Yield: 24 cookies
Easy Chocolate Chip Cookie Recipe
Who doesn't love a warm, chewy chocolate chip cookie, just out of the oven? This easy chocolate chip cookie recipe creates thick and buttery cookies with crispy edges and soft, chewy centers. With no chilling required, you will be enjoying a warm cookie in just 30 minutes!
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 14 tablespoons unsalted butter, softened
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 heaping cup semi-sweet chocolate chips, or chocolate chunks
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Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Set aside.
- In a medium bowl, whisk together the flour, cornstarch, baking soda and salt. Set aside.
- In a stand mixer, beat butter and sugars until light and fluffy, about 3 minutes. Add egg and vanilla extract.
- Add dry ingredients, mixing until completely combined. Stir in chocolate chips until evenly distributed.
- Roll two balls of dough (each ball consisting of 1 heaping tablespoon of dough) and stack them vertically on top of each other. Place them on the prepared baking sheet, leaving about two inches for spreading. Continue with remaining dough.
- Bake for 10 to 12 minutes, or until the edges are just set and cookies are a light golden brown. The cookies will not look set in the center, but they will finish cooking while cooling on cookie sheet!
- Remove from the oven and allow the cookies to rest on baking sheet for 5 minutes, for the centers to set. Serve warm, or transfer cookies to a wire rack to cool completely before storing.
Video
Notes
Store: Store cookies in an airtight container at room temperature for up to 5 days. Store with a slice of bread to keep the cookies soft, replacing the bread as it becomes stale.
Freeze Cookies: For extra protection, wrap each cookie in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the fridge, or at room temperature for 30 minutes.
Freeze Dough: Freeze unbaked dough balls on a sheet pan for 30 minutes. Transfer to an airtight, freezer safe container and freeze for up to 6 months. When ready to bake, place frozen dough balls on prepared baking sheets. Bake as directed, but add about 2 extra minutes to the bake time.
Nutrition
Serving: 1 cookie, Calories: 179kcal, Carbohydrates: 21g, Protein: 2g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 26mg, Sodium: 101mg, Potassium: 68mg, Fiber: 1g, Sugar: 12g, Vitamin A: 219IU, Calcium: 15mg, Iron: 1mg