: soft, chewy, and filled with ooey gooey chocolate chips.
The recipe below was the result of much tinkering in the kitchen, after evaluating recipes from multiple sources: Nestle, Sally’s Baking Addiction and Alex & Andra’s Kitchen.
Notes about baking cookies:
Ensure your butter and eggs are at room temperature! Room temp ingredients are essential for proper mixing in cookies. Remove ingredients from fridge at least 1 hour before you plan to bake.
Don’t overmix your batter! When the dry ingredients are added, mix until just combined. This ensures a soft cookie.
Make sure to chill dough before baking, at minimum 1 hour. Chilling allows the cookie to set and helps to prevent spreading. Do not skip this step!
Soft & Chewy Chocolate Chip Cookies
Yields: 24-36
Ingredients:
1 1/3 cups unsalted butter, room temperature
1 1/2 cups packed (300 g) dark brown sugar
1 cup (200 g) granulated sugar
2 large eggs, room temperature
1 tbsp vanilla extract
3 1/4 cups (438 g) unbleached all-purpose flour
2 tbsp cornstarch
1.5 tsp table salt
1 tsp. baking soda
12 oz (340 g) semisweet chocolate chips
Cream butter and sugars together in the bowl of a stand mixer fitted with the paddle attachment, until light and fluffy.
Scrape the bowl and add the eggs, one at a time until combined. Add vanilla and beat until well blended, about another minute on medium-high speed.
In a separate bowl, whisk flour, cornstarch, salt and baking soda together. Slowly add to butter mixture and combine on low until just blended. The dough will be stiff.
Add the chocolate chips and stir till combined.
Using a 2 tbsp cookie scoop, portion the dough into balls on a parchment lined baking sheet. Chill the portioned balls for at least one hour but ideally at least 24 hours. Keep balls in the fridge for up to a week or freeze for months.
Preheat oven to 375°. Space dough balls onto a parchment-lined baking sheet. Bake for 11 minutes. Remove the cookies from the oven when they still look slightly raw—they will continue to bake on the sheet upon removal. Allow cookies to cool on the baking sheet for at least 5 minutes before transferring to a wire baking rack to cool completely.