???? Description
Is there anything more comforting than a warm, freshly baked chocolate chip cookie? This classic chocolate chip cookie recipe is everything a cookie should be: soft and chewy in the center, slightly crisp around the edges, buttery, and packed with pools of rich chocolate. Perfect for after-school snacks, bake sales, late-night cravings—or just because.
This is a no-fail recipe that’s been tested to perfection. The dough chills to deepen the flavor and prevent spreading, while a touch of cornstarch keeps the texture perfectly chewy. Brown sugar adds depth, while vanilla and chocolate chips make these cookies totally irresistible.
???? Ingredients (U.S. Standard Measurements)
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semisweet chocolate chips (or a mix of semisweet & dark)
- Optional: Flaky sea salt for sprinkling
???????? Instructions
Step 1: Cream butter and sugars
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
Step 2: Add eggs and vanilla
Beat in the eggs, one at a time, followed by the vanilla extract.
Step 3: Mix dry ingredients
In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix just until combined.
Step 4: Stir in chocolate chips
Fold in the chocolate chips until evenly distributed. For extra chocolatey cookies, reserve some chips to press on top before baking.
Step 5: Chill the dough
Cover the dough and refrigerate for at least 1 hour (or up to 48 hours). This step helps intensify the flavor and creates thicker cookies.
Step 6: Preheat and scoop
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop the dough into 2-tablespoon balls and place them 2 inches apart.
Step 7: Bake
Bake for 10–12 minutes or until the edges are golden and the centers look just set. Do not overbake—they’ll continue to cook on the pan!
Step 8: Cool
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Sprinkle with flaky sea salt if desired.
???? Nutrition Facts (Per Cookie – Approx. 24 cookies)
- Calories: 210
- Fat: 11g
- Saturated Fat: 7g
- Carbohydrates: 27g
- Sugar: 17g
- Protein: 2g
- Sodium: 110mg
???? Tips & Tricks
- Chill the dough for thicker, more flavorful cookies.
- Use high-quality chocolate for the best flavor—chunks or chopped bars melt beautifully.
- For bakery-style cookies, make them bigger—use a ¼ cup scoop and add 2–3 minutes to the bake time.
- Add nuts like walnuts or pecans for extra crunch.
- Cookies too soft? They’ll firm up as they cool, so don’t worry if they look underbaked at first.
???? My Special Touch
For something extra special, press a few extra chocolate chips (or chunks of a chocolate bar) on top of the cookies just before baking. It gives them that bakery-style look and extra melty bites on top. You can also brown the butter for a nutty, rich depth of flavor that takes your cookies to a gourmet level.
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