Favorite Chocolate Chip Cookies – My simple favorite chocolate chip cookie recipe that I make over and over. Homemade, chewy, soft and delicious.
One of the things that I most often get in the mood to bake is chocolate chip cookies. Only a few weeks go by before I’m just itching to make homemade cookies.
They’re just irresistibly good in my opinion. However, it has been such a long time since I’ve shared any sort of chocolate chip cookie here on the blog.
A few I’ve shared in the past are Easy Pumpkin Chocolate Chip Cookies, Salted Dark Chocolate Chunk Cookies, Triple Chocolate Chewy Cookies. But it’s been almost a year and a half now since I’ve shared any. My mind surely has gone off the deep end.
This is my favorite chocolate chip cookie recipe. It is based off of the Salted Dark Chocolate Chunk Cookies recipe I shared almost 2 years ago. They’re pretty dang similar.
Reasons to love my favorite chocolate chip cookie recipe:
- They’re soft and chewy.
- Easy to whip up in a few minutes.
- Easy to freeze the dough for baking later.
Til we meet and eat again,
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To make this recipe well:
Favorite Chocolate Chip Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup butter 1 1/2 sticks
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 1 1/2 cups semi sweet chocolate chips
Instructions
- Preheat oven to 350 degrees.
- In a small bowl combine flour, cornstarch, and baking soda. Whisk gently. Set aside.
- Melt butter slightly in the microwave. It should be runny but not completely liquefied. In a mixing bowl fitted with flat paddle cream butter with brown sugar and granulated sugar. Beat on medium speed for until well mixed. Stir in egg, egg yolk and vanilla.
- Add flour mixture and beat for 1-2 minutes until thoroughly combined. Mix in chocolate chunks.
- Using a medium cookie scoop, shape dough and drop onto baking sheets lined with silicone mats or parchment paper.
- You may also chill dough at this point. Refrigerate dough for at least 2 hours or up to 2 days.
- Place on non-stick baking sheet or parchment lined cookie sheet pan.
- Bake for 9-11 minutes or until edges are set and very lightly brown. Centers will be glossy and look slightly under-baked. Let them cool on pan for about 5 minutes. Remove to a rack to cool completely.
- Will keep fresh for up to 1 week in covered container.
Notes
You may also enjoy:
Salted Dark Chocolate Chunk Cookies
Take 5 Chocolate Caramel Pretzel Cookies
Chocolate Caramel Stuffed Cookies
These look like pure perfection. SO soft and gooey and cakey at the same time. Need to give this a try!!
Thanks for dropping by Karly! Appreciate the sweet words.
These look great! My family prefers a crisp cookie
so is there a trick to crunchy vs soft?
Just back a tad longer or let sit on the cookie sheet for a 2-3 extra minutes.
Melanie – these look insanely delicious! I usually make flourless chocolate chip cookies but today my daughter asked for some bona fide ones and I have gotta try this recipe – I don’t have cornstarch so hoping arrowroot powder woks too! Thanks so much for sharing – hope you are well xo
That’s a great idea. I need to experiment with Arrowroot.
I’m looking to expand my on my experiences and hopefully start working with other flours in the near future.
Hope all is well with you too. I miss you. Thanks for dropping by!
These cookies look absolutely scrumptious – what’s not to love about a chocolate chip cookie?!