Description

These super soft and chewy chocolate chip cookies are the most popular cookie recipe on my website for good reason. Melted butter, more brown sugar than white sugar, cornstarch, and an extra egg yolk guarantee the absolute chewiest chocolate chip cookie texture. The cookie dough is slick and requires chilling prior to shaping the cookies. Review recipe notes before beginning.

Ingredients

• 2 and 1/4 cups (280g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking soda (Natron)
• 1 and 1/2 teaspoons cornstarch*
• 1/2 teaspoon salt
• 3/4 cup (170g / 12 Tbsp) unsalted butter, melted & cooled 5 minutes
• 3/4 cup (150g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1 large egg + 1 egg yolk, at room temperature
• 2 teaspoons pure vanilla extract
• 1 and 1/4 cups (225g) semi-sweet chocolate chips or chocolate chunks

Instructions

• Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
• In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg and egg yolk. Finally, whisk in the vanilla extract. The mixture will be thin. Pour into dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, thick, and appear greasy. Fold in the chocolate chips. The chocolate chips may not stick to the dough because of the melted butter, but do your best to combine them.
• Cover the dough tightly and chill in the refrigerator for at least 2–3 hours or up to 3 days. I highly recommend chilling the cookie dough overnight for less spreading.
• Take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes.
• Preheat oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
• Using a cookie scoop or Tablespoon measuring spoon, measure 3 scant Tablespoons (about 2 ounces, or 60g) of dough for XL cookies or 2 heaping Tablespoons (about 1.75 ounces, or 50g) of dough for medium/large cookies. Roll into a ball, making sure the shape is taller rather than wide—almost like a cylinder. This helps the cookies bake up thicker. Repeat with remaining dough. Place 8–9 balls of dough onto each cookie sheet.
• Bake the cookies for 12–13 minutes or until the edges are very lightly browned. (XL cookies can take closer to 14 minutes.) The centers will look very soft, but the cookies will continue to set as they cool. Cool on the baking sheet for 10 minutes. Meanwhile, press a few extra chocolate chips into the tops of the warm cookies. This is optional and only for looks. After 10 minutes of cooling on the baking sheets, transfer cookies to a wire rack to cool completely.
• Cookies stay fresh covered at room temperature for up to 1 week.

Notes

• Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 2–3 days. Allow to come to room temperature then continue with step 5. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Read my tips and tricks on how to freeze cookie dough.
• Cornstarch: If you don’t have cornstarch, you can leave it out. The cookies are still very soft.
• Egg & Egg Yolk: Room temperature egg + egg yolk are best. Typically, if a recipe calls for room-temperature or melted butter, it’s good practice to use room-temperature eggs as well. To bring eggs to room temperature quickly, simply place the whole eggs into a glass of warm water for 5 minutes.
• Can I add nuts or different add-ins? Yes, absolutely. As long as the total amount of add-ins is around 1 to 1 and 1/4 cups, you can add anything including chopped nuts, M&Ms, white chocolate chips, dried cranberries, chopped peanut butter cups, etc. I love them with 3/4 cup (135g) butterscotch morsels and 1/2 cup (100g) Reese’s Pieces. You could even add 1/2 cup (80g) sprinkles to make a sprinkle chocolate chip cookie.

This is a small batch recipe so it only made six cookies!

1/4 cup melted butter ( salted or unsalted to preference, I like a bit of extra salt in mine)

3tbsp granulated sugar

1/4 cup brown sugar (light or dark for preference, I used dark)

1 egg yolk

2 tsp vanilla extract

2/3 cup Cake flour (might need a bit more, I think I added about 2 tablespoons more into mine in total)

1/4 tsp baking soda

1/2 tsp salt

1 1/2 cups chocolate chips

(Optional) coarse salted caramel sugar

Mix your wet ingredients first and then add in the dry. I didn’t use a stand mixer so my cookies wouldn’t end up over mixed. I then shaped them almost into small rectangles and stood them up on the baking sheet, just so when they were baking they would hold a bit more thicker shape. The most important part though is to freeze the dough for 2-4 hours. Once this is done, set your over to 375 and bake for 10-14 minutes. About halfway through, I added more chocolate chips to the tops of the cookies for 💕presentation 💕You want the tops to look like a slightly cooked through pudding, and the edges to be a crispy brown. Pull them out and let them sit for a good 15-30 minutes to really let them finish baking and set. Then serve :)

Potentiell deutlich weniger Chocolate Chips

INGREDIENTS:

250g Butter
60g Icing Sugar (Puderzucker)
1 tsp Vanilla Extract
250g All-purpose Flour
2 tbsp Milk

Butter cremig schlagen, Puderzucker + Vanille Extrakt unterrühren. Mehl sieben und unterrühren, dann Milch hinzufügen.

