I’ve finally found the Perfect Chocolate Chip Cookie, soft and chewy, easy to make and hard to mess up!
Soft, chewy and thick. This my friends is the perfect chocolate chip cookie! And you can trust me on this one. My sister in law just got married last week and had a wedding reception cookie bar. Months ago I knew I would be in charge of dozens of chocolate chip cookies so I set out to find and perfect the perfect chocolate chip recipe! It was hard work guys but someone had to do it!
This recipe is pretty awesome. And my favorite thing is you can’t mess it up! Just follow the directions and you are set for amazing cookies! For the cookie bar I doubled this recipe 3 times! I usually somehow mess up baking recipes when I double them but these turned out perfect every time.
Last week was a busy one for me getting ready for the cookie bar. I made 15 dozen cookies! Some inside out cookies but mostly these chocolate chip cookies. I loved seeing the cookie table! And don’t you love the sign? My cute crafty husband made it! And you know what? My cookies were a hit! I got so many comments on it!
Here are some step by step pictures. Don’t be alarmed at the amount of butter and sugar you see, these pictures are from when I doubled the recipe. The recipe is simple and basic and you know what’s the best part? You only need one bowl! First you cream the butter and the sugars then add in the egg and vanilla extract. Next you add the cornstarch, (which makes these cookies so soft!) baking soda and salt. Mix that together then add in the flour. (Make sure you measure correctly.) Next is my favorite step- add the chocolate chips! My kids love this part because they get to sneak a couple chocolate chips. Mix it together, drop into balls (or roll) chill and bake!
I know many of you hate chilling your dough but seriously it makes a big difference! It helps the cookies not to spread which results in a thick and chewy cookie! This recipe has you chill the dough for a minimum of 2 hours in the fridge, but no worries because sometimes I don’t have the time to chill the dough in the fridge so you can just place it in the freezer for a little longer than it takes your oven to preheat (20-25 minutes) then bake it.
Let them cool for 5-10 minutes on the pan before moving them to a wire rack to cool completely. These cookies are so soft that once when I didn’t wait long enough a cookie on the cooling rack was too warm and part of it fell through.
And of course enjoy these cookies with a big glass of milk!
One Year Ago: Dark Chocolate Ice Cream
Two Years Ago: Dark Double Chocolate Cookies
Three Years Ago: Fudgy Homemade Brownies
- ¾ cup butter (1 ½ sticks), softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 2 tsp. vanilla extract
- 2 tsp. cornstarch
- 1 tsp. baking soda
- ½ tsp. salt
- 2 cups all-purpose flour
- 1½ cups semi-sweet chocolate chips
- In the bowl of a stand mixer fitted with a paddle attachment, cream butter and brown and granulated sugar together on medium speed, beating until light and fluffy about 3 minutes. Add in egg and vanilla and mix until incorporated on low speed. Turn mixer up to medium-high and mix for 1 minute.
- Scrape down the sides of the bowl if needed. Add the cornstarch, baking soda, and salt. Mix for 30 seconds then add the flour 1 cup at a time. Mix until fully incorporated.
- Add the chocolate chips and either beat for a few seconds on low speed or fold in by hand.
- Drop heaping tablespoons of the dough or roll into balls onto a lined baking sheet. Top with more chocolate chips if desired. Cover with plastic wrap and chill the dough for either 2 hours in the fridge or 20-25 minutes in the freezer.
- When ready to bake, preheat oven to 350 F. Spread cookie dough on 2 baking sheets lined with a silpat, or parchment paper, spaced 2 inches apart. Bake, reversing positions of cookie sheets halfway through, for 8-10 minutes until edges are just golden. Make sure not to over bake, the cookies will set up as they cool.
- Remove from oven, let cool on baking sheet for 5-10 minutes, and then transfer to wire rack to finish cooling. (Store in an airtight container.)
Leftover cookies taste best if you reheat it 10 seconds in the microwave.
Adapted from Anna Olsen- Food Network