Best Chocolate Chip Cookies From Scratch
This is the ultimate guide on how to make the Best Chocolate Chip Cookies from Scratch. They have soft centers, crispy edges and are beyond chewy. You can use it as your basic cookie recipe and add any add-ins you love.
Servings: 16 cookies
Calories: 217kcal
Ingredients
- 1 ½ cups all-purpose flour, spooned and leveled
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter at room temperature
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1 ½ teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- In a medium bowl, stir together the flour, cornstarch, baking soda, and salt and set aside.
- In a large bowl, using an electric mixer fitted with a paddle or whisk attachment, cream the butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes. Then add the egg and vanilla and mix for about 1 minute, until creamy and well combined.
- Add the flour mixture and mix on medium-low speed just until incorporated, about 30-60 seconds. Then add the chocolate chips and mix on medium-low speed just for a few seconds until well distributed. Then cover and chill for 1 hour.
- Line 2-3 baking sheets and preheat the oven to 350°F (175°C).
- Scoop 16 equal-sized balls (about 2 tablespoons [45g]) of chilled cookie dough and roll into balls. Place 6-8 cookies, spaced 4 inches (10cm) apart, on each prepared baking sheet. Bake one sheet at a time for 10-11 minutes, or until the edges of cookies are set and lightly browned, and the center looks undone, pale, dry, and lightly puffed.
- Remove from the oven and let cool on the baking sheet for about 5 minutes, or until firm enough to move. Then, transfer to a wire rack and let cool completely. The cookies will stay fresh in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
Video
Notes
Cooking Time and Temperature
Bake at 350°F (175°C) for 10-11 minutes, one baking sheet at a time.Taste & Texture
Soft and chewy in the centers with lightly crisp edges and a balanced chocolate chip cookie flavor.Storage, Freezing & Reheating
- Room Temperature: Store baked cookies in an airtight container for up to 4 days.
- Freezer: Wrap fully chilled baked cookies in plastic wrap and store them in freezer bags for up to 3 months. Unbaked dough can also be frozen for up to 3 months.
- Reheat: Not specified.
Serving Recommendations
- Serve with a cold glass of milk.
- Enjoy with vanilla ice cream for a simple dessert.
Recipe Variations and Substitutions
- Use chocolate chunks or chopped chocolate bars instead of chocolate chips.
- For smaller cookies, scoop 2 teaspoons (21g) of dough per cookie and bake for 7-8 minutes.
- For big chocolate chip cookies, scoop 2 tablespoons (90g) of dough per cookie and bake for 12-14 minutes.
- Gluten-free flour can be used in place of all-purpose flour.
Proper Storage Tips
- Store baked cookies in an airtight container.
- Keep them at room temperature for up to 4 days.
- For longer storage, wrap fully chilled cookies in plastic wrap and place them in freezer bags for up to 3 months.
Pro Tips
- Spoon and level the flour instead of packing it into the measuring cup.
- Chill the dough for 1 hour before baking for the intended texture.
- Let frozen dough thaw before baking rather than putting it straight into the oven.
- Remove the cookies while the centers still look pale and slightly underdone because they continue baking on the baking sheet.
Make big chocolate chip cookies Scoop 2 tablespoon (90g) of dough per cookie and bake for 12-14 minutes.
Nutrition
Calories: 217kcal | Carbohydrates: 28g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 79mg | Potassium: 90mg | Fiber: 1g | Sugar: 17g | Vitamin A: 207IU | Calcium: 18mg | Iron: 1mg