Teig in Spritzbeutel füllen, Kringel auf Backbleck spritzen. 30 Minuten ins Gefrierfach.

10-15 Minuten bei 170°C (Ober/Unterhitze?) backen, dann abkühlen lassen.

Ingredients
2 1/4
cups Gold Medal™ all-purpose flour
1
teaspoon baking soda
1/2
teaspoon salt
1
cup butter, softened
3/4
cup granulated sugar
3/4
cup packed brown sugar
1
egg
1
teaspoon vanilla
2
cups semisweet chocolate chips
1
cup coarsely chopped nuts, if desired

Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.

In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.

Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.

Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.

Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

Expert Tips
For best results, bake cookies on middle oven rack. For even baking, it’s best to bake one sheet at a time.
The best cookie sheets are shiny aluminum with a smooth surface and no sides. They reflect heat, letting cookies bake evenly and brown properly. Rimmed baking sheets are excellent for many things, but not for cookie making.
To ensure success in baking, measure ingredients accurately using the right measuring equipment for the ingredient being measured. For best results, add ingredients in the order they are called for.
The best way to measure flour is to first stir the flour a bit before spooning into the measuring cup. Fill until heaping, and then sweep the excess off the top with the flat edge of a butter knife.
There is lots of baking science behind what makes a soft, chewy cookie versus a crisp, crunchy cookie. The ratio and type of sugars used, the amount of butter or shortening, and how much flour is stirred in all make a difference.
Use a 1-inch meat baller (or a cookie/ice cream scoop) to make consistently even-shaped cookies.
Make jumbo cookies—use a measuring cup or cookie/ice cream scoop to scoop dough. Drop dough 3 inches apart, and bake until edges are set (centers will be soft).
What's your favorite way to riff on this classic recipe? With macadamia and white vanilla baking chips? Double the peanut butter (chips and chopped peanuts)? Or salted butterscotch-pecan (butterscotch chips and chopped pecans, sprinkled with coarse salt before baking)? Whatever you decide, just replace chocolate chips and nut amounts with the same amount of new ingredient you are adding.

Tate's Bake Shop Chocolate Chip Cookies
Recipe from Tate's Bake Shop Cookbook by Kathleen King
Makes 4 1/2 dozen 3-inch cookies

INGREDIENTS
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup salted butter
3/4 cup sugar
3/4 cup firmly packed dark brown sugar
1 teaspoon water
1 teaspoon vanilla
2 large eggs
2 cups semisweet chocolate chips

PREPARATION
Preheat the oven to 350 degrees F. Grease two cookie sheets or line them with Silpat. In a large bowl, stir together the flour, baking soda, and salt. In another large bowl, cream the butter and sugars. Add the water and vanilla. Mix the ingredients until they are just combined. Add the eggs and mix them lightly. Stir in the flour mixture. Fold in the chocolate chips. Don't over-mix the dough.

Drop the cookies 2 inches apart onto the prepared cookie sheets using two tablespoons or an ice cream scoop. Bake them for 12 minutes or until the edges and centers are brown. Remove the cookies to a wire rack to cool.

