My favorite chocolate chip cookies. This is the cookie recipe my great grandmother started me on. It holds a special place in my heart and stomach. These chocolate chip cookies are unbelievably soft, chewy and wonderfully buttery.
I know what you are thinking. There are already a million chocolate chip cookie recipes out there and about twice as many different ways to make them. Why am I posting one here? Sometimes you need to make something super simple and basic and that really hits home with you. That’s these cookies. They aren’t fancy. I will never claim something preposterous like them being THE BEST CHOCOLATE CHIP COOKIE YOU WILL EVER MAKE. EVER!!! In fact, I would never claim that about any recipe. We all have our own definition of the best and they aren’t always the same. Instead, these are my personal favorite cookies.
Crispy on the edges
Unbelievably chew in the middle
A little Salty
Exactly how I like my cookies. These are the cookies I make when I want comfort food. When I want to send something home with any guests. My go-to dessert for basically anything at any time. There isn’t any trick to my chocolate chip cookies to make them extra this or that. Just a bit of extra vanilla and an extra dash of love (I am so corny, I know). They are extraordinarily ordinary, and yet completely amazing.
Just the kind of treat you need for your Monday.
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon corn starch
- ¾ cup (1½ sticks) unsalted butter, room temperature
- 1 cup firmly packed brown sugar
- ¾ cup sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 2½ teaspoons vanilla extract
- 2¼ cups mini chocolate chips (may also use regular chocolate chips)
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
- In a medium bowl, mix together the flour, baking soda, salt, and corn starch, set aside.
- Beat the butter and both sugars together until light and fluffy. Beat in the egg plus yolk and then add the vanilla and beat well again.
- Fold in the flour until just combined. Fold in the chocolate chips (reserve some to stud the top of the cookies).
- Optionally chill the dough for an hour. You can skip this if you really want your cookies now, but you get a better flavor when you chill.
- Scoop out heaping tablespoons of the cookie dough and drop onto the baking sheet, at least two inches apart.
- Bake for 9 minutes. Remove and top with chocolate chips (you will need to carefully push them in so they stick). Allow to cool on a wire rack.