The Best Chocolate Chip Cookie Recipe
If I had to pick just one dessert to enjoy forever, it would be these chocolate chip cookies. They’re irresistibly soft, chewy, and packed with melty chocolate chips. While chilling the dough is optional, I like to bake one pan right away (because I can never wait!) and refrigerate the rest for about an hour before baking.
Ingredients
- 2 cups all-purpose flour*
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter softened but still slightly cool
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ¼ cups semi-sweet or bittersweet chocolate chips plus a few extra for topping, if desired
Instructions
- In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar until fluffy and lighter in color. Add the egg and vanilla, mixing on medium-low speed until combined. Scrape down the sides of the bowl as needed.
- With the mixer on low speed, mix in the dry ingredients until just combined. Stir in the chocolate chips.
- The cookies can be baked immediately, but for best results, chill the dough for at least 30 minutes and up to 48 hours.
- When ready to bake, preheat the oven to 350°F.
- Using a cookie scoop or spoon, scoop rounded tablespoons of dough, roll into balls, and place them on parchment-lined baking sheets. If desired, press a few extra chocolate chips on top of each cookie.
- Bake for 8-10 minutes, until the edges are just barely golden. The centers may look slightly underdone—this ensures soft and chewy cookies. Avoid overbaking.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Use the spoon and level method to measure the flour accurately and avoid adding too much. Fluff the flour in its container with a spoon or whisk, then gently spoon it into your measuring cup and level it off.
I love storing these cookies in the freezer after baking. Once cooled, place them in an airtight container and freeze for up to 3 months. When you're ready to enjoy one, let it thaw at room temperature for a few minutes before eating!