These chocolate chip cookies are soft, chewy, buttery and full of high quality chocolate which adds a rich flavor to the cookies. Whether still warm, fresh from the oven or cooled to room temperature, they taste absolutely delicious.
You can find so many cookie recipes. However, you do not need a lot of different recipes. 2-3 good basic recipes which you can modify to your own preferences are more then enough, in my opinion. More important and the key to a perfect chocolate cookie is the choice of chocolate. Use high quality chocolate, because you will taste the difference.
Tools & Equipment
- 2 large baking sheets
- 2 silicone baking mats
- Medium bowl
- Parchment paper
- Silicone spatula
- Stand mixer fitted with the paddle attachment
- Wire rack
Make Ahead: you can make the cookie dough 2-3 days in advance and keep it in the fridge until ready to use. Let the dough come to room temperature before you continue with the recipe.
Giant Cookies: if you like larger “giant” cookies, divide the dough into 6 portions of 150g each. Shape each portion into a mound and slightly flatten the top. Place two cookies on a baking sheet, at least 15cm / 6-inches apart. Increase the baking time by about 5-8 minutes.
Baking Sheet: do not place the dough balls on a warm baking sheet, as the dough will spread too fast. In order to shorten the waiting time, it is easier to use at least 2 baking sheets. If you only have one sheet, let it cool completely between batches.
Silicone Baking Mat: in case you do not have a baking mat, you can easily use parchment paper instead.
Garnish with Chocolate Chips: if you like, you can press some chocolate chips into the top of the cookies while they cool on the baking sheet.
How to Make Chocolate Chip Cookies
Preheat the oven to 163°C / 325°F. Line the baking sheets with silicone baking mats or parchment paper and set aside. Weigh all your ingredients.
Beat the butter and both sugars in a large bowl of a stand mixer on medium-high speed until smooth and creamy, for about 2 minutes. Add the egg, egg yolk and vanilla and beat on medium-high until mixed, for about 1 minute. Scrape down the sides of the bowl.
In a medium bowl combine flour, cornstarch, baking soda and salt. With the mixer running on low speed add the dry ingredients and mix until combined, for about 1 minute.
Mix in the chocolate chips until combined. Scrape down the sides of the bowl. At this point the dough should be thick.
Shape balls of 50g dough each and place on the baking sheets, about 5cm / 2-inch apart. Bake for 16-18 minutes or until the edges are lightly browned. The center will appear super soft, but it will set as the cookie cools.
Let the cookies cool on the baking sheet for 10 minutes and then transfer to a wire rack to cool completely.
Storage: you can store the cookies covered at room temperature for up to 1 week and in the freezer for up to 3 months. If you do not bake the entire dough at once, you can freeze the dough balls in a zip-lock bag for up to 3 months. No need to thaw the frozen balls, just bake them for an extra minute.
My Summary for Chocolate Chip Cookies
Taste: these cookies are buttery and full of delicious chocolate which you can taste in every single bite.
Texture: they’ re extremely soft and chewy in the center and a little crunchy around the edges.
PROS: the recipe is simple and you can bake the cookie dough directly. No need to chill the dough in the fridge.
More Cookie Recipes
- Banana Oatmeal Cookies
- Caramel Snickerdoodles
- Chocolate Chip Macadamia Nut Cookies
- Salted Caramel Cookies
- White Chocolate Macadamia Nut Cookies
- 280g all-purpose flour (550)
- 3g cornstarch
- 6g baking soda
- 3g salt
- 170g butter, at room temperature
- 150g light brown sugar
- 100g granulated sugar
- 1 large egg + 1 egg yolk, at room temperature
- 10g vanilla extract
- 270g semi-sweet chocolate chips
- Preheat the oven to 163°C / 325°F. Line the baking sheets with silicone baking mats or parchment paper and set aside.
- Beat the butter, granulated and brown sugar in a large bowl of a stand mixer fitted with the paddle attachment on medium-high speed until smooth and creamy, for about 2 minutes.
- Add the egg, egg yolk and vanilla extract and beat on medium-high speed until mixed, for about 1 minute. Scrape down the sides of the bowl.
- In a medium bowl combine flour, cornstarch, baking soda and salt and with the mixer running on low speed stir in the dry ingredients, for about 1 minute.
- Add the chocolate chips and mix until combined. Scrape down the sides of the bowl. At this point the dough should be thick.
- Shape balls of 50g dough each and place them on the prepared baking sheets, about 5cm / 2-inches apart. Place 6 cookies on one baking sheet.
- Bake for 16-18 minutes on the middle rack or until edges are lightly browned. The center will appear super soft, but it will set as the cookie cools.
- Let the cookies cool on the baking sheet for 10 minutes and then transfer them to a wire rack to cool completely.
Recipe adapted from sallysbakeblog.