Description
These BEST Chocolate Chip Cookies are perfectly soft and chewy with crispy edges, made using a rich blend of cold butter, brown and white sugars, and a mix of chocolate chips. Whether you chill the dough for a day or bake immediately, these cookies deliver a classic, irresistible flavor and texture that everyone will love.
Ingredients
Cookie Dough
- 1 cup Cold Butter (cut into cubes, or microwave 7-8 seconds for thinner cookies)
- 1 cup Brown Sugar
- 3/4 cup Sugar
- 2 large Eggs
- 2 teaspoons Vanilla Extract
- 2 3/4 cups Flour (all-purpose, or 1 cup cake flour + 1 3/4 cups all-purpose flour)
- 1 teaspoon Cornstarch
- 3/4 teaspoon Baking Soda
- 3/4 teaspoon Salt
- 2 to 2 1/2 cups Chocolate Chips (semi-sweet or mix of milk and semi-sweet)
Instructions
- Preheat Oven and Cream Butter & Sugars: Preheat your oven to 400°F (or 385°F if your oven runs hot). Use an oven thermometer to ensure accuracy. In a large mixing bowl, cream cold butter, brown sugar, and sugar together on medium speed for about 4 minutes until the mixture is light and fluffy.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed butter and sugars. Mix for another minute, ensuring everything is fully incorporated and the mixture is smooth.
- Incorporate Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Slowly stir these dry ingredients into the wet mixture just until combined, being careful not to overmix. Then gently fold in the chocolate chips evenly throughout the dough.
- Chill the Dough (Optional but Recommended): For best flavor and texture, wrap the dough tightly in plastic wrap and chill in the refrigerator for 24 hours. This step is optional but allows the flavors to meld and the texture to improve.
- Prepare Baking Sheets and Shape Cookies: Line light-colored cookie sheets with parchment paper or Silpat silicone mats to prevent burning; avoid dark-colored sheets as they can over-brown cookies. Scoop cookie dough onto the sheets, spacing them evenly to allow spreading.
- Bake the Cookies: Bake for 8 to 11 minutes until the cookie edges are lightly golden but the center still looks soft. Remove from oven and let cookies set on the sheet for 5 minutes before transferring to a cooling rack to prevent breaking.
Notes
- Using cold butter helps achieve thicker, chewier cookies.
- Chilling the dough for 24 hours enhances flavor and texture, but you can bake immediately if short on time.
- Light-colored baking sheets prevent burnt bottoms; avoid dark or non-stick pans that brown too quickly.
- Adjust the chocolate chip amount to your preference between 2 to 2 1/2 cups.
- Check your oven temperature with an oven thermometer for best baking results.
