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–+ servings
Homemade Chocolate Chip Cookies with large melted chocolate chunks, one broken open to reveal a gooey chocolate center, on a dark plate.

Chocolate Chip Cookies

5 from 1 vote
Soft, chewy chocolate chip cookies with crispy golden edges and gooey melted chocolate inside. Perfected through weeks of testing for the ultimate “cookie face” reaction.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time (optional) 30 minutes
Total Time 55 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 ¼ cups all-purpose flour - spooned & leveled
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter - softened
  • ¾ cup brown sugar - packed
  • ½ cup white granulated sugar
  • 2 large eggs - room temperature
  • 2 teaspoon pure vanilla extract
  • 2 cups semi-sweet chocolate chips - or chunks for bigger pockets
  • 2 teaspoon cornstarch - secret weapon for softness
  • sea salt flakes - for sprinkling, optional

Equipment

  • 1 Large mixing bowl (For the cookie dough base)
  • 1 Medium mixing bowl (For dry ingredients)
  • 1 Electric mixer (Stand or hand mixer)
  • 1 Measuring cups and spoons (Or kitchen scale for accuracy)
  • 2 Cookie sheets
  • 1 Parchment paper (For easy cleanup)
  • 1 Wire rack (For cooling cookies)

Method
 

  1. Preheat the oven to 350°F (175°C) and line a cookie sheet with parchment paper to prevent sticking and make cleanup easier.
  2. In a large mixing bowl, cream the softened butter until fluffy, then gradually add brown and white sugars. Beat until light and creamy, then add the eggs one at a time along with the vanilla extract, mixing until fully combined.
  3. In a separate bowl, whisk together the flour, baking soda, salt, and cornstarch. Gradually add this dry mixture to the butter mixture on low speed until just combined. Fold in the chocolate chips or chunks with a spatula.
  4. Scoop the dough into balls of about 2 tablespoons each and place them 2 inches apart on the prepared cookie sheet.
  5. Bake for 9–11 minutes until the edges are golden but the centers are still slightly soft. Let them cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 210kcalCarbohydrates: 28gProtein: 2.5gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 90mgPotassium: 75mgFiber: 1gSugar: 18gVitamin A: 150IUCalcium: 20mgIron: 1mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.Feel free to add more of your favorite toppings.

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