Name: Chocolate Chip Cookies
Prep time: 15 min
Cook time: PT-487343H16M23S
Total time: 22 min
Cuisine: American
Ingredients: 1 stick cold butter; 1 egg (or 1/4 cup unsweetened applesauce for egg substitute); 1 tsp vanilla extract; 1 cup brown sugar; 1 cup white granulated sugar; 2 1/4 cups all-purpose flour; 1/2 tsp baking soda; 1 tsp cornstarch; 1/2 tsp salt; 1 full bag of chocolate chips; 1/2 cup walnut pieces (optional)

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Chocolate chip cookies are a classic treat that never goes out of style. These cookies are the perfect combination of soft, chewy, and crispy with just the right balance of sweetness and chocolatey goodness. Whether you’re baking them for a special occasion or simply craving something sweet, these chocolate chip cookies are guaranteed to satisfy your sweet tooth.

Chocolate Chip Cookies

Why You’ll Love This Recipe

I absolutely love how easy it is to make these chocolate chip cookies, and they come out perfectly every time. The combination of brown and white sugar creates a sweet yet slightly caramelized flavor, while the cold butter ensures a soft and chewy texture without needing to wait for it to reach room temperature. The addition of cornstarch makes them thick and full, with the baking soda helping them stay soft. And of course, the generous amount of chocolate chips ensures each bite is packed with gooey chocolate.

Ingredients

Sugar – We use brown sugar and white granulated sugar.
Butter – 1 stick of cold butter (no need to let the butter come to room temp!).
Egg – Just one egg (can substitute this for 1/4 cup of unsweetened apple sauce).
Vanilla – Vanilla is the flavor booster in cookies.
Baking Soda – Helps keep homemade cookies soft and tender.
Corn Starch – Makes the cookies full and thick.
Salt – All baked goods need salt, it helps balance the sweetness.
Chocolate Chips – 1 FULL bag of chocolate chips. Yes, you could use less… but why?
Flour – I used all-purpose for this recipe.
Walnut Pieces – Optional.

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 475°F.
Prepare your baking sheets with parchment paper to prevent the cookies from sticking.
In a smaller mixing bowl, whisk together the flour, cornstarch, salt, and baking soda.
Cut the stick of butter into smaller pieces and place it in a larger mixing bowl.
In the same larger bowl, combine the butter with both sugars, the egg, and the vanilla extract.
Gently stir the dry ingredients into the butter/sugar/egg mixture until well combined.
Add in the chocolate chips and optional walnut pieces, mixing gently until the dough is fully incorporated.
Use a tablespoon to scoop out cookie dough balls and place them on the prepared baking sheets.
Bake for 6-7 minutes or until the tops of the cookies are golden brown. Keep an eye on them to avoid overbaking.
Remove the cookies from the oven and let them cool. They’ll continue to cook on the inside while they cool down.
For the softest cookies, I recommend eating them while they’re still warm!

Servings and Timing

This recipe typically makes about 24 cookies, depending on the size of the dough balls. The baking time is about 6-7 minutes, and the total prep time is around 15 minutes.

Variations

If you like a bit of variety, here are a few ways to switch things up:

Add in a handful of chopped nuts like almonds or pecans instead of walnuts.
Try using dark chocolate chips for a richer, slightly less sweet flavor.
Mix in a bit of coconut flakes for a tropical twist.
If you’re gluten-sensitive, you can substitute the all-purpose flour with a gluten-free flour blend.

Storage/Reheating

To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies for up to 3 months. When you’re ready to enjoy them, simply reheat in the microwave for 10-15 seconds for that fresh-out-of-the-oven taste.

FAQs

1. Can I use margarine instead of butter for this recipe?

I wouldn’t recommend it. Butter gives the cookies a rich, flavorful taste and the perfect texture. Using margarine might change the consistency and flavor.

2. Can I make the dough ahead of time?

Yes! You can prepare the dough, cover it, and refrigerate it for up to 2 days. When you’re ready to bake, simply scoop and bake as usual.

3. How do I get my cookies to be softer?

To keep them soft, I recommend baking them for just 6-7 minutes. Let them cool slightly on the baking sheet before transferring them to a wire rack. For extra softness, eat them while they’re still warm!

4. Can I make these cookies without eggs?

Yes! You can substitute the egg with 1/4 cup of unsweetened applesauce, as suggested in the recipe. The applesauce will help bind the ingredients together and keep the cookies moist.

5. Can I use semi-sweet chocolate chips instead of milk chocolate?

Absolutely! I personally love the versatility of chocolate chips, and semi-sweet ones work great in this recipe, especially if you prefer a slightly less sweet cookie.

Conclusion

Making chocolate chip cookies is always a rewarding experience, and this recipe has quickly become one of my favorites. With simple ingredients, easy steps, and a result that’s just the right balance of crispy and chewy, I’m sure you’ll love them too. Whether enjoyed warm or stored for later, these cookies will bring a smile to anyone who tastes them!