DESCRIPTION
Look no further for the best chocolate chip cookie recipe! Using cold butter straight from the fridge means you can whip up the dough while you preheat the oven. No chilling required, just scoop and bake! Enjoy perfectly soft and chewy cookies in 20 minutes or less!
INGREDIENTS
UNITS USM
SCALE
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2 1/4 cups (345 g) all-purpose flour
1 teaspoon cornstarch
1 teaspoon baking soda
1 teaspoon salt
1 cup (226 g) unsalted butter, cold and cubed
3/4 cup (150 g) light brown sugar, packed
2/3 cup (130 g) granulated sugar
1 egg, plus 1 egg yolk, room temperature
1 tablespoon vanilla
2 1/4 cups (405 g) chocolate chips (I use a mix of semi-sweet, bittersweet and dark chocolate chips)
flakey sea salt, for sprinkling (optional)
INSTRUCTIONS
Preheat the oven to 375°F. Line two baking sheets with parchment paper. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, mix the cold butter, brown sugar and granulated sugar on low speed. Gradually increase the speed and cream the butter and sugars together for 4 to 5 minutes, until pale and fluffy. There should be no visible chunks of butter in the mixture. Scrape down the sides of the bowl.
Add the egg and egg yolk, one at time, stopping to scrape down the sides of the bowl between each addition.
Mix in the vanilla.
In a separate bowl, whisk together the flour, baking soda, cornstarch and salt.
Add the dry ingredients to the butter and egg mixture in two additions. Mix on low speed until just combined. Do not over mix.
Add the chocolate chips all at once and mix for just 10 seconds to combine. Do not over mix the dough.
Remove the bowl from the mixer and use a large cookie scoop to divide the dough into 2 ounce cookie dough balls. Place on a parchment lined baking sheet.
Roll the cookie dough balls between the palms of your hands until smooth. Work quickly so that the dough does not get too warm.
Place the balls of cookie dough 2 to 3 inches apart on the prepared cookie sheets. Top each ball with a few extra chocolate chips if desired. Bake in the center rack of the oven for 9 to 10 minutes. Check the cookies around 7 minutes into baking. If the cookies are still mounded on top, lift the cookie sheet about 3 to 4 inches above the baking rack and drop it firmly. Repeat if needed. This will flatten out the cookies and help create delicious pools of melted chocolate.
The cookies are done when the edges are set and slightly golden brown. The centers of the cookies will still look pale and slightly under baked. Do not overbake the cookies or they will be dry and crispy instead of soft and chewy.
Remove the cookies from the oven and allow to cool on the baking sheet for 5 to 10 minutes before carefully transferring to a cooling rack.
Sprinkle with flakey sea salt before serving if desired.
NOTES
Store cookies tightly covered in a cool, dry place for up to 4 days.
Cookies may be frozen.
To freeze the cookie dough, scoop the dough into balls and place on a parchment lined baking sheet. Freeze for 1 hour and then transfer the cookie dough balls into a large freezer bag. Freeze for up to 3 months. When ready to bake, transfer the cookie dough straight onto a parchment lined baking sheet and bake at 375°F as directed, adding an extra minute to the baking time if neeeded.
To freeze the baked cookies, cool completely before placing in a large freezer bag. Freeze for up to 2 months. Defrost at room temperature for 20 minutes before serving or reheat in a 300°F oven for 5 minutes.
