There is something so comforting about a warm, freshly baked cookie. The aroma alone can fill a house with joy. If you’re searching for a truly reliable and delicious Chocolate Chip Cookies Recipe, you have come to the right place. This recipe is all about creating that wonderful texture everyone loves: slightly crisp edges with a soft, chewy middle.
It’s a straightforward recipe that delivers amazing results every single time. Whether you are a seasoned baker or just starting out, you’ll find these cookies are simple to make and a joy to share. So let’s get our aprons on and bake some happiness.
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Why You’ll Love This Recipe
First off, the texture is just spot on. These are seriously Gooey Chocolate Chip Cookies, thanks to a few key ingredients. The cornstarch helps keep the centers incredibly soft and tender, preventing them from getting cakey. It’s a small addition that makes a huge difference.
You will also love how flexible this recipe is. You can chill the dough for a deeper, more developed flavor, or you can bake it right away if you can’t wait. I get it, sometimes you just need a cookie now. The results are great either way.
Plus, this is one of those classic Best Cookie Recipes that is a real crowd pleaser. It’s built on simple, familiar flavors that everyone adores. They look just as good as they taste, with beautiful golden brown edges and generous pools of melted chocolate. They are great for sharing with family and friends.
Ingredients
Here is what you will need to gather for this Chocolate Chip Cookies Recipe. The ingredients are simple pantry staples, so you might already have everything on hand. Using cold butter is important for the texture.
- 1 cup Cold Butter (cut into cubes)
- 1 cup Brown Sugar
- 3/4 cup Sugar
- 2 large Eggs
- 2 teaspoons Vanilla
- 2 3/4 cups Flour
- 1 teaspoon Cornstarch
- 3/4 teaspoon Baking Soda
- 3/4 teaspoon Salt
- 2 to 2 1/2 cups Chocolate Chips
Step-By-Step Instructions
Ready to get started? Here is How To Make Chocolate Chip Cookies that are soft, chewy, and full of flavor. Follow these simple steps for wonderful results.
Step 1: Cream Butter And Sugars
First, preheat your oven to 400 degrees Fahrenheit, especially if you plan on baking the dough right away. In a large mixing bowl, combine the cold butter cubes, brown sugar, and granulated sugar. Using a stand mixer or a hand mixer, cream them together on medium speed for about 4 minutes. You want the mixture to become light in color and fluffy in texture. This step whips air into the dough, which helps the cookies rise.
Step 2: Add Eggs And Vanilla
Next, add the two large eggs and the vanilla extract to the bowl. Continue to mix for another minute until everything is well combined. Scrape down the sides of the bowl with a spatula to make sure all the ingredients are incorporated evenly. This adds moisture and richness to your cookie dough.
Step 3: Combine Dry Ingredients
Now it’s time for the dry ingredients. Add the flour, cornstarch, baking soda, and salt directly into the wet mixture. Mix on low speed just until the flour is barely combined. It is important not to overmix at this stage. Overmixing can develop the gluten in the flour too much, leading to tough cookies instead of soft ones.
Step 4: Fold In Chocolate Chips
Gently fold in your chocolate chips using a spatula or a wooden spoon. You can use semi sweet, a mix of milk and semi sweet, or even dark chocolate chunks. Use as many as you like. We recommend at least two cups for lots of chocolatey goodness in every single bite of this Chocolate Chip Cookies Recipe.
Step 5: Chill The Dough (Optional But Recommended)
If you have the time, this step is well worth it. Wrap the cookie dough tightly in plastic wrap and let it chill in the refrigerator for at least 24 hours. Chilling the dough solidifies the butter and allows the flavors to meld together, resulting in a richer taste and a thicker, chewier cookie that spreads less in the oven.
Step 6: Scoop And Bake
When you’re ready to bake, scoop mounds of dough onto baking sheets lined with parchment paper or a silicone mat. Using parchment paper helps the cookies bake evenly and prevents them from sticking. It also makes cleanup so much easier. Give the cookies a little space to spread.
Bake for 8 to 11 minutes. Keep a close eye on them. The cookies are done when the edges just start to turn a light golden brown. The centers will still look a bit soft and underdone. That is exactly what you want for Gooey Chocolate Chip Cookies. They will continue to set as they cool.
Step 7: Cool And Enjoy
Let the cookies rest on the hot baking sheet for about 5 minutes after you pull them from the oven. This allows them to firm up just enough to be moved. Then, transfer them to a wire rack to cool completely. Or, you know, enjoy one while it’s still warm and the chocolate is melty.
