Chocolate Chip CookiesPublished on 18 Dec 2013
This is my recipe for classic chocolate chip cookies, but I’ve thrown in a couple methods of mine that make more successful than most. One of the first mistakes a lot of people make is not chilling their cookie dough (this goes for all cookies). Chilling the dough ensures they all bake to the even sizes and don’t spread too much while baking (as the butter will have mostly solidified again).
|Yield||3 dozen cookies|
|Cook Time||12-15 minutes|
Cookie Dough Recipe
- 1 cup unsalted butter, room temperature
- 1 cup granulated white sugar
- 1 cup light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 cups chocolate chips or chunks
The addition of cornstarch is something I do differently from some recipes; the cornstarch helps keep moisture in the cookie and thus keeps the end result moister (duh) after baking.
- Whisk together the flour, cornstarch, baking soda and salt in a large bowl
- Cream the butter and sugars until light and fluffy.
- Beat in the eggs and vanilla extract.
- Add the dry ingredient mixture a bit at a time, mixing thoroughly.
- Stir in the chocolate chips.
- Cover and refrigerate for at least an hour or until use. Or freeze it.
If you’re really patient, you can portion and then freeze the cookies before baking. Although, if you’re using the dough from frozen, allow it thaw at room temperature for about 20 minutes before baking.
- Preheat an oven to 350°F (177°C).
- Line a baking sheet with parchment paper.
- Using your preferred utensil (something with a volume of ~2 tablespoons, or your hands), scoop the dough and form into small unformly-sized balls and place on the sheet, at least 5cm apart.
- Bake for ~15 minutes, or until the edges are golden brown.
- Cook in batches, placing the baked cookies on a rack to cool.