Chocolate Chip Cookie Recipe
This ultimate chocolate chip cookie recipe creates perfectly soft, chewy cookies with crispy edges and melted chocolate in every bite. Using scientifically-backed techniques like melted butter, extra brown sugar, cornstarch, and an additional egg yolk, these bakery-style cookies deliver consistent results every time.
Equipment
- Large mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Kitchen scale (recommended)
- Baking sheets
- Parchment paper
- Wire cooling racks
- Oven thermometer (recommended)
Ingredients
- 2 1/4 cups 281g all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup 170g unsalted butter, melted and slightly cooled
- 1 cup 213g packed brown sugar
- 1/2 cup 99g granulated white sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoons vanilla extract
- 1 1/4 cups 213g chocolate chips (semi-sweet or milk chocolate)
Instructions
- Test leavening agents: Combine 1/2 cup hot water, 1/4 teaspoon vinegar, and 1/4 teaspoon baking soda. Fresh baking soda should fizz vigorously. Replace if needed.
- Mix dry ingredients: In a large bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
- Combine wet ingredients: In a separate bowl, mix melted butter with brown sugar and white sugar until smooth. Add whole egg, egg yolk, and vanilla extract, whisking until well combined.
- Combine wet and dry: Gradually mix dry ingredients into wet ingredients until just combined. Avoid overmixing. Dough should be very soft, thick, and shiny.
- Add chocolate chips: Fold in chocolate chips gently with a wooden spoon until evenly distributed.
- Chill dough: Cover and refrigerate for at least 30 minutes, preferably 2 hours or overnight.
- Preheat oven: Heat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Shape cookies: Roll chilled dough into balls slightly larger than golf balls. Shape into "lumpy columns" rather than perfect spheres for textured tops.
- Bake: Place cookies 2 inches apart on prepared baking sheets. Bake for 11-13 minutes until edges are just set and centers look slightly underbaked.
- Cool: Let cookies cool on baking sheet for 5 minutes before transferring to wire racks.
Notes
- For best results, weigh flour (281g) rather than using measuring cups
- Don't overbake - cookies should look slightly doughy in centers when removed
- Dough can be frozen for up to 3 months; bake from frozen adding 1-2 extra minutes
- Store in airtight container at room temperature for up to 1 week
- For high altitude (3,000+ ft): increase oven temperature to 375°F and reduce baking time by 2-3 minutes
Nutrition
Nutrition Facts
Chocolate Chip Cookie Recipe
Amount per Serving
Calories
285
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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