Anyone who knows me, can vouch that I am a COOKIE person. Seriously a good cookie is my favorite treat, hands down! Since I love cookies AND I am the mother of 5 (always hungry) boys, you can only imagine how many cookies I make! It is a lot and I have tried A LOT of recipes over the years. This is my current best of the best when it comes to the classic chocolate chip cookie. This is the recipe that I have taped to the inside of one of kitchen cupboard, along with this homemade ranch dressing, because we make them both so often. These cookies are fantastic and never fail. They are always buttery, crispy on the edges and chewy in the middle perfection! The dough tastes delicious and they freeze well! I think you really can’t go wrong with having this chocolate chip cookie in your arsenal! If you are like me you will find lots of reasons to make a batch and your family and friends will thank you! I wish I was a food scientist and could tell you why this recipe works so well but I think it might have something to do with the cornstarch. I am not sure how it works but just trust me, this recipe is the best one I have found for the classic Chocolate Chip Cookie. Remember when I posted the tips from the New York Times about the perfect chocolate chip cookie here? They said that letting the dough sit for at least 24 hours to dry it was key. I think the cornstarch helps in this respect without the wait. I do have a few tips to share that I know help this recipe to work so well:
1-Do not overmix. I use a Kitchen Aid but I keep it on low the entire time. I have had great results in not over creaming the butter and sugar mixture. Get it together and then move on. This saves time (yeah!)
2-You may have to add a little bit more flour if it seems too wet (like a 1/4 cup or less). This is based on experience –for whatever reason sometimes you just do need a little more flour. If your first batch spreads thin–then a little more flour will help!
3-Keep your chocolate chips in the freezer. That way when you add them it instantly chills your dough without having to wait! Works perfectly!
4-Use real, good quality vanilla extract (not vanilla flavoring).
5- Do not overcook the cookies. Remove from oven when they are barely golden brown and slightly darker around the edges. Let them cool on the sheet for a few minutes and then transfer to a wire rack.
- 1¼ cups butter (2½ cubes)
- 1¼ cup brown sugar
- 1 cup granulated sugar
- 2 eggs
- 2 tsp vanilla
- 3⅔ cups flour
- 2 TB cornstarch
- 1¼ tsp baking soda
- 1½ tsp baking powder
- 1½ tsp salt
- 1½ cup frozen chocolate chips (I like to mix semi sweet and milk)
- *You can add more chocolate chips if you prefer
- With your mixer on low, cream butter and sugars together.
- Beat in the eggs and vanilla.
- Add all your dry ingredients and slowly stir to combine.
- Slowly add in frozen chocolate chips to instantly chill the dough.
- Using a 1.5 " scoop place on a parchment, silpat or greased cookie sheet.
- Bake in a preheated oven at 350 for 12 minutes.