-In a large bowl whisk together 1/2 cup (100g) golden granulated sugar, 3/4 cup (150g) dark brown sugar with 1tsp of salt and 1/2 cup (115g) of butter, room temperature until a smooth paste is formed
-Whisk in 1 egg and 1 tsp vanilla until smooth and ribbons fall from the whisk
-Sift in 2 cups (250g) of plain flour and 1/2 tsp of bicarbonate of soda (baking soda) fold all of that together with a spatula, don't over mix

• then add 1/2 cup semisweet chocolate drops and 1/2 cup of milk or dark chocolate drops and mix until combined
  I chill mine over night and then bake at 180°C (350°f/ gas 4) for 10-12 mins. The mix makes about 18 cookies but they can be made smaller or bigger just remember to adjust the cooking time :)
  The dough can also be adapted for vegans, i use an egg substitute and vegan butter and it doesn't change how they come out too much at all. My sister loves the vegan version and she eats the dough raw too.
  I also use a hand mixer for this recipe, hope this is helpful :)

(deutsche Version weiter unten)

INGREDIENTS:

1 cup butter, melted
2 teaspoon vanilla
1 1/2 cups brown sugar
1/2 cup sugar
2 eggs
2 1/2 cups flour
2 1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup bits of broken pretzels
1 cup caramel bits
1 cup chocolate chips (I used semi-sweet)
Flaky sea salt for sprinkling

INSTRUCTIONS:

Preheat your oven to 350 and prepare cookie sheets with silicone baking mats or parchment paper
Beat together the melted butter, sugars and vanilla until the butter is cooled and the mixture is lightened a bit.
Add the eggs one at a time, mixing until incorporated.
Stir in the flour, baking powder and salt until just incorporated.
Fold in the broken pretzels, caramel bits and chocolate chips.
Using a large cookie scoop (about 3 Tablespoons), scoop onto prepared cookie sheets. Leave at least 2 inches between cookies. Flatten slightly and top with a few additional chocolate chips, pretzel or caramel bits if desired. Sprinkle with a tiny bit of sea salt.
Bake for about 10 minutes. The edges should be just starting to take on color and the centers should still be soft and puffy looking. Cool on the cookie sheet for 5 minutes before removing to a wire rack to cool.
Best served warmed with a glass of milk or cup of coffee.

==============================================================

1 Cup = 236ml

Zutaten:

227g Butter, geschmolzen und etwas abgekühlt
2 TL Vanilleextrakt
330g brauner Zucker
100g Zucker
2 Eier (bevorzugt Raumtemperatur)
320g Mehl
2,5 TL Backpulver
0,5 TL Salz
0,75 Cup Minibretzel-Stückchen
1 Cup Karamellstückchen
175g (1 Cup) Chocolate Chip Cookies
Meersalz (grob) zum Bestreuen

Zubereitung:

• Ofen auf 175°C vorheizen. Bleche mit Backpapier vorbereiten.
• Die geschmolzene Butter, Zucker und Vanille Extrakt gut zusammenschlagen bis die Mischung sich aufhellt.
• Eier nacheinander hinzufügen und gut vermischen.
• Mehl, Backpulver und Salz untermischen, bis gerade alles vermischt ist. Nicht zu viel mischen.
• Bretzelstücke, Karamell und Schokoladenchips unterheben. Nicht zu viel mischen.
• Ca. 3 EL große Teigstücke formen und auf den Backblechen verteilen, dabei genügend Platz zwischen den Cookies lassen (ca. 5cm)
• Die Cookies etwas abflachen, und nach Belieben weitere Bretzelstücken, Karamellstücken und Schokoladenchips auf den Cookies verteilen. Eine geringe Menge Meersalz auf die Cookies verteilen.
• Für ca. 10 Minuten backen. Die Ränder sollten sich leicht färben, die Mitte noch weich sein und "puffy" aussehen.
• 5 Minuten auf dem Backblech abkühlen lassen. Danach auf einem Rost auskühlen lassen.
• Am Besten mit warmer Milch oder Kaffee verzehren :D

Notizen:

• 190~200°C Ober-/Unterhitze?
• 12 Minuten Backzeit?
• Etwas weniger Butter? (200g?)

Jacques Torres Chocolate Chip Cookies may be some high maintenance
cookies, but you will NEVER taste a better cookie. EVER. Really, EVER.
Ingredients

2 cups, minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 ¼ cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 ¼ pounds bittersweet chocolate disks or fèves at least 60 percent cacao content (see note)
Sea salt

Instructions

Note: click on times in the instructions to start a kitchen timer while
cooking.

• In a bowl, combine the two flours, baking soda, baking powder and salt.

• Using your stand mixer, cream the butter and sugars together for 5
  minutes. You want the mixture to be significantly lighter than when you
  started.

