Everyone loves chocolate chip cookies. I want to share my favorite chocolate chip cookie recipe with you. These cookies turn out perfect every time – soft, thick, and chewy with lots of chocolate chips in every bite. I spent ages testing different ingredients to get this recipe just right.
A few small changes make a big difference in how the cookies turn out. Using melted butter instead of softened butter makes them chewier. More brown sugar than white sugar keeps them soft. And a bit of cornstarch helps make them nice and thick. Even if you’ve never baked before, you can easily follow this chocolate chip cookies recipe.
Here’s how to make them: Mix the butter and sugars, then add eggs and vanilla. Next, stir in the flour and other dry stuff. Last, add tons of chocolate chips. Let the dough chill in the fridge for a bit before baking. When they come out of the oven, you’ll have the best chocolate chip cookies ever. Give this simple recipe a try – I bet you’ll love it!
Ingredients You’ll Need
To make these chocolate chip cookies, you’ll need stuff most people have for baking. You use flour, baking soda, salt, butter, sugar, brown sugar, eggs, vanilla, and chocolate chips. The secret is in how much of each thing you use. That’s what makes this chocolate chip cookie recipe so good. It’s not just about having the right ingredients, but using them the right way.
Some ingredients are extra important for making the cookies chewy, soft, and thick. You melt the butter instead of using it cold. Also, you put in more brown sugar than white sugar. Adding cornstarch helps too. And you use one whole egg plus just the yellow part of another egg. Each of these things does something special to make the cookies turn out great.
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- 2 and 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 3/4 cup butter, melted and cooled a little
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 1 large egg and 1 egg yolk
- 2 teaspoons vanilla extract
- 1 and 1/4 cups chocolate chips
It’s nice to use both big and small pieces of chocolate. You can use chocolate chips and also break up a chocolate bar. This makes the cookies more fun to eat. You don’t need a fancy mixer for this chocolate chip cookies recipe. Since you melt the butter, you can mix everything with just a spoon if you want.
Step-by-Step Instructions
- First, mix the dry stuff. Put the flour, baking soda, cornstarch, and salt in a bowl. Use a spoon or whisk to mix them up well.
- In another bowl, mix the wet stuff. Put the melted butter and both kinds of sugar together. Stir them until they look smooth.
- Now add the egg, the extra egg yolk, and the vanilla to the butter and sugar. Mix it all up until it looks the same all over.
- Slowly add the dry ingredients to the wet ingredients. Don’t mix too much, just until you can’t see any more dry flour.
- Last, put in the chocolate chips. Stir them in. The dough will feel soft and might be a little oily. That’s okay, it’s supposed to be like that.
Chill the Dough for Thicker Cookies
After you mix everything, you need to make the dough cold before you bake it. This is important so your chocolate chip cookies don’t get too flat when you cook them. Put the dough in the fridge for at least 2-3 hours. You can even leave it there for 3-4 days if you want. Covering the dough is a good idea so it doesn’t dry out.
When you take the dough out of the fridge, it will be really hard. So let it sit out for about 10 minutes. This makes it easier to scoop. But don’t let it get too warm or the cookies might spread too much when you bake them.
If you don’t want to wait for the dough to get cold, you can try making cookie bars instead. Or you can make a big cookie in a skillet. These don’t need cold dough. But if you want the best chocolate chip cookies recipe results, it’s worth waiting for the dough to chill. The cookies will turn out much better if you do.
How to Shape the Cookies
Before you start shaping the cookies, put paper on your baking sheets. You can use special baking paper or those silicone mats if you have them. This stops the cookies from sticking.
To make the cookies the same size, use a special scoop for cookies. If you don’t have one, you can use big spoons. For medium cookies, use about 2 big spoonfuls of dough. For really big cookies, use 3 spoonfuls. This way all your chocolate chip cookies will be the same size.
- When you shape the dough, don’t make it into smooth balls. Instead, make them tall like little towers. This might seem weird, but it works.
