another day, another cookie
If you follow me on Pinterest, you’ve probably figured out I’m a total cookie monster. No matter how many cookie recipes I’ve pinned, you can never have enough. Honestly, a good chocolate chip cookie recipe is something you should be adding to your pinterest on the reg. Today I’m sharing with you one of my favorite chocolate chip cookie recipes. The recipe is simple and easy to follow. You do have to chill the dough, but only for 30 mins or so! It’s kind of a mix of a few different ones I’ve found online, with my own personal tips. Enjoy!
- 2 cups + 2 tablespoons all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- ½ teaspoon salt
- 1 ½ sticks (6 oz) butter, melted and cooled
- 1 cup brown sugar, lightly packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1½ cups dark chocolate chips (I use a mix of semi-sweet & dark chocolate!)
- In a medium-sized bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
- In a large bowl, beat together the cooled melted butter and the sugars with a hand-mixer for about one minute. Then, add in the eggs and vanilla extract. Beat until just combined.
- Slowly add in the dry ingredients and mix briefly, just until there are no flour clumps left. Fold in the chocolate chips.
- Cover and refrigerate the dough for 30 minutes to an hour.
- Remove the dough from the refrigerator and preheat the oven to 325 degrees, making sure you have the racks in the middle of the oven.
- Scoop however much cookie dough you want out and roll into a balls (I personally like smaller cookies, like less than 1/4 cup of dough. Then you don’t feel guilty for eating 10). Also – try making your balls taller rather than fatter, it helps them not flatten out too much. Place on a baking sheet lined with parchment paper (or a silipat mat), making sure the cookies have plenty of space to spread.
- Bake for about 12 minutes, rotating half-way through, or until the cookies have spread out and the edges are golden, but the center of the cookie still looks soft and just slightly under-cooked. Let cool on the baking sheets until the cookies are firm enough to remove. Every oven is different, so I recommend starting with just one or two cookies on the tray to see what baking time works best for you!
- Repeat with remaining batches, until all cookies are baked.