For me, chocolate chip cookies are a classic for a reason. They are perfectly chewy, chocolatey, sticky and hit the spot when you have a sweet tooth. They’re a must on rainy days, but there’s nothing better than a glass of cold milk with homemade cookies in the summer. Whether eaten alone or covered with ice cream, homemade cookies are unbeatable! Looking for the best chocolate chip cookies of all time… you’re in the right place. These cookies are BIG, soft, chewy, and can’t be beat.
1 1/4 cups of flour
3 TBSP of corn starch
1/2 TSP of salt
1/2 TSP of baking soda
1 stick of cold butter (1/2 cup)
6 TBSP of granulated sugar
6 TBSP brown sugar
1/2 TSP vanilla extract
A bag of semi-sweet chocolate chips. About 10-11 ounces (or 1/2 bag if you want less chocolate)
1/4 cup walnut pieces (optional)
Other supplies are needed:
Two mixing bowls (one for dry ingredients and a larger one for wet ingredients)
Electric hand mixer
Preheat the oven to 475°.
Prepare baking sheets with parchment paper to prevent sticking
In the smaller bowl, beat the flour, cornstarch, salt and baking soda.
Cut the bar of butter into smaller pieces (as shown in the video)
In the largest mixing bowl, combine butter, sugar, brown sugar, egg and vanilla extract
Gently on the dry ingredients in the larger mixing bowl (as seen in the video)
Add optional chocolate chips and nuts. Mix gently until completely combined
Using a full-sized spoon (tablespoon), make balls of cookie dough and place them on the baking sheet.
Bake for 6-7 minutes or until the tops of the cookies are golden brown (keep your eyes on them:)
Remove from oven and let cool (they will continue to bake inside as they cool)
For the softer cookies, eat them when they are hot, not totally cold.