Best Chocolate Chip Cookies (Popular Recipe!)
These chocolate chip cookies are perfectly soft, chewy, and loaded with chocolate, featuring a secret ingredient for ultimate tenderness.
- Prep Time: 15
- Cook Time: 14
- Total Time: 145
- Yield: 18-24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 and 1/4 cups (281g) all-purpose flour
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 3/4 cup (170g/12 Tbsp) unsalted butter, melted & cooled for 5 minutes
- 3/4 cup (150g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg + 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 1 and 1/4 cups (225g) semi-sweet chocolate chips or chocolate chunks
Instructions
- Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
- Whisk the melted butter, brown sugar, and granulated sugar together in a medium bowl until smooth.
- Whisk in the egg and egg yolk until fully combined.
- Whisk in the vanilla extract until combined.
- Pour the wet mixture into the dry ingredients.
- Mix together with a large spoon or spatula until just combined. The dough will be soft, thick, and shiny.
- Fold in the chocolate chips.
- Cover the dough tightly and refrigerate for at least 2 hours or up to 3 days.
- Preheat oven to 325°F (163°C).
- Line large baking sheets with parchment paper or silicone baking mats.
- If the dough has chilled for longer than 2 hours, let it sit at room temperature for about 15 minutes.
- Scoop about 2-3 scant Tablespoons (50-60g) of chilled cookie dough per cookie.
- Roll each scooped dough portion into a ball.
- Shape each dough ball with your fingers so it is taller rather than wide, forming a cylinder shape.
- Arrange the shaped cookies 3 inches apart on the prepared baking sheets.
- Bake for 13–14 minutes, or until the edges are very lightly browned and the centers still look soft.
- Cool on the baking sheet for 10 minutes.
- Transfer to a cooling rack to cool completely.
- Press a few extra chocolate chips into the tops of warm cookies for appearance, if desired.
Notes
Chilling the dough for at least 2 hours (or overnight) is crucial for preventing overspreading and developing flavor.
Ensure your butter is melted and then cooled for 5 minutes; hot butter can cook the eggs.
Do not overbake! The cookies will continue to set as they cool on the baking sheet.
For best results, use room temperature eggs as specified in the recipe.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 17
- Sodium: 120
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 24
- Fiber: 1
- Protein: 3
- Cholesterol: 35