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–+ servings
Chocolate Chip Cookies

Irresistible Chocolate Chip Cookies That Define Comfort Baking

A comforting recipe for Chocolate Chip Cookies that are thick, gooey, and easy to make, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 11 minutes
Chill Time 30 minutes
Total Time 1 hour 1 minute
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted cold butter Provides rich flavor; using cold butter helps maintain the dough's structure.
  • ¾ cup brown sugar Adds moisture and a deep caramel taste; substitute with light brown sugar for a lighter flavor.
  • ¾ cup granulated sugar Enhances sweetness and contributes to a crispy edge.
  • 2 count cold eggs Encourage the right texture and binding; ensures the cookies don’t spread too much.
  • 2 ½ cups all-purpose flour Key for structure; you can swap for gluten-free all-purpose flour if needed.
  • 1 tablespoon cornstarch Adds chewiness and helps achieve that soft texture that makes these cookies shine.
  • 1 teaspoon baking powder Gives a slight lift; using baking soda can make for an even denser cookie.
  • 1 teaspoon baking soda Aids in browning and spreading the cookies during baking.
  • ½ teaspoon salt Balances sweetness and enhances the overall flavor profile.
For the Chocolate
  • 1 cup semi-sweet chocolate chips The heart of the cookie's flavor; dark chocolate chips can amplify the richness.
  • 1 cup milk or white chocolate chips Introduces creaminess and a lovely contrast to semi-sweet chocolate.
Optional Add-Ins
  • 1 cup chopped walnuts or pecans For a delightful crunch; leave out for a nut-free treat.
  • 1 teaspoon espresso powder Intensifies the chocolate flavor without a coffee taste.

Equipment

  • Mixing Bowl
  • electric mixer
  • Parchment paper
  • Baking sheet
  • spatula
  • wire rack

Method
 

Step-by-Step Instructions
  1. Begin by creaming cold, cubed unsalted butter with brown sugar and granulated sugar in a large mixing bowl using an electric mixer on medium speed for about 4-5 minutes until light and fluffy.
  2. Add cold eggs to the mixture one at a time, mixing on low speed until fully incorporated.
  3. In a separate bowl, whisk together all-purpose flour, cornstarch, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a thick dough forms.
  5. Gently fold in semi-sweet chocolate chips and milk or white chocolate chips into the dough.
  6. Divide the cookie dough into large balls (about 6 ounces each) and arrange them on a baking sheet lined with parchment paper.
  7. Chill the dough balls in the refrigerator for 30 minutes to an hour for better flavor and texture.
  8. Preheat your oven to 400°F (205°C) while the dough chills.
  9. Bake the chilled dough balls for 9-11 minutes, until the tops are golden brown but the centers still look soft.
  10. Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

Chilling the dough is optional but recommended for better flavor and texture.

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