Yum! These are my go-to chocolate chip cookies. I make them anytime I have to make cookies for an occasion or as a thank you gift. My family (my husband) usually gobbles them down in a day or two, so they are always fresh. I prefer my chocolate chip cookies to be chewy, thick, melt in your mouth cookies rather than crisp, so if that’s what you are looking for, you’ve come to the right place.
I love to make this dough with my kids before nap time. Since it requires chilling, it is perfect. We can make the dough before they take a nap. Then I chill it, and before they wake up pop a batch or two into the oven and viola fresh cookies and milk as a post nap snack. What is better than that!
Recipe
Makes 2 dozen cookies. Prep time, including the chill, 1 hour 15 minutes (unless you use my freezer trick).
Ingredients:
- 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature (you can microwave it for about 30 seconds if needed)
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg, at room temperature (set the egg in warm water to bring it to room temperature quickly)
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch (***this is the key to the rich chewiness of these cookies)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/4 cup semi-sweet chocolate chips
- 4 hand stirs filled with love
Directions
- I use my stand mixer with the paddle attachment for this recipe. Start by beating the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium speed until fluffy. Mix in egg and vanilla. Scrape down the sides and bottom of the bowl as needed. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until just combined. DO NOT OVER MIX. The cookie dough will be pretty thick. Add the chocolate chips and mix by hand until evenly distributed. Cover dough tightly with press and seal or plastic wrap and chill for at least 1 hour and up to 2 days. If I am in a hurry I will stick the dough into the freezer for 10-15 minutes. Chilling is mandatory for this cookie dough.
- Once the dough is chilled pull it out and allow it to sit at room temperature for 5-10 minutes. It will be a bit crumbly when it is ready.
- While to dough is resting at room temperature, preheat the oven to 350 degrees and line 2 baking sheets with parchment paper or baking mats.
- Once the dough is ready, spoon out 1 inch balls (1.5 tablespoons of dough) but roll them in your hand so that they are taller than they are wide, this will allow for denser cookies. Place 12 cookies per baking sheet. Bake in the oven for 8-10 minutes (depending on your oven). They are down when there is just a tinge of golden brown on the edges. They will look undercooked, but they are not, they are perfect. Leave them on the cookie sheet for 5 minutes as they will continue to cook and set.
- Then transfer to a cooling rack and allow them to cool completely. This may also be a good time for a taste test! I always do!
As I said before, these cookies do not last long in my house, but they can be sealed in an air tight container for 1 week or frozen for about 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
