If you’ve ever wondered what the most popular chocolate chip cookie is, this recipe is the answer! These cookies are the perfect balance of chewy, chocolatey, and ooey-gooey goodness—an irresistible treat for those intense sweet tooth cravings.
Yield: 18 cookies
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Ingredients
- Dry Ingredients:
- 1¼ cups all-purpose flour
- 3 tablespoons cornstarch
- ½ teaspoon salt
- ½ teaspoon baking soda
- Wet Ingredients:
- ½ cup cold butter (cut into small pieces)
- 6 tablespoons granulated sugar
- 6 tablespoons brown sugar
- 1 egg
- ½ teaspoon vanilla extract
- Add-Ins:
- 1 bag (10-11 oz) semi-sweet chocolate chips (use ½ bag for fewer chips)
- ¼ cup walnut pieces (optional)
Equipment
- Baking sheets
- Parchment paper
- Two mixing bowls (one for dry ingredients, one for wet ingredients)
- Electric handheld mixer
- Spoon
Instructions
- Preheat Oven:
Preheat your oven to 475°F. Line baking sheets with parchment paper to prevent sticking. - Mix Dry Ingredients:
In a small mixing bowl, whisk together the flour, cornstarch, salt, and baking soda. - Prepare Wet Ingredients:
In a larger mixing bowl, combine the butter, granulated sugar, brown sugar, egg, and vanilla extract. Use an electric mixer to blend until smooth. - Combine Wet and Dry:
Gradually stir the dry ingredients into the wet mixture. Mix until the dough comes together but avoid overmixing. - Add Chocolate Chips:
Fold in the chocolate chips and optional walnuts until evenly distributed throughout the dough. - Form Cookies:
Use a tablespoon to scoop out dough balls and place them on the prepared baking sheets, leaving space between each cookie. - Bake:
Bake for 6-7 minutes, or until the tops of the cookies are lightly golden brown. Keep a close eye on them to prevent overbaking. - Cool:
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes. They will continue to cook on the inside as they cool. - Enjoy:
For the softest, most delicious experience, enjoy these cookies warm.
Pro Tips
- For Extra-Large Cookies: Use 2 tablespoons of dough for each cookie, and bake for 9-10 minutes. This recipe will yield 9 large cookies.
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days.
- Customization: Swap out semi-sweet chocolate chips for milk, dark, or white chocolate for a different flavor profile.
These cookies are quick to make, utterly satisfying, and guaranteed to disappear fast!
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