This chocolate chip cookie recipe creates mushy, thick and buttery cookies with completely crisp edges and mushy chewy facilities. With no chilling required, you’ll be having fun with a heat chocolate chip cookie in simply half-hour. Get these glasses of milk prepared!
The hunt is formally over! These chocolate chip cookies are going to vanish faster than you may make them! Right here’s why you’ll love this recipe:
- Easy Substances: Made with 100% butter and some pantry staple substances, these cookies are a traditional with the proper chocolate chip to cookie ratio.
- Mushy & Chewy: A particular stacked dough method ensures your cookies will probably be good and thick with crispy edges and a mushy chewy heart.
- Zero Chilling: Nobody needs to attend if you find yourself craving cookies! Fortunately this chocolate chip cookie recipe doesn’t require you to relax the dough.
- Freezer Pleasant: Make a double batch and freeze this cookie dough for freshly baked, heat chocolate chip cookies each time the temper strikes!
On the lookout for one thing a bit of totally different? Strive these variations of the traditional: brown butter chocolate chip cookies, large peanut butter chocolate chip cookies or these chocolate chip marshmallow cookies.
Substances Wanted
Every part you want is a baking staple, so chances are you’ll have already got all of the substances you want! Scroll all the way down to the recipe card for actual quantities.
- Flour: Common, all-purpose flour.
- Cornstarch: This helps to maintain the cookies mushy and chewy.
- Butter: Use softened, unsalted butter. If utilizing salted butter, solely add 1/4 teaspoon extra salt.
- Sugar: A mixture of granulated sugar and lightweight brown sugar. You should utilize all brown sugar when you want a deeper taste.
- Vanilla: Use pure vanilla extract, not imitation, for greatest taste.
- Chocolate Chips: You’ll want semi-sweet or milk chocolate chips. Choose a superb high quality model for greatest outcomes. It’s also possible to use chocolate chunks for extra chocolate taste!
- Egg
- Baking Soda
- Salt
Apart from a particular stacked dough technique, this straightforward chocolate chip cookie recipe is an easy and traditional preparation. Stacking two balls of dough on prime of one another creates further thick cookies with crisp edges.
Because the dough bakes, the underside dough ball spreads sooner and creates the cookie edges. The highest dough ball turns into the mushy and chewy heart! Scroll all the way down to the recipe card for full step-by-step directions.
- Dough: Whisk to mix the dry substances, put aside. In a big bowl, cream the butter and sugar collectively till mild and fluffy. Combine within the egg and vanilla. Stir the dry substances into the moist substances, till the dough is simply mixed. Fold within the chocolate chips.
- Roll: Roll two balls of dough and stack them vertically on prime of one another. Proceed with remaining dough, guaranteeing you permit sufficient area between for spreading.
- Bake: Preheat the oven to 350°F and bake till the sides are set and cookies are frivolously golden brown. Cookies will look barely underdone within the center, however will end organising as they cool.
- Cool: Let cookies relaxation for five minutes on the baking sheet. Get pleasure from them heat, or switch them to a wire rack to chill fully.
Bakers’ Ideas
A couple of ideas to make sure your selfmade chocolate chip cookies end up completely!
- Measure Flour: Don’t scoop from a packed bag of flour, it would create overly dense cookies. As a substitute, fluff the flour with a fork. Then spoon the flour right into a measuring cup and stage it off with a knife.
- Don’t Over-Bake: To make sure your cookies have a mushy and chewy heart, you wish to take away them from the oven as quickly as the sides are set and they’re a pleasant mild brown shade. The middle will proceed to arrange as they cool on the baking sheet. Leaving the cookies in longer, can result in crunchy, crumbly cookies.
- Image-Good: If appears to be like matter to you, kind the dough as proven and press a number of chocolate chips immediately on prime. Instantly after baking, use a massive biscuit cutter to swirl across the cookies edges. This may give them completely spherical and even edges.
- Flaky Sea Salt: I like to sprinkle a bit of flaky sea salt on prime of the cookies proper as they arrive out of the oven. It provides them the proper candy and salty stability!
- Chill The Dough: When you’ve got the additional time, you’ll be able to chill the chocolate chip cookie dough for up 48 hours earlier than baking. This helps the flour to soak up and can create a good thicker cookie!
Variations to Strive
Now that you simply’ve laid the groundwork for the perfect chocolate chip cookies, you may make them your personal! Listed here are some concepts:
- Add Crunch: Go nuts! Strive peanuts, almonds, macadamias, pecans or hazelnuts so as to add texture.
- Sweet: Combine in mini peanut butter cups, Reese’s items, M&M’s, toffee items, and so forth.
- Chip Trifecta: Strive white chocolate chips, butterscotch chips and even peanut butter chips combined in along with your chocolate chips!
