The Best Classic Chocolate Chip Cookies
Chocolate Chip Cookies are such a staple recipe to have. Classic, soft, chewy, crispy edges and full of chocolate chips, you are going to love this Classic Chocolate Chip Cookie recipe!! Simply the best.
Ingredients
- 1 cup butter softened, 2 sticks, unsalted
- 1 cup light brown sugar
- 1/2 cup sugar
- 1 tbsp vanilla extract
- 2 eggs
- 2 1/2 cups all purpose flour spooned & leveled
- 1 tbsp corn starch
- 1 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp salt
- 1 cup semi sweet chocolate chips + more for tops
- 1 cup dark chocolate chips + more for tops
- 1 cup milk chocolate chips + more for tops
- flaky sea salt for tops (optional)
Instructions
- Pre heat your oven to 350℉ and line your baking sheets with parchment paper.
- In a large bowl add your softened butter, brown sugar and sugar and mix until light and fluffy.
- Add your eggs and vanilla extract and mix until well combined.
- Next, add your flour, cornstarch, baking soda, baking powder, and salt and fold in until just combined.
- Pour in your chocolate chips. I used a mixture of semi-sweet, dark chocolate and milk chocolate but you can use whatever you like best. Stir in.
- Scoop out your cookie dough into 1-2 inch balls and place on your baking sheets a few inches apart to prevent from spreading into each other when they bake. Top with extra chocolate chips.
- Chill cookie dough balls in the fridge for about 15 minutes before baking. (optional)
- Bake at 350℉ for 8-10 minutes and remove from oven just before cookies start to set. Using a round cookie cutter scoot in the edges of your cookies to prevent from spreading and to make them all round.
- Place back in oven to finish baking for 1-2 minutes. Be sure to not over bake if you like soft and chewy cookies. Cookies will still continue too bake slightly on the hot pan once removed from oven.
- Top with flaky sea salt (optional but this adds more flavor and helps balance the sweetness) and let set.
- Share & enjoy!!
Notes
Do I have to chill the cookie dough?
No you do nit have to but chilling will result in a thicker and more flavorful cookie but these will be SO good even if you decide to skip this step.
Can I make the dough and bake later?
YES!! Of course, once you scoop out your cookie dough you can place them in an airtight container or a freezer bag in the fridge for 5-7 days or in the freezer for up to a month. Let cookies thaw and bake as the recipe says.