- Shaping the dough like this makes the cookies look like ones from a fancy bakery. They will be nice and thick.
- The dough might feel crumbly when it’s cold. Don’t worry about this. Just squeeze it in your hands and it will stick together. Your warm hands will help.
Baking Tips for Perfect Results
- Bake one sheet at a time: When making chocolate chip cookies, it’s best to put only one pan in the oven at a time. This way, all the cookies cook evenly. If you put two pans in, some cookies might get too brown while others aren’t done yet.
- Slightly under-bake: When you take the cookies out of the oven, they might look not quite done. That’s okay! They’ll keep cooking a bit as they cool down. If you wait until they look completely done in the oven, they might end up too hard.
- Customize the mix-ins: You can change what you put in the cookies to make them different. Instead of chocolate chips, try white chocolate or butterscotch chips. Or break up candy bars and put those in. If you like nuts, add those too. You can try lots of different things to make the cookies how you like them.
How to Store Baked Cookies
After you bake the chocolate chip cookies, let them cool down all the way. Then put them in a container that keeps air out. If you do this, the cookies will stay good for about a week if you keep them in a place that’s not too hot or cold.
If you want to keep the cookies from this chocolate chip cookies recipe for longer, you can freeze them. Put them in a special freezer bag or container. They’ll stay good in the freezer for up to 3 months. When you want to eat them, take them out and let them sit for about an hour. Then they’ll be ready to enjoy.
Freezing Cookie Dough for Later
Want to save some dough for later? You can freeze it. Make the chocolate chip cookie dough balls like you normally would. Then put them on a tray with some paper on it. Put the tray in the freezer for about an hour. This makes the dough balls hard.
After the dough balls are frozen, put them in a special freezer bag or container. Write on the bag how to cook them later. The dough can stay in the freezer for up to 3 months. That way you can make cookies whenever you want.
When you want to bake the frozen dough, take out how many cookies you want to make. Let them sit out for 30 minutes to get a little softer. Then you can bake them like normal. Just cook them for a minute or two longer than the chocolate chip cookie recipe says. This is because they were frozen.
Why This Recipe Works
- Now let’s talk about why these cookies are so good. There are a few things that make this recipe special.
- The cookies are extra chewy because we use melted butter. Also, we put in cornstarch and more brown sugar than white sugar. All these things make the cookies chewy.
- The cookies are soft and thick too. That’s because we use an extra egg yolk. Also, we shape the dough in a special way to make them thick.
- These chocolate chip cookies taste really good. They have the right amount of sweet dough and melty chocolate. It’s a perfect mix.
- If you follow the recipe carefully, your cookies will turn out great every time. You don’t have to worry about them not working.
Common Questions
Why are my cookies flat?
Sometimes chocolate chip cookies turn out flat. This can happen for different reasons. Maybe your baking soda is old and doesn’t work right anymore. Or you might have mixed the dough too much. If the dough or butter is too warm, that can make flat cookies too. Also, if you didn’t use enough flour, the cookies can spread out too much. To fix this, make sure your baking soda is fresh. Don’t mix the dough too long. Keep the dough cold before baking. And be careful to use the right amount of flour.
Can I use a hand mixer?
Yes, you can use a hand mixer if you don’t have a big stand mixer. Because we melt the butter in this chocolate chip cookie recipe, it’s easy to mix. You can even use just a whisk if you want. The dough isn’t hard to mix by hand.
How do I measure flour correctly?
To measure flour the right way, first stir the flour in the bag. Then use a spoon to put it in the measuring cup. Don’t push the flour down. When the cup is full, use a flat edge like a knife to scrape off the extra on top. If you pack the flour too tight in the cup, you’ll use too much. That can make your cookies too dry.
Can I make smaller cookies?
If you want to make smaller chocolate chip cookies, you can. Just use less dough for each cookie. Instead of using 2 or 3 big spoonfuls, use 1 spoonful. This will make more cookies, but they’ll be smaller. Remember, smaller cookies don’t need to bake as long. Check them a few minutes earlier than the recipe says.