Hello friends! I’m back today to share quite possibly the best recipe I own. It’s the crown jewel of my kitchen, the pinnacle of excellence. It’s the mac to my cheese, the peanut butter to my jelly, the chocolate chip cookie to my glass of milk.
It’s chocolate chip cookies. Grab a glass of milk.
Seriously. How can you pass these up? They are everything they should be. Chewy. Soft. Loaded with chocolate chips. That’s the key to a good chocolate chip cookie you know: the number of chocolate chips. I mean sure, butter and sugar and flour are important, but the chocolate chips are where it’s at.
I like to use a cookie scoop to form my cookies. I pack it pretty tight and turn them out right onto the pan. This keeps the cookies from spreading quite a bit, but they stay nice and thick. If you like flatter cookies, feel free to use a regular spoon or flatten the cookies before you bake them.
Shut the front door. The key to these cookies and their chewy texture is cornstarch. It keeps them super soft for quite a few days and keeps my husband coming back for more. I’m telling you, they may even be better the second day! This recipe makes about 2 dozen cookies, but they won’t last long so feel free to double this recipe!
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 2 tsp. vanilla
- 2 (scant) cups all-purpose flour
- 2 tsp. cornstarch
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 (heaping) cup semi-sweet chocolate chips
1. Preheat oven to 350 degrees.
2. Beat butter and sugars together, until creamy.
3. Add vanilla and egg.
4. Combine flour, cornstarch, baking soda and salt in a separate bowl.
5. Mix dry ingredients into butter-sugar mixture.
6. Add chocolate chips.
7. Using a cookie scoop, place balls of cookie dough onto a non-stick cookie sheet. Bake 10-12 minutes or until cookies are barely golden brown.
Note: if you flatten the cookies before baking, bake for just 10 minutes.