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.
Servings: 3 dozen
Ingredients
- 3½ cups all-purpose flour
- 1 tsp cornstarch
- 1½ tsp baking powder
- 1¼ tsp baking soda
- 1½ tsp salt
- 1¼ cups (2½sticks) unsalted butter, room temperature
- 1⅓ cups light brown sugar
- 1 cup sugar
- 2 tsp pure vanilla extract
- 2 eggs, room temperature
- 2 cups semi-sweet chocolate chips
- ½ cup bittersweet (60% cacao or higher) chocolate chips or chopped bar chocolate
Instructions
- 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.