There’s just something about the smell of freshly baked cookies. Not only does it invoke wonderful childhood memories, but also, who in their right mind could not be happy when they smell them?! Eating them fresh out of the oven is obviously the best part. The warm melted chocolate, and soft chewy cookie. At our house, for the most part, they can be gone within minutes. So I thought I’d share my go-to chocolate chip cookies.
I’ve been making this specific one for years. I know the cornstarch seems like a strange ingredient, but it binds it all together. I don’t know about you, but even as a baker, I’ve had chocolate chip cookies flatten out like pancakes multiple times. This ingredient prevents that from happening. So this recipe is mostly foolproof, making it my go-to chocolate chip cookies.
Melting the butter, and then refrigerating the dough afterward might seem odd. But just do it! LOL! Bringing the butter to liquid state changes the composition while giving the cookie a perfect texture. Of course you can change up the kind of chip or chocolate morsels as you please. Add some nuts or dry fruit. Make them your own!
Now, you don’t want to bake these till they’re too golden. After 10 min, depending on your oven, try lifting one up to check under. You’re looking for golden brown underneath, and evidently not fall apart when you do so. The secret to these cookies, aside from the cornstarch, is for them to be a little underdone. This way they keep that soft, chewy texture longer.
I also like to use salted butter. I know you’re suppose to use unsalted to bake, but I prefer a little added salt. Unless I specify unsalted in my recipes, rest assure it’s salted.
In order that your children don’t eat them all, you’d better get baking right away before they get back from school! Hoping this post inspires you to get in the kitchen and bake something today. Don’t forget to sign up for my weekly newsletter in order not to miss any recipes.
Also, pin this recipe to your cookie board on Pinterest so you can keep it close at hand .
Go-To Chocolate Chip Cookies
Ingredients
- 3/4 cup Melted Butter
- 1/2 cup White Sugar
- 3/4 cup Brown Sugar
- 1 Egg
- 1 Egg Yolk
- 2 tsp Pure Vanilla Extract
- 2 1/4 cups All-purpose Flour
- 1 tsp Baking Soda
- 1 1/4 tsp Cornstarch
- 1/2 tsp Salt
- 1 cup Chocolate Chips
Instructions
- Whisk or sift, the flour, baking soda, cornstarch, and salt. Set aside
- In a separate bowl, cream the butter, white sugar, and brown sugar together till nice and fluffy. Add the egg, egg yolk, and vanilla. Once combined, add the dry ingredients. Mix till almost no more flour remains, then fold in chocolate chips.
- Cover and refrigerate the dough for 3 hours or overnight. I've shaped the dough and frozen it at this point to bake at a later date. The texture will be a bit different, but still delicious.
- Preheat your oven to 325 Fahrenheit, and line baking sheets with parchment paper or a silicone sheet.
- Let the dough stand at room temperature for 10 min before shaping into balls. make smaller ones with about 1 12 Tbsp of dough if you like bite-size ones. Or 3 Tbsp for larger cookies. Just remember your baking time will then differ, so keep a close eye on them.
- Bake cookies for about 12 min, checking after 10 min underneath. You're looking for a golden brown color. Allow to cool a few min.
