Chocolate Chip Cookies Recipe
These chocolate chip cookies are thick, soft, and perfectly chewy with crisp golden edges and melty chocolate in every bite. Made with simple pantry ingredients and no mixer required, they come together quickly but taste like bakery-style cookies. Perfect for everyday baking, celebrations, or whenever you’re craving something sweet and homemade.
Ingredients
- 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 unsalted butter, melted and cooled
- 3/4 cup 150g brown sugar
- 1/2 cup 100g granulated sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
Mix-in
- 1 and 1/4 cups 225g chocolate chips or chunks
Instructions
- Whisk flour, baking soda, cornstarch, and salt in a bowl. Set aside.
- In another bowl, whisk melted butter with brown sugar and granulated sugar until smooth.
- Add egg, egg yolk, and vanilla. Whisk until slightly lighter in color.
- Fold in dry ingredients until just combined. Do not overmix.
- Add chocolate chips and chill dough for at least 2 hours.
- Preheat oven to 325°F (163°C). Line baking sheet with parchment paper.
- Scoop dough into balls and place 3 inches apart.
- Bake for 12–13 minutes until edges are set but centers are soft.
- Cool on tray for 5 minutes, then transfer to a wire rack.
Notes
For the best results, always chill the dough for at least 2 hours this is what gives the cookies their thick, bakery-style texture. Don’t skip the cornstarch, as it helps keep the centers soft and tender while preventing excess spreading.
Make sure your melted butter is cooled before mixing to avoid scrambling the eggs. Also, slightly underbake the cookies so the centers stay soft they will continue to set on the hot baking tray after coming out of the oven.