- Dried Fruit: Combine in 1/2 cup raisins, dried cranberries or cherries, chopped dried apricots or crystallized ginger.
- Brown Butter: Considered one of my private favorites! Comply with my how you can brown butter tutorial and let it cool fully and proceed with the recipe as written.
- Shortening: If you’d like your cookies to remain further mushy like bakery-style cookies from the grocery retailer, swap half of the butter for butter flavored shortening.
Storage & Freezing
Bake them contemporary or freeze them for later, listed here are your choices:
- Storage: Retailer cookies in an hermetic container at room temperature for as much as 5 days. Retailer with a slice of bread to maintain mushy, changing the slice because it turns into stale.
- Freeze Cookies: For further safety, wrap every cookie in plastic wrap and place in a freezer-safe bag. Freeze for as much as 3 months. Thaw in a single day within the fridge, or at room temperature for half-hour.
- Freeze Dough: Freeze unbaked dough balls on a sheet pan for half-hour. Switch to an hermetic, freezer secure container and freeze for as much as 6 months. When able to bake, place frozen dough balls on ready baking sheets. Bake as directed, however add about 2 further minutes to the bake time.
Yield: 24 cookies
Who would not love a heat, chewy chocolate chip cookie, simply out of the oven? This chocolate chip cookie recipe creates thick and buttery cookies with crispy edges and mushy, chewy facilities. With no chilling required, you’ll be having fun with a heat cookie in simply half-hour!
Substances
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 14 tablespoons unsalted butter, softened
- ¾ cup mild brown sugar
- ¼ cup granulated sugar
- 1 massive egg
- 2 teaspoons vanilla extract
- 1 heaping cup semi-sweet chocolate chips, or chocolate chunks
Directions
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Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Put aside.
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In a medium bowl, whisk collectively the flour, cornstarch, baking soda and salt. Put aside.
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In a stand mixer, beat butter and sugars till mild and fluffy, about 3 minutes. Add egg and vanilla extract.
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Add dry substances, mixing till fully mixed. Stir in chocolate chips till evenly distributed.
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Roll two balls of dough (every ball consisting of 1 heaping tablespoon of dough) and stack them vertically on prime of one another. Place them on the ready baking sheet, leaving about two inches for spreading. Proceed with remaining dough.
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Bake for 10 to 12 minutes, or till the sides are simply set and cookies are a light-weight golden brown. The cookies won’t look set within the heart, however they may end cooking whereas cooling on cookie sheet!
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Take away from the oven and permit the cookies to relaxation on baking sheet for five minutes, for the facilities to set. Serve heat, or switch cookies to a wire rack to chill fully earlier than storing.
Notes
Freeze Cookies: For further safety, wrap every cookie in plastic wrap and place in a freezer-safe bag. Freeze for as much as 3 months. Thaw in a single day within the fridge, or at room temperature for half-hour.
Freeze Dough: Freeze unbaked dough balls on a sheet pan for half-hour. Switch to an hermetic, freezer secure container and freeze for as much as 6 months. When able to bake, place frozen dough balls on ready baking sheets. Bake as directed, however add about 2 further minutes to the bake time.
Measure Flour: Don’t scoop from a packed bag of flour, it would create overly dense cookies. As a substitute, fluff the flour with a fork. Then spoon the flour right into a measuring cup and stage it off with a knife.
Don’t Over-Bake: To make sure your cookies have a mushy and chewy heart, you wish to take away them from the oven as quickly as the sides are set and they’re a pleasant mild brown shade. The middle will proceed to arrange as they cool on the baking sheet. Leaving the cookies in longer, can result in crunchy, crumbly cookies.
Image-Good: If appears to be like matter to you, kind the dough as proven and press a number of chocolate chips immediately on prime. Instantly after baking, use a massive biscuit cutter to swirl across the cookies edges. This may give them completely spherical and even edges.
Flaky Sea Salt: I like to sprinkle a bit of flaky sea salt on prime of the cookies proper as they arrive out of the oven. It provides them the proper candy and salty stability!
Chill The Dough: When you’ve got the additional time, you’ll be able to chill the chocolate chip cookie dough for up 48 hours earlier than baking. This helps the flour to soak up and can create a good thicker cookie!
Brown Butter: Considered one of my private favorites! Comply with my how you can brown butter tutorial and let it cool fully and proceed with the recipe as written.
Diet
Serving: 1 cookie, Energy: 179kcal, Carbohydrates: 21g, Protein: 2g, Fats: 10g, Saturated Fats: 6g, Polyunsaturated Fats: 0.4g, Monounsaturated Fats: 3g, Trans Fats: 0.3g, Ldl cholesterol: 26mg, Sodium: 101mg, Potassium: 68mg, Fiber: 1g, Sugar: 12g, Vitamin A: 219IU, Calcium: 15mg, Iron: 1mg
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