Chocolate Chip Cookies
Servings: 12 Servings
Ingredients
- ½ cup unsalted butter softened
- ⅔ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1 ½ cup all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips plus extra for dotting over the tops
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3 to 4 minutes. A large bowl and hand mixer also work.½ cup unsalted butter, ⅔ cup light brown sugar, ¼ cup granulated sugar
- Add the egg and vanilla extract. Mix on low speed until combined.1 large egg, 1 tablespoon vanilla extract
- Add the flour, cornstarch, baking soda, and salt. Mix on low speed just until combined, then fold in the chocolate chips.1 ½ cup all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, ¼ teaspoon salt, 1 cup semi-sweet chocolate chips
- Shape the dough into balls using a 3-tablespoon cookie scoop, about 1½ inches in diameter. Place the dough balls on a small baking sheet lined with plastic wrap, cover, and refrigerate for at least 30 minutes. After chilling, bake the cookies or freeze some of the dough for later.
- When you're ready to bake, preheat the oven to 350°F. Arrange the dough on the prepared baking sheet leaving a couple of inches between each ball of dough. Press a few extra chocolate chips into the tops, if desired.
- Bake for 11 to 13 minutes. Remove the cookies when the edges are lightly browned but the centers still look soft.
- Let the cookies cool on the baking sheet for 2 to 3 minutes, then transfer them to a cooling rack.
Notes
- Store the cookies in an airtight container at room temperature for 4 to 5 days.
- To freeze the cookie dough, place the chilled dough balls in the freezer until firm, about 1 hour. Transfer them to a freezer-safe bag or container and freeze until ready to bake.
- The cookie dough can be baked from frozen. Add a couple of minutes to the baking time. I’ve found that cookies baked straight from the freezer have slightly crisper edges than cookies baked from thawed dough.
- The cookies will continue to set as they cool. For soft centers, remove them from the oven while the centers still look slightly underdone.
Nutrition Facts
Chocolate Chip Cookies
Serving Size
1 Cookies
Amount per Serving
Calories
284
% Daily Value*
Fat
14
g
22
%
Saturated Fat
8
g
40
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
35
mg
12
%
Sodium
211
mg
9
%
Potassium
127
mg
4
%
Carbohydrates
36
g
12
%
Fiber
2
g
8
%
Sugar
22
g
24
%
Protein
3
g
6
%
Vitamin A
264
IU
5
%
Calcium
26
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
