Chocolate chip cookies

Listen to me! Making the ultimate Chocolate chip cookies isn't just about throwing flour in a bowl; it is about having respect for the ingredients. Most people produce bland, dry discs that belong in the bin. To get that gooey, rich texture, you need patience and absolute precision. We are using melted butter for richness and a touch of cornstarch for that unbelievable chew. Imagine serving these warm alongside a sophisticated Espresso Martini for a truly elevated dessert experience. These Chocolate chip cookies are bold, decadent, and frankly, the only recipe you will ever need. Now, stop stalling and get in the kitchen!

Ingredients for Chocolate chip cookies

• 2 1/4 cups (281g) all-purpose flour (spooned and leveled)
• 1 teaspoon baking soda
• 1 1/2 teaspoons cornstarch
• 1/2 teaspoon salt
• 3/4 cup (170g) unsalted butter, melted and slightly cooled
• 3/4 cup (150g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1 large egg + 1 egg yolk, at room temperature
• 2 teaspoons pure vanilla extract
• 1 1/4 cups (225g) semi-sweet chocolate chips or chocolate chunks

Instructions to prepare Chocolate chip cookies

1. Whisk Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cornstarch, and salt. Set this aside and do not make a mess.
2. Mix Wet Ingredients: In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no sugar lumps remain. Whisk in the whole egg, then that beautiful extra egg yolk. Finally, whisk in the vanilla extract.
3. Combine: Pour the wet ingredients into the dry ingredients and mix together with a large spoon or spatula. The dough will be very soft, thick, and shiny.
4. Add Chocolate: Fold in the chocolate chips or chunks. Don't be shy with them!
5. Chill (Mandatory): Cover the dough tightly and refrigerate for at least 2 hours. Chilling is necessary to prevent the cookies from over-spreading into a disaster.
6. Prep: Preheat your oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone baking mats.
7. Shape: Take the dough out and let it soften for 10 minutes. Scoop about 2 to 3 tablespoons of dough and roll into a ball. Shape the balls to be taller rather than wide for a thicker cookie.
8. Bake: Bake for 11 to 13 minutes. The cookies will look soft and "undone" in the center, but the edges should be very lightly browned.
9. Cool: Let the cookies cool on the baking sheet for at least 10 minutes. They will firm up as they cool. Transfer to a wire rack to cool completely.

Chocolate chip cookies Details

Prep Time: PT2H15M
Cook Time: PT13M
Total Time: PT2H28M
Servings: 18

Expert Tips

Substitutions for Chocolate chip cookies

If you want to elevate the flavor, swap those standard chips for high-quality dark chocolate chunks. The irregular sizes create stunning pools of melted chocolate. You can also use salted butter if you are in a pinch, but remember to omit the additional salt from the dry ingredients or you will ruin the balance!

Errors to Avoid with Chocolate chip cookies

The biggest mistake is skipping the chilling process. If you put warm dough in the oven, you will end up with thin, greasy pancakes. Also, do not overbake! These cookies should look slightly underdone when they come out; the residual heat on the baking sheet finishes the job perfectly.

Alternative Cooking of Chocolate chip cookies

If you are in a rush and only want one or two cookies, you can actually bake these in an air fryer at 300°F for about 8 to 10 minutes. Just make sure to use parchment paper so the dough doesn't fall through the basket. It’s a quick way to get a fix without heating up the entire kitchen.

Frequently Asked Questions about Chocolate chip cookies

Q1: Why do I need an extra egg yolk?

The extra yolk adds fat and moisture without the water content found in an egg white. This is the secret to getting that fudge-like, chewy center that separates a professional cookie from a supermarket biscuit.

Q2: Can I freeze the cookie dough?

Absolutely! Roll the dough into balls and freeze them on a tray before transferring to a bag. You can bake them straight from the freezer; just add an extra minute or two to the baking time. Fresh cookies whenever you want!

Q3: Why use cornstarch in the dough?

Cornstarch is the secret weapon for texture. It helps soften the harsh proteins in the all-purpose flour, resulting in a cookie that is delicate, tender, and stays soft for days. Don't leave it out!