Today, I'll show you how to make a simple chocolate chip cookie recipe. What sets this one apart is the perfect blend of textures—crispy edges, a soft, gooey center, and rich, buttery flavor in every bite. With a touch of cornstarch for the ideal chew and a mix of sugars for depth, these cookies strike the perfect balance. Whether you’re sharing them or keeping them all to yourself, this recipe is bound to become a favorite! It's important to ensure that all your ingredients are at room temperature, as this allows for better mixing and texture in the final product.
Getting the Dry Ingredients Ready
In a large bowl, whisk together the flour, baking soda, cornstarch, and salt. Make sure everything is evenly combined—this step ensures your cookies bake with a consistent texture and flavor. The baking soda acts as a leavening agent, helping your cookies rise slightly during baking. Make sure to measure your flour correctly to avoid dense cookies; using the spoon-and-level method or a kitchen scale can help achieve accuracy.
The Sweet Stuff
It’s time to mix the sugars. Brown sugar adds a rich, molasses flavor, while white sugar helps with the crispiness. Be sure to break up any clumps along the way for a smooth blend. Mixing sugars not only influences the taste but also impacts the moisture content of the cookies, resulting in a soft and chewy texture. Feel free to experiment with the ratio of brown to white sugar for different flavor profiles!
Now for the eggs—one whole egg plus an extra yolk. The yolk gives these cookies their soft, chewy center. Add a splash of vanilla extract for a hint of sweetness that ties everything together. The extra yolk not only contributes moisture but also richness, which elevates the flavor. For an enhanced vanilla flavor, consider using vanilla bean paste or freshly scraped vanilla beans.
Bringing it All Together
Gradually add the flour mixture to the wet ingredients, working in thirds. This keeps the dough from becoming too dense. Take your time here—cookie dough is all about patience! Mixing too vigorously can develop gluten, leading to tougher cookies. Ensure that each addition of flour is just combined before adding the next batch; this will help keep your cookies tender and light.
Here’s the fun part: folding in the chocolate chips. Doing this by hand ensures that the chips don’t break and stay evenly distributed throughout the dough. You can mix and match chocolate types, including semi-sweet, milk, or even dark chocolate. Adding chopped chocolate bars can give you delicious melty pockets of chocolate in every bite!
Chill for a Moment
A short chill in the fridge—just 5 to 10 minutes—makes the dough easier to handle. It also helps the cookies hold their shape during baking. Chilling the dough allows the flavors to meld, which can improve the overall taste. If you have time, chilling for up to 24 hours can intensify the flavors even further and create a more complex cookie.
Into the Oven
Preheat the oven to 325°F (160°C). Use an ice cream scoop to make even portions of dough, and place them on the baking tray with enough space to spread. Bake for 10-12 minutes, until the edges turn golden but the center stays soft. Keep a close eye on them during the last few minutes of baking, as every oven varies slightly in temperature. It's best to underbake them slightly to retain that soft center.
The Best Part
Let the cookies cool for a few minutes before transferring them to a wire rack. They’re irresistible warm, but if you can wait, they store beautifully for later enjoyment. Allowing them to cool slightly helps them firm up without losing their gooey center. To store, place them in an airtight container at room temperature. For longer storage, you can freeze the cookies in a zip-top bag; they’ll taste just as good when thawed!