The BEST (one bowl!) chocolate chip cookie recipe! No chilling required. These classic cookies are soft, thick and easy to make. You will make these over and over! Our family's favorite chocolate chip cookies.
Preheat your oven to 375 degrees. Line your cookie sheets with silpat mat if desired. Set aside.
To soften my butter, I just stick it in the microwave for 5-8 seconds. Flip it over and do another 5-8 seconds. You just want to soften it up a little, not melt it or make it too soft.
Place the butter in the bowl of a stand mixer & using the paddle attachment (or you can use a hand mixer) cream the butter and sugars together. Add the eggs & vanilla and mix just until creamy.
Sprinkle in the flour, cornstarch, baking soda & salt in the bowl, on top of the wet mixture. Mix until just combined. If the dough looks too wet, sprinkle in a little more flour with the chocolate chips.
Stir in the milk chocolate chips & semi-sweet (if using) I love this combo. But whatever combo you choose will work :)
Scoop into balls. My cookie scoop is 1½" in diameter or a #50. About 1.25 T. of dough. Place 12 dough balls on a cookie sheet about 2" apart and bake for 8-9 minutes, don't over bake! (I bake for 8 min.) If your cookie scoop is larger (a common size is #40 which is about 1.5 T. of dough) or you make bigger cookies, adjust the cooking time accordingly. (You will probably just need to bake a minute or so longer)
If the cookies spread at all during baking, I take a small metal spatula, turn it upside-down and gently push the edges around the cookie to from a perfect circle.
Store in an airtight container. They also freeze well.