Chocolate Chip Cookies

Who doesn’t love warm, gooey chocolate chip cookies fresh out of the oven? This recipe is not only ridiculously easy, but it’s also perfect for those moments when a cookie craving strikes! You can whip up the dough in no time, freeze it, and bake whenever you want a batch of delicious cookies ready in just 10 minutes. Whether you're indulging in a late-night treat or impressing friends and family, these classic American-style chocolate chip cookies never disappoint. Keep the dough handy in the freezer, and you'll always have a reason to smile!

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Course: Snack

Cuisine: American

Keyword: american cookies, chocolate chip, cookies

Servings: cookies

Calories: 223kcal

Equipment

2 bowls
1 Whisk

Ingredients

280 g all-purpose flour
6 g baking soda
8 g corn flour
Pinch of salt
170 g unsalted butter melted and cooled
130 g brown sugar
80 g granulated sugar
1 large egg + an extra yolk at room temperature
10 g vanilla extract the good stuff trust me it matters
225 g semi -sweet chocolate chips or chunks

Instructions

Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg and egg yolk. Finally, whisk in the vanilla extract.
The mixture will be thin. Pour into dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, thick, and appear greasy. Fold in the chocolate chips. The chocolate chips may not stick to the dough because of the melted butter, but do your best to combine them.
Cover the dough tightly and chill in the refrigerator for at least 2–3 hours or up to 3 days.
Take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes.
Preheat oven to 170°C (335°F). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
Using a cookie scoop or Tablespoon measuring spoon, measure 3 scant Tablespoons (60g) of dough for XL cookies or 2 heaping Tablespoons (50g) of dough for medium/large cookies. Roll into a ball, making sure the shape is taller rather than wide—almost like a cylinder. This helps the cookies bake up thicker. Repeat with remaining dough. Place 8–9 balls of dough onto each cookie sheet.
Bake the cookies for 12–13 minutes or until the edges are very lightly browned. (XL cookies can take closer to 14 minutes.) The centers will look very soft, but the cookies will continue to set as they cool. Cool on the baking sheet for 10 minutes, then transfer the cookies to a wire rack to cool completely.
Cookies stay fresh covered at room temperature for up to 1 week.

Notes

Pro Tip: I like to roll the cookie dough into little balls and stash them in an air-tight container in the freezer—just in case a cookie emergency strikes (which, let’s be real, happens a lot). Whether it’s a sudden craving or surprise guests, I just pop a few in the oven. The smell of freshly baked cookies? Absolutely impossible to resist!

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