The Best Chocolate Chip Cookies
The Best Chocolate Chip Cookies I have ever tasted! Golden brown, crispy on the edges and gooey, chewy on the inside. A simple recipe that gives consistent, delicious cookies every single time.
Ingredients
- 1 & ¼ cups All Purpose Flour
- ½ teaspoon Baking Soda
- 1 teaspoon Cornstarch
- ½ teaspoon Salt
- ½ cup Granulated Sugar
- ½ cup Brown Sugar
- ½ cup Unsalted Butter 113 grams , at room temperature
- 1 Egg at room temperature
- 1 & ¼ cups Chocolate Chips
- 1 teaspoon Vanilla Extract
Instructions
- Sift in all-purpose flour, cornstarch, salt and baking soda in a bowl. Mix them once and keep the bowl aside.
- Add butter, granulated white sugar and brown sugar to another bowl. Beat till fluffy. This may take around 3 to 4 minutes.
- Add vanilla extract and egg. Beat again till combined and fluffy.
- Add chocolate chips to the bowl and combine gently.
- Now add the dry ingredients to the mixture and slowly mix until well combined. Do not over-mix.
- Line a baking sheet with parchment paper. Scoop 1 tablespoon of the cookie dough and place it on the lined baking sheet.
- Once done with the entire batch of dough, cover the lined cookie balls using cling wrap. Refrigerate for 1 hour.
- Take the cookie balls out and place them on the lined baking sheet. Bake the cookies in batches by leaving enough space between them to expand.
- Preheat oven to 350F/180C
- Bake the cookies for 13 minutes or until the sides turn slightly golden brown.
- Transfer the baked chocolate chip cookies to a cooling rack and let them come to room temperature. Store them in an air-tight container and enjoy them for upto 5 days
Notes
Don't skip chilling the cookie dough balls. This helps the cookies from spreading too much while baking.
This recipe gives around 25-30 cookies depending on the size and amount of cookie dough you take to form balls. Make sure you bake them in batches by leaving enough gaps between the cookie balls so that they can expand while baking.
While one batch is baking, I keep the rest of the balls refrigerated or I bake a small quantity and freeze the rest for later use.
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