My all-time favorite chocolate chip cookie recipe! See notes above for possible ingredient variations, plus options for how to store your cookies and dough.
- 1/2 cup (115 grams) butter, softened to room temperature
- 1/2 cup packed brown sugar
- 1/3 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract, store-bought or homemade
- 1 1/2 cup (180 grams) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
- optional: flaky sea salt
- In a medium bowl, whisk together the flour, cornstarch, baking soda and salt until combined. Set aside.
- Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 2 minutes, scraping down the sides of the bowl occasionally as needed. Add egg and vanilla, and beat on medium speed until combined, about 30 seconds. Add the dry ingredient mixture, and beat on medium-low speed until just combined.
- Fold in the chocolate chips by hand, using a spatula or wooden spoon, until they are evenly combined.
- Transfer the dough to an airtight container and refrigerate it for 2 hours, or until it is chilled through.
- Heat oven to 350°F. Line a baking sheet with parchment paper; set aside.
- Once the cookie dough is completely chilled, remove it from the refrigerator. Scoop out and roll dough balls that are 1-inch in diameter. Then place the dough balls on a baking sheet that is covered with either parchment paper or a silicone baking mat.
- Bake for about 10-12 minutes, or until the edges are slightly crispy and the tops of the cookies are very lightly golden. The centers may look slightly undercooked.
- Remove the cookies and let them cool on the baking sheet for about 5 minutes. Sprinkle with a pinch of flaky sea salt, if you would like. Then transfer them to a wire rack to finish cooling. Then dive in while the cookies are nice and warm! Or, transfer to a sealed container and store for up to 3 days, or freeze for up to 3 months.
*Prep time listed above does not include chilling time.
*To chill the dough faster, shape it into 1-inch balls. Place them on a baking sheet that is covered with either parchment paper or a silicone baking mat, then chill the entire sheet in the refrigerator for 20 minutes or until the dough is chilled through. Then bake as directed.