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The Best Chocolate Chip Cookies

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.

Keyword chocolate, cookie, dessert
Author Adell

INGREDIENTS

  • 1 cup butter (I use salted)
  • 1 cup brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla
  • 3 cups flour (15 ounces) see note below
  • 1 teaspoon baking soda
  • 1 teaspoon salt (or sprinkle tops with flakey sea salt)
  • 2 tablespoons corn startch
  • 2 cups milk chocoalte chips (Ghirardelli or Guttiard)
  • 1 cup semi-sweet chocolate chips (optional)

INSTRUCTIONS

  1. Preheat your oven to 375 degrees. Line your cookie sheets with silpat mat if desired. Set aside.

  2. 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.

  3. 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.

  4. 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.

  5. Stir in the milk chocolate chips & semi-sweet (if using) I love this combo. But whatever combo you choose will work :)

  6. 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)

  7. 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.

  8. Store in an airtight container. They also freeze well.

Recipe Notes

  • 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.
  • I use mexican vanilla blend. It is my favorite and I LOVE the flavor. If using vanilla extract, you may want to add less than a T. or to taste.
  • I added the weight of the flour measurement because flour can a tricky. This dough is not wet. It is a thick dough. I have made these with 15 to 15.75 ounces of flour. If you don't have a kitchen scale thats ok. I don't weigh the flour every time I make cookies, just don't pack it in the cup when measuring. If your cookies are flat, you need to add a little more flour. I like a slightly puffy cookie.
  • Every oven is slightly different. I have found that I prefer my cookies baked at a slightly higher temp for a shorter amount of time. Feel free to play around with baking times and temps but, for a soft cookie, don't over bake! If you have a convection oven, just bake them for 7-8 minutes at the same temperature. They will be slightly more brown on the bottom and edge. 
  • A silpat mat or baking directly on an ungreased cookie sheet is my favorite way to bake cookies. I use parchment paper sometimes but the cookies spread (slightly) when baking on the parchment vs the silpat mat. The silpat also browns the bottom a little bit more than the parchment, which I like.