I’ve loved a lot of cookies in my life but if I had to pick just one to spend the rest of my life with I think it would have to be chocolate chip. And it seems like I’m not the only one who’s committed to this cookie. When taking cookie polls it seems like Chocolate chip always seems to beat out other classic comfort cookies like Molasses, Snickerdoodle and Peanut Butter hands down! And 9 times out of ten when it’s a question of texture soft thick and chewy versus thin and crispy, I get the same answer: soft and thick with a slightly crisp edge, soft chewy center, and slightly warm from the oven. I am on team soft, thick, and chewy all the way, warmed or not warmed. This recipe is for my fellow chocolate chip team-mates a beautifully soft, thick, and chewy chocolate chip cookie that is just the total cookie package. And for those craving a slight twist click the link below for one of my fave variations to make it a mocha chocolate chip cookie using instant espresso and coffee liqueur in the batter and dunking it in chocolate. If you’re on team soft and thick chocolate chip cookie, this recipe is for you! If you’re on team thin and crisp chocolate chip you will still love this cookie if you just make the adjustments I include in the recipe notes below. Whatever team of chocolate chip you’re on I’ve got you covered here! Warning: these are dangerously addictive and impossible to leave alone so make sure you have people to give these away to as soon as they’re baked!
Makes: 1 dozen
Active Time: 20 minutes
Chilling Time: 1 hour
Baking Time: 10-12 minutes
- 1 stick unsalted butter, (softened to cool room temperature) (See Recipe Notes for Variation)
- 3/4 cup packed light or dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoons pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and white sugar together on medium speed until combined and creamy, about 2 minutes. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, combine flour, cornstarch, baking soda, baking powder, and salt. Add into the wet ingredients, then beat on low speed until combined. The cookie dough will be slightly thick. Mix in the chocolate chips. Cover dough and chill for at least 1 hour and up to 2 days. Don’t skip chilling unless your making thin cookies. Chilling is important to help keep the cookie from flattening too much.
- Remove cookie dough from the refrigerator and allow to sit at room temperature a few minutes. Preheat oven to 350°F. Line 1 large baking sheet with parchment paper. (Do not grease baking sheet or the cookie will spread too much.)
- Once chilled, roll pieces of dough, about 1 1/2 Tablespoons of dough each, into balls and place a couple of inches apart on baking sheet.
- Bake for 10-12 minutes, until barely golden brown around the edges. Cool for 10 minutes on the baking sheet and then remove to wire rack to finish cooling.
Recipe Notes: If you like slightly crispier edges with the soft center bake for 12 minutes.
For thinner crispier cookies, use 1/2 cup white sugar and 1/2 cup brown sugar instead of 3/4 cup brown sugar and 1/4 cup white sugar, use overly softened butter or melted butter instead of slightly softened butter, don’t chill the batter, omit the cornstarch and bake 12-13 minutes.