Chocolate Chip Cookies are one of those things that most people have tried baking in their life. You might be like me and have tried several recipes and still just can’t seem to find the right ones. I have been known to mess up chocolate chip cookies, for some reason they have just always been difficult for me to make. That’s why our recipe for the BEST CHOCOLATE CHIP COOKIES is a recipe that Jason does. Well this recipe, I think, might produce the perfect chocolate chip cookies. If you like a soft cookies that are loaded with chocolate chips, then you will love these. I love them because they are not super puffy, dense cookies. They are kind of flat, which makes them easy to snack on, but they still puffy and airy enough.
When I make these cookies, I place 3-5 chocolate chips on top of the cookies after I roll the balls. This make for beautiful cookies when they are done. Just make sure to slightly press them in so they aren’t awkwardly sticking out after they bake.
Not going to lie, I probably ate about 15 of these in the matter of four days. They’re very tempting to stop by and grab a few to snack on.
- 3 cups all-purpose flour
- 2 tablespoon cornstarch
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 1¼ cup brown sugar, packed
- ⅔ cup granulated sugar
- 2 eggs, room temperature
- 3 teaspoons vanilla extract
- 1 cup semisweet chocolate chips
- 1 cup milk chocolate chips
- 1 cup assorted chocolate chips to add before baking
- Preheat oven to 350°F.
- In a medium to large bowl whisk the flour, corn starch, salt, and baking soda.
- In a large mixing bowl or a stand mixer, mix the butter for 30 seconds to a minute until creamy. Next, add the sugars and mix on medium high speed for 3-4 minutes. Until the mixture turns light in color and becomes fluffy. Add the vanilla extract. Add one egg at a time, mixing for about 30 seconds with each egg.
- Add in the flour mixture, beat on medium low speed until just combined. By hand Stir in the chocolate chips, until just combined.
- Chill in the refrigerator for 1 hours minimum. You can shape the dough balls before putting them in the fridge.
- Use a 1 tablespoon cookie scoop or use a spoon and then shape the dough into balls. Place the dough balls on the baking sheet. I can usually fit 12 dough balls on a sheet.
- Bake for 8-10 minutes or until the edges are lightly brown and set. Cool the cookies on the baking sheet for 5-10 minutes, then finish cooling on a wire rack.