Description
A simple and cozy chocolate chip cookie recipe that yields tender cookies with crispy edges and melty chocolate chips.
Ingredients
Scale
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 cup unsalted butter, room temperature
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
- 1 tablespoon cornstarch (optional)
- Chopped walnuts, pecans, or a pinch of espresso powder (optional mix ins)
Instructions
- Whisk the dry ingredients: In a medium bowl, whisk flour, baking soda, salt, and cornstarch if using. Set aside.
- Cream the butter and sugars: In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes.
- Add eggs and vanilla: Beat in eggs one at a time. Add vanilla. Mix until combined but do not overmix.
- Fold in dry ingredients: Add the dry mix to the wet in two additions. Stir gently until no dry patches remain, being careful not to overmix.
- Add chocolate chips: Fold in the chocolate chips and any optional nuts.
- Chill the dough: Cover and chill for 30 to 60 minutes for thicker cookies.
- Scoop and bake: Preheat the oven to 350°F. Line baking sheets with parchment. Scoop about 1 1/2 tablespoons per cookie and bake for 8 to 11 minutes.
- Let them rest: Cool on the sheet for 2 minutes, then move to a rack. Optionally sprinkle with sea salt.
Notes
For chewier cookies, use more brown sugar and don’t overbake. Store cookies in an airtight container at room temperature for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg