If you ask my husband, there is nothing better than a classic chocolate chip cookie. You really can’t go wrong.
I think everyone has their own preferences when it comes to chocolate chip cookies, though. Do you like them crispy or soft? Thin or thick? Milk or semi-sweet?
I like them crispy on the edges, but soft in the middle. I am a dark chocolate girl, through and through, so you know I have to go with the semi-sweet chips in my chocolate chip cookies. I also like them on the thicker side. I think this helps keep that center soft and gooey.
The one special thing I like to add to any cookie I make is Kosher salt. This is the difference between a good cookie and a great one. The larger grain salt is like little bursts of flavor in your mouth when you’re eating it. When these are hot from the oven, they are irresistible!
I like to make all my cookies the same size, so I use a #16 cookie scoop. This one to be exact. A scoop ensures all your cookies are the same size and will bake more evenly. Your cookies will also look more professional when you use a scoop to portion them. You can find the number of scoop (which denotes it’s size) on the inside of the scoop or on the handle, depending on the brand. For the one I linked above, the size of scoop is located inside on the sliding u-shaped extractor piece…not sure what that’s called, haha! The smaller the scoop number, the bigger the scoop. At a bakery I worked at, we used a #8 scoop. That’s like 1/2 cup of dough per cookie and they were monstrously huge! Whatever size you prefer will work!
I don’t use parchment when I bake chocolate chip cookies, but you can. I haven’t noticed a benefit for this type of cookie, so why waste it?
If you don’t want to bake them all at once or want to have access to a fresh baked cookie whenever the craving strikes, you can scoop your cookie dough balls, spread them out on a flat baking sheet, and freeze them for about 20 minutes. Then, transfer the frozen cookie dough balls to a Ziploc bag and store in the freezer for up to 3 months. When you’re ready for a cookie or need something quick to bring to a friend, bake the cookie dough balls straight from the freezer just like you would if they were fresh dough. No need to defrost. They might take 2-3 minutes longer in the oven, but you’ll have fresh baked cookies without having to remake the dough every time!
Lastly, I always double this recipe when I make it, especially if you are going to make them as big as mine. Trust me, you’ll want to make a double batch so there are plenty to share. I gave two recipes below, one in cups and one in weights. The one in weights is already doubled for you 🙂 You can store cookies in a ziploc bag or tupperware container with a half slice of bread to keep them soft for up to 3 days. If you want to keep them any longer than that, I’d recommend storing them in the freezer.
If you give this recipe a try, let me know what you think!
- 12 oz Butter
- 12 oz Brown Sugar
- 3½ oz Granulated Sugar
- 2 Eggs
- 4 tsp Real Vanilla Extract
- 1 lb 6½ oz All-Purpose Flour
- ⅜ oz Cornstarch (or 4 tsp)
- ⅜ oz Baking Soda (or 2 tsp)
- 2 tsp Kosher Salt
- 1 lb semi-sweet chocolate chips
- Preheat oven to 350 degrees F.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color-at least 5 min. Add eggs and vanilla and blend in.
- Combine flour, cornstarch, baking soda and salt. Add dry mixture to sugars. Mix on low to combine just until the flour disappears. Stir in the chocolate chips.
- Using a standard-sized cookie scoop or tablespoon, drop dough onto a baking sheet. Bake for 8-10 minutes, until barely golden brown around the edges. (The tops will not brown, but do NOT cook longer than ten minutes.)
- Let cool on the sheet for 3 minutes and then transfer to a wire rack to cool completely.
- ¾ C Butter, unsalted, room temperature
- ¾ C Brown Sugar
- ¼ C Granulated Sugar
- 1 Egg
- 2 tsp Vanilla Extract
- 2 C All Purpose Flour
- 2 tsp Cornstarch
- 1 tsp Baking Soda
- ¾ tsp Kosher Salt
- 1½ C Semi-sweet Chocolate Chips
- Preheat oven to 350 degrees F.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color-at least 5 min. Add egg and vanilla and blend in.
- Combine flour, cornstarch, baking soda and salt. Add dry mixture to sugars. Mix on low to combine just until the flour disappears. Stir in the chocolate chips.
- Using a standard-sized cookie scoop or tablespoon, drop dough onto a baking sheet. Bake for 8-10 minutes, until barely golden brown around the edges. (The tops will not brown, but do NOT cook longer than ten minutes.)
- Let cool on the sheet for 3 minutes and then transfer to a wire rack to cool completely.
