The BEST chocolate chip cookies!
- Feb 22, 2023
Having a reliable & tasty chocolate chip cookie recipe on hand is a MUST for any baker. If you don’t have one, then stop what you’re doing & print this page!! You’re going to want to hold this recipe tight for years to come!
This tried & true recipe creates the most perfect extra large chocolate chip cookies with golden crispy edges & a soft chewy center. Whether you're making a batch of cookies for one… or need dozens for an upcoming event, this recipe is sure to be a crowd pleaser.
So grab your mixing bowl & baking sheets & let’s get started!
The BEST Chocolate Chip Cookies
Supplies:
- bowls
- hand whisk
- electric or stand mixer
- spatulas
- baking sheet
- parchment paper
Ingredients:
- 2 cups + 2 TBSP all purpose flour
- 1 tsp baking soda
- 2 tsp cornstarch
- ½ tsp salt
- 1 ½ sticks (6oz) butter, melted & cooled
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2 eggs
- 2 tsp vanilla
- 1 1/2 cups of Sweet Shoppe Semi Sweet Chocolate Chips
Method of Preparation (MOP):
- In a medium bowl, use a hand whisk to combine flour, baking soda, cornstarch & salt. Set aside.
- In a separate bowl, with an electric or stand mixer, whisk on medium-high butter & both sugars for 1 minute. Then add eggs & vanilla & mix until fully incorporated.
- On a low speed, slowly add in dry ingredients & mix until well combined.
- With a spatula, fold in Sweet Shoppe Chocolate Chips.
- Cover & refrigerate your dough for 30-60 minutes.
- Remove from the refrigerator & preheat your oven to 325°F.
- Scoop ¼ cup of dough & roll into individual dough balls. Continue until you run out of dough. (You should have roughly 15-18 dough balls)
- Before placing the dough on your baking sheet, tear each dough ball in half then press the two halfs back together creating a slightly messy look.
- Place dough balls on parchment paper with enough room to spread.
- Bake for 12 minutes, at 325°F, rotating the baking sheet halfway through. When ready, your chocolate chip cookies should have golden edges & a soft center.
- Let cool & enjoy the very best cookies you’ve ever baked!
Makes 10-15 extra large cookies
TIPS:
- To give it enough time to cool before mixing with your sugar, melt the butter before you begin. You don’t want the melted butter to be too hot or it will melt the sugar.
- Did you notice cornstarch in the recipe? That’s the SECRET INGREDIENT (shh)! The cornstarch aids in creating that chewy cookie center.
- Use pure vanilla extract or a madagascar vanilla bean paste for an extra flavorsome cookie.
- Don’t over mix your wet & dry ingredients. This yields harder cookies.
- The longer you refrigerate your dough, the less it will spread.
- Ripping apart your dough & putting it back together yields in chewier centers by creating a small air pocket. It’s not a necessary step, but it will give you better results.
- You can make smaller chocolate chip cookies by rolling your dough in half & not ripping it apart.
- You can use regular or mini Sweet Shoppe Chocolate Chips for this recipe. Whichever you prefer!
- Add some flaked sea salt as soon as they come out of the oven for an even tastier flavor profile!
This recipe was perfectly curated by our friend Daniela Zographos from Yumsies Cake Pops. She takes her chocolate chip cookies seriously & took years to perfect this recipe.
Looking for more recipes? Check out the Stover & Company blog!
