Chocolate Chip Cookies
Easy chocolate chip cookies are ready to bake in 10 minutes because you don’t chill the dough! Our cookies are chewy with crispy edges and soft insides! They stay thick and don’t spread too thin, learn our quick tips for making chocolate chip cookies!
Servings: 24 cookies
Equipment
- Silicone Baking Mat
- Baking Sheet
- Large Cookie Scoop
- Glass Mixing Bowl
Ingredients
- 3 cups (360g) all purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- ¼ tsp salt
- 2 cups (340g) semi-sweet chocolate chips
- 1 cup (226g) unsalted butter, room temperature equal to 2 sticks
- 1 ¼ cups (267g) brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350º F. Line a cookie sheet with a silicone baking mat or parchment paper.
- In a mixing bowl combine the flour, cornstarch, baking soda, salt, and 1 cup of chocolate chips. Set aside.3 cups (360g) all purpose flour, 2 tsp cornstarch, 1 tsp baking soda, 1/4 tsp salt, 2 cups (340g) semi-sweet chocolate chips
- In a larger mixing bowl combine the butter, brown sugar, and granulated sugar. Beat on medium speed for 2 minutes. You want this mixture to be fluffy and pale in color.1 cup (226g) unsalted butter, room temperature, 1 1/4 cups (267g) brown sugar, 1/4 cup (50g) granulated sugar
- Add in the eggs and vanilla extract, beat for 30 seconds.2 large eggs, 1 tsp vanilla extract
- Gradually mix in the dry ingredients, mixing on low speed. The dough will be thick. I like to finish mixing the flour into the dough by hand with a spatula.
- Use a cookie scoop to form golf ball sized cookie dough balls, roll into a smooth ball between your hands. Press the remaining 1 cup of chocolate chips on the outside of the dough balls. I like to load mine with chocolate chips! Place about 8 cookies on a cookie sheet lined with a silicone baking mat at a time. I recommend only baking 1 cookie sheet at a time for even baking.
- For the cookies in the photos, the dough balls were about 3 heaping tablespoons (golf ball sized), so that’s a large cookie! I baked those for 15 minutes – just until the edges of the cookies would begin to turn firm up and brown slightly. The result is a soft and chewy cookie! If you make smaller dough balls, you should reduce the baking time since the baking estimates are for golf ball sized dough balls.
- Baking time estimates for golf ball sized dough balls (3-4 tbsp dough):∙13 minutes: more pale in color, no crispy edges, very soft & chewy∙15 minutes: browning around edges, crispy edges, soft & chewy inside∙17 minutes: more browning, crispier edges, still soft & chewy but has more crunchBaking time estimates for regular sized dough balls (2 tbsp of dough) bake for 10-13 minutes.
- Allow the cookies to cool for 15 minutes on the baking sheet before removing.
Video
Notes
- I have made these cookies multiple times with King Arthur’s Gluten Free Measure for Measure Flour with great success.
- For best results, use a high quality name brand all purpose flour like Gold Medal, Pillsbury, or King Arthur. I have made this recipe with Aldi all purpose flour and the cookies spread a lot more and the results weren't as great as when I made this recipe with a name brand flour.
- Properly measure the all purpose flour using the spoon and sweep method.
Nutrition
Calories: 270kcal | Carbohydrates: 33g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 82mg | Potassium: 125mg | Fiber: 2g | Sugar: 19g | Vitamin A: 265IU | Calcium: 26mg | Iron: 2mg