How To Store Leftovers
If you happen to have any cookies left, you can store them in an airtight container at room temperature for up to five days. To keep them extra soft, you can add a small piece of bread to the container. The cookies will absorb moisture from the bread, helping them stay fresh.
You can also freeze the cookie dough for later. Scoop the dough into balls, place them on a baking sheet, and freeze until solid. Once frozen, transfer the dough balls to a freezer bag. You can bake them straight from the freezer. Just add a minute or two to the baking time. It is a great way to have fresh cookies on demand.
Tips
Here are a few extra tips to help you make one of the Best Cookie Recipes you have ever tried. These little pointers can make a big difference in your final bake.
- Use Light Colored Baking Sheets: Dark colored baking sheets can cause the bottoms of your cookies to brown too quickly or even burn. For evenly baked cookies, light colored pans are the way to go.
- Flour Choice: For an even softer cookie, you can substitute one cup of the all purpose flour with one cup of cake flour. Cake flour has a lower protein content, which results in a more tender crumb.
- Don’t Overbake: The key to soft and Gooey Chocolate Chip Cookies is to pull them from the oven while the centers still look slightly underdone. They will finish baking on the hot pan.
- Mix Your Chocolates: Don’t be afraid to use a combination of different chocolate chips. A mix of semi sweet and milk chocolate provides a nice balance of flavors.
Conclusion
And there you have it. A truly wonderful Chocolate Chip Cookies Recipe that is sure to become a staple in your home. It’s a classic for a reason. These cookies are comforting, delicious, and so much fun to make. They are great for any occasion, from a quiet afternoon treat to a festive party dessert.
So go ahead, give this recipe a try. The simple joy of baking and sharing these homemade treats is a rewarding experience. We hope you love these cookies as much as we do. Happy baking!
FAQ
Can I Make The Dough Ahead Of Time?
Yes, absolutely. In fact, we recommend it. Chilling the dough for 24 to 72 hours enhances the flavor and improves the texture, leading to thicker, chewier cookies. Just wrap it tightly in plastic wrap and refrigerate.
Why Are My Cookies Flat?
Flat cookies can be caused by a few things. Your butter might have been too soft or melted. Using cold, cubed butter helps prevent spreading. Also, check the freshness of your baking soda. Old baking soda won’t provide enough lift.
Can I Use A Different Type Of Chocolate?
Of course. Feel free to use your favorite type of chocolate. Milk chocolate, semi sweet, dark chocolate, or even white chocolate chips all work well. You can also use chopped chocolate bars for larger pools of melted chocolate.
Do I Have To Use Cornstarch?
The cornstarch is our little trick for making these cookies extra soft and tender. If you don’t have any on hand, you can omit it. The cookies will still be delicious, just with a slightly different texture. This is still a great Chocolate Chip Cookies Recipe without it.
Chewy Chocolate Chip Cookies
This classic chocolate chip cookies recipe delivers amazing results: slightly crisp edges with a soft, chewy middle. Simple to make and a joy to share.
Requirements
Ingredients
Instructions
- Preheat oven to 400°F (if baking immediately). In a large mixing bowl, cream cold butter cubes, brown sugar, and granulated sugar with a stand mixer or a hand mixer on medium speed for about 4 minutes until light and fluffy.
- Add two large eggs and vanilla extract. Mix for another minute until well combined, scraping down the sides of the bowl.
- Add flour, cornstarch, baking soda, and salt to the wet mixture. Mix on low speed just until the flour is barely combined, avoiding overmixing.
- Gently fold in the chocolate chips using a spatula or wooden spoon. Use semi-sweet, milk, dark chocolate, or a mix, at least two cups.
- (Optional but Recommended): Wrap the cookie dough tightly in plastic wrap and chill in the refrigerator for at least 24 hours for richer taste and chewier cookies.
- When ready to bake, scoop mounds of dough onto baking sheets lined with parchment paper or a silicone mat, leaving space for spreading.
- Bake for 8 to 11 minutes. Cookies are done when edges are light golden brown and centers still look slightly soft.
- Let cookies rest on the hot baking sheet for about 5 minutes, then transfer to a wire rack to cool completely before enjoying.
Notes
Store leftover cookies in an airtight container at room temperature for up to five days. Add a piece of bread to keep them soft.
Freeze cookie dough balls on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a minute or two to bake time.
Use light-colored baking sheets for even baking and to prevent burning the bottoms.
For an even softer cookie, substitute one cup of all-purpose flour with one cup of cake flour.
Don’t overbake: pull cookies when edges are light golden brown and centers are still slightly underdone for gooey results.
Mix different types of chocolate chips (e.g., semi-sweet and milk chocolate) for a balanced flavor.
Nutrition
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