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Best Chocolate Chip Cookies Recipe
Prep Time
20 mins
Cook Time
10 mins
Total Time
2 hrs 30 mins

The Best Chocolate Chip Cookies recipe. They are soft and chewy on the inside and slightly crisp on the outside. It's so easy to make.

Idle time: 2 hours

Servings: 2 dozen medium size cookies
Author: Teena Agnel
  • 2 and 1/4 cup (150 grams) All purpose flour
  • 2 teaspoons corn starch/Corn flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 + 3/4 stick or (1/2 cup + 6 tablespoons) or (200 grams) unsalted butter(@ room temperature)
  • 1/2 cup (100 grams) white granulated sugar
  • 3/4 cup (37 grams) packed brown sugar
  • 1 and 1/2 teaspoon vanilla extract
  • 1 whole large egg + 1 egg yolk
  • 1 and 1/2 cups chocolate chips
  1. Preheat the oven to 350 Degrees Fahrenheit / 175 Degrees Celsius.
  2. Sift or whisk together flour + corn starch + baking soda + salt and keep aside.
  3. Cream together butter + sugar until soft and fluffy.
  4. Add a whole egg and beat only until mixed well. Add the egg yolk and vanilla extract and mix well scraping off the sides.
  5. Add flour little by little to the egg mixture until everything is combined together. (Do not overmix)
  6. Add the chocolate chips and fold it well.
  7. Cover and refrigerate the dough for at least an hour or more for thicker cookies. If the dough has been in the refrigerator, let the cookie dough sit at room temperature for 10 minutes before scooping.
  8. Line a cookie sheet with parchment paper or a silicone mat. Using a cookie scooper or two tablespoons, scoop the dough. Keep it an inch or two apart on a cookie sheet and bake for 10-12 minutes or until the cookies look slightly underdone. Take the cookies out and let it sit on the same sheet for 5 more minutes. (Cookies will continue to cook on the sheet).

  9. Transfer onto a wire rack to cool completely before transferring into an airtight container.
Recipe Notes

You can also store the cookie dough in the freezer for a few months and the refrigerator for 3-5 days (if tightly covered).