Chocolate Chip Cookies

This is the Ultimate Chocolate Chip Cookie recipe! Crispy on the edges, soft on the inside, and loaded with chocolate chips. It does require some chilling for maximum flavor but this is a no fail recipe that you’ll make again and again.

Chocolate chip cookies are the quintessential cookie of the United States, seriously Americans can’t get enough of them. There’s even different styles of the cookie: crispy, chewy, soft, thick, thin, or a combination. Whichever you prefer is entirely up to you or maybe you like them all, like me.

WHY CHILL THE DOUGH?

• The FLAVORS will develop. The butter, sugars, and vanilla will make a more butterscotch like flavor that is perfect with the chocolate chips.
• When chilled, the butter will solidify, so that the cookies won’t spread when baking.
• The outside will be chewy and the inside soft.

WHY SOFTENED, UNSALTED BUTTER?

• Unsalted butter is mostly used in professional kitchens because the salt content can be controlled.
• Make sure to use softened, room temperature butter. From refrigerator to counter, it takes about 30 minutes to and hour to come to room temperature.
• Softened butter will ensure that your cookies are fluffy and soft, not greasy because the fat in the butter didn’t separate before mixing.

WHY ADD CORNSTARCH?

• Cornstarch makes the cookies fluffy and soft in the centers.

WHY HAVE ALL INGREDIENTS AT ROOM TEMPERATURE?

• Ingredients that are the same temperature will bond together creating an even texture.

INGREDIENTS TO MAKE CHOCOLATE CHIP COOKIES

• All-purpose flour
• Cornstarch
• Baking powder
• Baking soda
• Salt
• Unsalted butter, room temperature
• Light brown sugar
• Sugar
• Pure vanilla extract
• Eggs, room temperature
• Semi-sweet chocolate chips
• Bittersweet (60% cacao or higher) chocolate chips or chopped bar chocolate

HOW TO MAKE CHOCOLATE CHIP COOKIES

• In a large bowl whisk together, flour, cornstarch, baking powder, baking soda, and salt; set aside.
• In a stand mixer, cream the butter, brown sugar, and sugar until light and fluffy, about 3-4 minutes.
• Add the vanilla, then the eggs one at a time, mixing after each addition.
• Gradually add in the dry ingredient mixture, mix until just combined.
• Remove the bowl from the mixer and fold in the chocolate chips.
• Cover tightly with plastic or in an airtight container and refrigerate for at least 1 hour or up to 72 hours.
• Let sit at room temperature for 30 minutes before baking.
• Preheat oven to 350°F and line two baking sheets with parchment or baking mats.
• If using a standard size scoop (1.5 Tbsp) place 12 cookies per baking sheet.
• Bake only one sheet at a time for 12-15 minutes, until golden brown on the edges and lightly golden on top.
• The center will look soft but not doughy.
• Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack.