Best Chocolate Chip Cookies
Quick Info
Prep: 15m | Cook: 10m | Servings: 24 cookies
🛒 Ingredients
- 1 cup unsalted butter, barely softened
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs, cold
- 1 tbsp vanilla extract
- 3 cups all-purpose flour, spooned and leveled
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 tsp cornstarch
- 1–2 cups chocolate chips
🍳 Equipment
- Electric mixer
- Baking sheets
- Silicone baking mats or parchment paper
- Large cookie scoop (3 tbsp)
- Wire cooling rack
📋 Instructions
- Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone mats.
- In a large bowl, cream together butter and sugars for 1 minute. Add cold eggs and vanilla; mix just until combined without overmixing.
- Add flour, baking soda, salt, and cornstarch; mix on low speed. Fold chocolate chips in with the last cup of flour.
- Refrigerate dough for 30 minutes if time allows.
- Scoop dough (approx. 3 tablespoons each) onto baking sheets 2–3 inches apart. Press a few extra chocolate chips on top if desired.
- Bake for 8–10 minutes until edges are set and tops are barely golden.
- Let sit on the pan for 2–3 minutes before transferring to a wire cooling rack.
💡 Notes & Variations
- Mixing chocolate chips with the dry flour prevents them from sinking.
- If cornstarch is unavailable, substitute with 1–2 extra tablespoons of flour.
- Dough balls can be frozen for up to 3 months and baked directly from frozen (adding 1–2 minutes bake time).