Description
Delicious homemade chocolate chip cookies with a perfect chewy texture.
Ingredients
Scale
- 3 cups all-purpose flour
- ¼ cup cornstarch
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 ½ cups dark brown sugar (packed or light brown sugar)
- 1 cup unsalted butter (melted)
- 2 large eggs
- 1 tablespoon vanilla extract
- 12 ounces semisweet chocolate chips (or 8 oz chocolate chips + 4 oz chopped chocolate)
- Flake salt (optional or kosher salt)
Instructions
- Preheat the oven to 325°F. Set out several baking sheets and line them with parchment paper.
- Set out a mixing bowl for the dry ingredients. Combine the flour, cornstarch, baking soda, and salt. Mix well.
- Set out a stand mixer. Add the packed brown sugar, eggs, and vanilla extract to the bowl. Mix on low, and pour in the melted butter. Once the mixture is well combined, slowly add in the flour mixture.
- Scrape the bowl with a rubber spatula. Then add the chocolate chips to the mixture. Mix by hand until all the chips are well incorporated.
- Use a 1 tablespoon cookie scoop to measure out 2-tablespoon balls of dough. Roll the balls and place them on the baking sheets, 2 ½ inches apart, with the prettiest “chippiest” side up.
- Bake for 8-12 minutes, until the edges are golden, the centers are puffed, but they still look slightly underbaked. If desired, sprinkle the tops with flake salt.
- Allow the cookies to cool completely on the baking sheets. Then move to an airtight container and store.
Notes
- This recipe can be adjusted using light brown sugar instead of dark brown sugar.
- For a more intense chocolate flavor, use a combination of chocolate chips and chopped chocolate.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg