0 0
Chocolate Chip Cookies

Share it on your social network:

Or you can just copy and share this url

Ingredients

1.5 sticks Unsalted Butter (room temperature)
3/4 cup (150g) Dark brown sugar (if not weighed pack it)
1/4 cup (50g) Granulated sugar
1 Large egg (room temperature)
2 teaspoons Vanilla extract (use pure not imitation)
2 cups (250g) All-purpose flour (if not weighed level measuring cup)
2 teaspoons Cornstarch
1 teaspoon Baking soda
1/2 teaspoon Salt
1 and 1/4 cups (225g) Semi-sweet chocolate chips

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Chocolate Chip Cookies

I bake each dozen 1 at a time so my total time will be longer than if you put 2 trays in your oven.

Cuisine:

Ingredients

Directions

Share

These chocolate chip cookies were a hit and so easy to make. A great recipe to make with the kids.

Adapted from Sally’s Baking Addiction

(Visited 84 times, 1 visits today)

Steps

1
Done

In a large bowl (you can use either a stand mixer with the paddle attachment or a hand-held) add the butter and mix for 1 minute to make it light colored and creamy looking. Mix in egg and vanilla and scrape down the sides if needed.

You do not have to weigh your ingredients but I find the cookies are more consistent from batch to batch if I do use a scale. In another bowl (I place on the scale and press tare to start at 0g) than add brown sugar, press the tare button and add the granulated sugar before adding to the bowl containing the mixed butter, egg, and vanilla. Mix till light and fluffy.

Use the bowl that had the sugars and repeat the weighing process for the flour, cornstarch, baking soda, and salt. On low speed slowly mix the dry ingredients into the wet until everything is combined. Add the chocolate chips and mix for a few seconds till they look even throughout the cookie dough.

Cover tightly and refrigerate for at least 1 hour, can be refrigerated for up to 2 days. This dough does need to be chilled so don't skip this part.

2
Done

After dough has been chilled take out of the refrigerator and turn your oven on to preheat to 350°F, this gives the dough time to come to room temperature. Line 2 baking sheet with parchment paper or silicone baking mats. I buy sheets of parchment paper so they lay flat on the baking sheet.

3
Done

Spoon out about 1.5 Tablespoons of the dough and roll with your hands into individual balls. I can get a dozen on 1 baking sheet.

4
Done

Bake for 14-15 minutes till edges are lightly golden brown. Depending on your oven you may want to watch after 12 minutes. They will be puffy and they do deflate while cooling. I leave on the baking sheet for 5 minutes before moving to a cooling rack to finish.

Barbara

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Chocolate Peanut Butter Chip Cookies
Sugar Cookies Feature size
next
Amish Sugar Cookies
previous
Chocolate Peanut Butter Chip Cookies
Sugar Cookies Feature size
next
Amish Sugar Cookies

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.