The Best Chocolate Chip Cookies

As a child I would stand on a chair and hold a spoon and stir and stir and stir helping my mom bake big batches of chocolate chip cookies. I’m pretty sure I made cookies at least once a week when I was growing up. I loved helping my mom and she loved sharing her love of baking with me. Now I share my love of baking with my son and hopefully in a couple of months my daughter as well!

Chocolate chip cookies are my favorite and this is the recipe that I use all the time now whenever I decide to make cookies. My husband is a huge fan of these. I believe it is critical to possess an amazing chocolate chip cookie recipe. Another great thing about this recipe is it’s quick. I can whip up a batch of these in 30 minutes or less. 

These cookies are soft and chewy and chocolate-y what more could you want?

Related: Peanut Butter Stuffed Chocolate Cookies

Ingredients

What makes up my chocolate chip cookies?

Flour, sugar, butter, eggs, vanilla, cornstarch, baking powder, and of course chocolate chips. 

Flour – necessary to keep the cookies from being mushy balls with no structure. The amount of flour in this recipe keeps them chewy. 

Sugar – the sweetener for most cookies. My cookies have a lot more brown sugar than regular sugar causing the cookie to have a more chewy texture. 

Butter – the fat in these cookies that make them tender. I like to microwave my butter for 10 second increments until it reaches “room temperature” which is when you can just poke your finger in but it doesn’t yet feel warm to the touch 

Eggs – the binding agent and help provide structure to the cookie. These cookies have two eggs which seems to be the magic number for most cookies. 

Vanilla– I read once to always double the vanilla in a recipe, but you won’t need to here. It already has plenty of vanilla extract. 

Cornstarch – my secret ingredient. It adds more fluff to the cookie. It makes the cookies crumbly and tender. 

Baking powder – helps the cookies rise the perfect amount. 

Chocolate chips – I use semi-sweet, but you can be creative and use any kind. Or you can chop your own chocolate from a bar to add. I have done this before and it truly makes these into amazing homemade cookies. 

Baking Products I Love

Directions

Preheat the oven to 350 F. Prep a baking sheet with parchment paper or silicone baking mats. 

Cream the butter with the brown sugar and granulated sugar until completely blended and fluffy. 

Add the eggs and vanilla. Stir completely. 

Add the dry ingredients except chocolate chips. Stir until combined. 

Add in chocolate chips 

Use a cookie scoop or form dough into balls. 

Place on prepared baking sheet. 

Bake 12-15 minutes. If you are using baking mats it won’t get as brown as if you use parchment paper. The top should just start turning brown. 

Allow the cookies to cool several minutes before transferring to a cooking rack or inhaling immediately. 

Tips

• Don’t scoop your flour, instead spoon it into the measuring cup, or shake it in.
• Don’t over mix your cookies
• Use a cookie scoop to make sure all of your cookies are the same size.
• I love to make my cookie dough, roll it into balls, and then freeze it in a plastic bag to eat later. 
• You can freeze the dough for 10 minutes to make sure that the cookies won’t spread.
• Use parchment paper or a silicone baking mat to keep your cookies from sticking to the pan.
• Use an oven thermometer to ensure your oven is actually at the temperature it says it is.
• If your oven has hot spots, make sure you turn your pan halfway through the bake.
• Remove cookies earlier rather than later to keep them from overcooking.
• Store cookies in an airtight container for up to one week.

I hope you love these cookies as much as I do! Let me know in the comments how your cookie baking goes. If you loved these, check out my quintuple chocolate peanut butter cookies!

Related: Peanut Butter Cookies