There’s nothing better than a fresh batch of warm and cozy homemade chocolate chip cookies. After all, they are America’s favorite cookie. I promise these will be the best chocolate chip cookies you’ll ever try and the only chocolate chip cookie recipe you’ll ever need. These cookies are easy to make and downright delicious, perhaps even the pinnacle of perfection. With a buttery dough, these extra soft, thick, chewy, and tender cookies have slightly under-baked centers and are exploding with chocolate chips. You won’t be able to resist the unparalleled flavor and texture of these bakery-style milk-loving cookies. They’ll be your new go-to favorite dessert, sweet treat, or anytime snack.
I had just gathered the ingredients to make these cookies when we lost power due to Hurricane Isaias. Wood fired pizza oven for the win!
Make ice cream cookie sandwiches for the BEST frozen treat!
Makes 2 dozen cookies
Ingredients
Chocolate Chip Cookies
2 cups all-purpose flour
1¼ tsp baking soda
1½ tsp cornstarch (makes the cookies extra soft and thick)
½ tsp salt
¾ cup unsalted butter, room temperature
¾ cup light brown sugar, packed
¼ cup granulated sugar
1 large egg, room temperature
2½ tsp pure vanilla extract
1 cup milk chocolate chips
Directions
Chocolate Chip Cookies
In a medium bowl, whisk the flour, baking soda, cornstarch, and salt together until combined. Set aside.
In a large bowl, use a handheld electric mixer to beat the butter, brown sugar, and granulated sugar together until smooth and creamy, about 2 minutes.
Beat in the egg and vanilla until incorporated, scraping down the sides of the bowl as needed.
Add the flour mixture to the wet ingredients and beat on low speed until combined. (The dough will be thick.)
Use a rubber spatula to fold in the chocolate chips. Cover the dough tightly with plastic wrap and chill in the refrigerator at least one hour. (Chilling is essential to prevent the cookies from spreading when baked.)
Preheat oven to 325°F. Line two large baking sheets with parchment paper or silicone baking mats.
Roll the chilled dough into balls about 1½ tablespoons each and place on the prepared baking sheets about 2 inches apart.
Bake the cookies for 10-12 minutes, or until just barely golden around the edges. (The cookies will look very soft and under-baked, but you want this for extra soft and chewy cookies.) Allow the cookies to cool on the baking sheets for 5 minutes, and then transfer to a wire rack to cool completely.