Classic Chocolate Chip Cookies
Life has been crazy lately. And when things start to get hectic, I like to remind myself to simplify a bit. Go back to basics. Sometimes you just need something classic to help ground you. And, for me, nothing says "essential" quite like a classic chocolate chip cookie.
Now I know everyone has a chocolate chip cookie recipe up their sleeve already. But I promise this one is worth a try. I've made a lot of different chocolate chip cookie recipes in my day and these are definitely the top of my list. These are perfectly soft and chewy with just the right amount of buttery sweetness. Plus they're super easy to pull together, so when everyone eats your cookies and is super impressed by you, you'll look like a baking genius with only minimal amounts of effort! Sounds like a win-win to me.
I do have one minor caveat for any of y'all living at high altitude: if you want to avoid pancake cookies, you'll definitely need to adjust for the altitude. I'm used to baking at sea level, so I learned this one the hard way with the first batch (not pictured for a reason). If you need some high altitude baking tips, I highly recommend consulting King Arthur Flour, aka my favorite source of baking knowledge. I now have major respect for all you high altitude bakers, so I respectfully dedicate this batch to you. *Salutes*
Now on to the cookies!
The dough comes together in typical cookie fashion. Start by creaming the room temperature butter together with the sugars until light and fluffy (usually about 3 minutes with an electric mixer). If the butter's too hard, it won't cream well and if it's too melted, the cookies will spread in the oven. We're looking for the Goldilocks zone here. Then add the egg and vanilla; beat for about a minute until well combined. Add in your dry ingredients and mix until just incorporated, then fold in your chocolate chips. I used a combination of semisweet and white chocolate chips, but feel free to use whatever chips your heart desires. This dough is great with just about anything.
The next crucial step is chilling your dough. Yes, it does require a bit of patience, but I promise it's well worth it. If you're not in a rush, you can just stick the bowl of dough in the fridge for several hours until thoroughly chilled. Then scoop it out using a 1-1/2 Tbsp cookie scoop when you're ready to bake. Or, if you're eager to indulge in dreamy cookie decadence, you can scoop out the room temperature dough onto your cookie sheets and chill them in the fridge for about 10-15 minutes before you pop them in the oven.
Bake at 350℉ for 10-12 minutes, or until slightly golden brown around the edges. Over-baking is the enemy of soft, chewy cookies, so don't do it! Let the cookies rest on the pan for about 2 minutes to set and then transfer to a wire rack to cool completely. Or just transfer them straight to your mouth. This is a judgement-free zone.
At this point, the smell of freshly baked cookies is sure to lure any kitchen "helpers" into the area. These are sure to make you the most popular person in the house. If you do have any leftover cookies, you can store them in an airtight container (the cornstarch should help keep them soft for several days), or you can even freeze them for later. Or, you know, bring your extras to me. Because I can never get enough of these.
Classic Chocolate Chip Cookies
Source: Slightly modified from Gimme Some Oven Yield: 2 dozen
1/2 cup of salted butter (room temperature)
1/2 cup of brown sugar (packed)
1/3 cup of granulated white sugar
2 tsp of vanilla
1-1/2 cups of all purpose flour
2 tsp of cornstarch
1 tsp of baking soda
1/4 tsp of salt
1-1/2 cups of chocolate chips (semisweet or others)
Cream together butter and sugars for 2-3 minutes, or until light and fluffy. Add egg and vanilla; mix until well-incorporated and creamy. Add the flour, cornstarch, baking, and salt. Stir until just combined. Fold in chocolate chips.
Scoop out cookie dough in 1-1/2 Tbsp portions onto a cookie sheet lined with parchment paper, spacing them about 2 inches apart. Bake in a 350° F oven for 10-12 minutes. Let the cookies cool on the pan for 2 minutes before transferring them to a wire rack to cool completely.
Store any leftover cookies in an airtight container or freeze.
I hope that you enjoy these cookies! If you make them, I'd love to hear about them! And, of course, I'm always happy to answer any questions you might have. You can reach me in the comment section below or on social media. Happy baking!
Thank you for stopping by to visit my own personal corner of the web! Feel free to take a look around and check out what I've been crafting, crocheting, or baking. Hopefully you'll find something to inspire your own creativity!