Description
Delight in these classic Chocolate Chip Cookies featuring a perfect balance of crisp edges and soft, chewy centers. Combining the richness of butter and brown sugar with generous semi-sweet chocolate chips and optional walnuts, these cookies are easy to make and perfect for any occasion.
Ingredients
Units
Scale
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
Wet Ingredients
- 1/2 cup cold butter (1 stick)
- 6 tablespoons granulated sugar
- 6 tablespoons brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Add-ins
- 1 bag semi-sweet chocolate chips (about 10-11 oz, or half a bag for less chocolate)
- 1/4 cup walnut pieces (optional)
Instructions
- Preheat Oven: Set your oven to 475°F (246°C) to ensure it reaches the optimal baking temperature for crisp, golden cookies.
- Prepare Baking Sheets: Line your baking sheets with parchment paper to prevent the cookies from sticking and to promote even baking.
- Mix Dry Ingredients: In a smaller bowl, whisk together flour, cornstarch, salt, and baking soda until fully combined, ensuring even distribution.
- Prepare Butter: Cut the cold butter into small pieces to help it blend smoothly with the sugars in the next step.
- Combine Wet Ingredients: In a larger bowl, mix butter pieces with granulated sugar, brown sugar, egg, and vanilla extract until the mixture is creamy and uniform.
- Incorporate Dry Ingredients: Gently stir the dry flour mixture into the wet ingredients, being careful not to overmix, until just combined.
- Add Chocolate Chips and Walnuts: Fold in the semi-sweet chocolate chips and optional walnut pieces evenly throughout the dough.
- Shape Cookies: Use a tablespoon to scoop cookie dough balls and place them spaced apart on the prepared baking sheets.
- Bake: Bake in the preheated oven for 6-7 minutes, keeping an eye for the tops to turn golden brown; this ensures a perfect texture.
- Cool and Serve: Remove cookies from the oven and let them cool on the baking sheets to continue setting. For softest results, enjoy warm.
Notes
- Tip: To make extra large cookies, double the size of each dough ball using 2-tablespoon scoops and increase baking time to 9-10 minutes, yielding about 9 larger cookies.
- Cookies continue to cook slightly after removal from the oven, so avoid overbaking for optimal softness.
- Optional walnuts add a delightful crunch but can be omitted if preferred or for nut allergies.
- Store cooled cookies in an airtight container to maintain freshness for up to 5 days.
Nutrition
- Serving Size: 1 cookie (approx. 28g)
- Calories: 140
- Sugar: 12g
- Sodium: 105mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
