Classic Chocolate Chip Cookies
Classic chocolate chip cookies: we all know the ones. Soft, loaded with chocolate chips, nothing too fancy. While I love brown butter, bittersweet chocolate, and all of those super special complex flavors I do see the need for a classic every now and then. My sister Haily has been demanding a “regular ass chocolate chip cookie” recipe for a while now. So I finally delivered. Although, I did sprinkle these cookies with flaky sea salt after baking. I just couldn’t help myself.
Chocolate chip cookies were one of the first things I remember baking often by myself in high school. I loved using Hershey’s milk chocolate chips and I believe I mostly used the recipe that was on the back of the bag. And damn they were good. I haven’t looked at that recipe in years but after looking at literally hundreds of chocolate chip cookie recipes over the years I can confidently say they are almost all made of exactly the same ingredients.
There are only so many ways you can tweak a chocolate chip cookie as far as ingredients go. One interesting thing to note though is using the ingredients in different ways can yield a highly different result (melted butter vs room temperature butter for example). The amazing thing about chocolate chip cookies though is you can truly create a recipe that is perfect for you. I wanted to make these cookies easy to prepare, easy to bake, and of course easy to eat.
Cookie dough:
As with pretty much every other chocolate chip cookie recipe we are going to start with butter and sugar. Because I didn’t want any chill time for the cookie dough before baking, I went with room temperature butter. You will need a stand mixer or a hand mixer to whip together the butter and sugars. Aerating the butter and sugar together for several minutes is important for the height and texture of the cookies. Next, you’ll add in the eggs and vanilla and whip for another minute until light and fluffy. Corn starch is one of the secret ingredients for soft cookies that we will be using in this recipe. You’ll mix it together with the rest of the dry ingredients, add to the wet ingredients and mix until just combined.
Types of chocolate:
To stick with the classic theme here I went with mostly semi-sweet chocolate chips. For these classic chocolate chip cookies I used both regular semi-sweet chocolate chips and mini chocolate chips. I also used milk chocolate chips. This is just a personal preference. They can be totally customized to whatever you prefer or have on hand. You can also use chocolate chunks or chopped up chocolate bars. Add all of your chocolate into the cookie dough and fold to distribute using either a wooden spoon or a spatula.
Bake and enjoy!
Once the dough has come together it is time to bake! There is no chill time for this cookie dough so you can immediately scoop out your cookies and bake them. I used a medium cookie scoop. But you can also use a ¼ cup measuring spoon, or make a dough ball using 2-3 tablespoons. Keep in mind baking times will change slightly due to the difference in size of the cookie dough balls. Top your cookie dough balls with more chocolate chips before baking if desired and bake on a parchment lined baking sheet for 8-10 minutes. Cool on a wire rack once finished and sprinkle with flaky sea salt if desired. I won’t even bother suggesting you wait until they cool completely because that’s just cruel.
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Classic Chocolate Chip Cookies
Ingredients
- 10 tbsp unsalted butter, room temperature
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 1/4 cup all purpose flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 2 tsp corn starch
- 3/4 tsp salt
- 1/2 cup milk chocolate chips
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup mini chocolate chips
- extra chocolate chips for topping before baking
Instructions
- Preheat oven to 350° with oven rack in the center of the oven.
- Using either a hand mixer or a stand mixer with the paddle attachment on medium speed, cream together room temperature butter, granulated sugar, and brown sugar until combined and fluffy. This should take about 3-4 minutes. Scrape down the bowl occasionally. Add in the eggs and vanilla and beat for another 1-2 minutes.
- In a separate bowl whisk together flour, baking powder, baking soda, corn starch, and salt. Add to the wet ingredients and mix until just combined. Add in the chocolate chips and using a spatula or wooden spoon, mix until thoroughly combined.
- Using a cookie scoop or a 1/4 measuring cup measure out balls of cookie dough. Top with extra chocolate chips if desired. Bake two inches apart on a parchment lined baking sheet for 8-10 minutes. When the cookies are finished they will still be pale but will appear set. If they still appear wet in the middle they are not quite done. Top with flaky sea salt if desired. Allow to cool on cookie sheet for 5 minutes and then move to a wire rack to finish cooling.
There’s nothing more comforting than a chocolate chip cookie! Love this recipe!
Probably not physically possible to make a better chocolate chip cookie. Nothing like an unadultered, pure, classic cookie like this. Very, very tasty. Definitely worth making (or better yet, have someone else make for you).
The best chocolate chip cookies I’ve ever had. I think what really sets them apart from the rest is the use of both milk chocolate and semi sweet chocolate chips. The use of cornstarch also makes them the perfect consistency. I brought them to work and they were a huge hit.
Hands down the BEST chocolate chip cookie I have ever had!
I agree!!