• Add the eggs in one at a time, making sure they are mixed in well
  after each one. Don't worry about over-mixing yet, there is no flour in
  the bowl.

• Add in the vanilla. Lower the speed and add in the flour mixture
  for just a few seconds until it is mixed in. This is when you should
  worry about over-mixing,

• Add in the chocolate fèves and mix carefully with spatula to
  prevent breakage.

• Take the bowl off the stand mixture and cover the dough with
  plastic wrap as if it was a guacamole. Letting air get to the dough will
  dry it out in a bad way.

• Refrigerate for 36 hours. Technically you could for 24, but trust
  me go for 36.

• Preheat your oven to 350 degree F or 176C.

• Using a 2 tablespoon scoop, put them onto a baking sheet.

• Sprinkle the tops with sea salt. I love Maldon Sea Salt.

• Bake for 11-13 minutes.

• Let them cool for 5-10 minutes.

• Best enjoyed warm.

This made 55 cookies for me, 39 of which we froze for later use! It
is the gift that keeps on giving.

Alternately, here is text from the original recipe for larger
cookies: Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf
balls) onto baking sheet, making sure to turn horizontally any chocolate
pieces that are poking up; it will make for a more attractive cookie.
Sprinkle lightly with sea salt and bake until golden brown but still
soft, 18 to 20 minutes.

Zutaten

• 2 Becher minus 2 EL Mehl
• 1,67 Becher Brotmehl (mit stärke selber mischen?)
• 1,25 TL Natron
• 1,5 TL Backpulver
• 1,5 TL grobes Salz
• 2.5 Becher Butter
• 1,25 Becher brauner Zucker
• 1 Becher plus 2 EL Zucker
• 2 Eier
• 2 TL Vanilleextrakt
• 567g zartbitter Schokostückchen
• Grobes Meersalz zum Bestreuen

Zubereitung

• Mehl, Natron, Backpulver und Salz zusammen mischen
• Butter und Zucker für ~ 5 Minuten zusammenschlagen
• Eier nacheinander hinzufügen, bis sie gut vermischt sind
• Vanilleextrakt hinzufügen
• Mehl bei niedriger Geschwindigkeit hinzufügen und nicht zu lange mischen
• Schokostückchen hinzufügen und unterheben
• in Tüte für ~36 Stunden im Kühlschrank kaltstellen
• Ofen auf 176C vorheizen
• etwa 2 EL Teig pro Cookie auf einem Backblech geben
• mit Salz bestreuen
• 11-13 Minuten backen
• 5-10 Minuten abkühlen lassen

ergibt etwa 55 Cookies

The secret to chewy cookies is to use brown sugar. Try this recipe.
2 cups plus 2 tablespoons flour 357g
1 teaspoon bi-carb soda
2 teaspoons cornflour
½ teaspoon salt
170g butter
1 cup brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1½ cups choc chips
Sift flour, bi-carb soda, cornstarch, and salt. Set aside.
Mix cooled melted butter and the sugars Add and mix eggs and vanilla. Slowly add in the dry ingredients. Fold in choc chips. Refrigerate dough for an hour.
Pre-heat to 160C.
Scoop level tablespoon of dough for each cookie. Bake for 12 minutes. Makes 48 cookies.

Ingredients

1 cup butter, melted and then cooled for at least 5 minutes*
1½ cups light brown sugar, packed
½ cup granulated sugar
2 eggs (room temperature preferred)
1 tsp vanilla extract
¼ cup maple syrup
3¼ cups all purpose flour
2 tsp cornstarch
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups chocolate chips (I used half regular semisweet chips and half mini semisweet chips)

Instructions

In large bowl, stir together melted butter and sugars.
Add eggs, one at a time, stirring combined.
Stir in vanilla extract and maple syrup.
In separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
Gradually add flour mixture to wet ingredients, stirring until completely combined.
Stir in chocolate chips.
Cover bowl with clear wrap and allow to chill for at least 30 minutes (chilling!? I told you, this recipe is the worst.)
While the dough is chilling, preheat oven to 350F and prepare cookie sheets by lining with parchment paper.
Scoop about 2-3 Tbsp of cookie dough and roll into balls, making them slightly taller than they are wide. Place them at least 2 inches apart on prepared cookie sheet.
Bake about 13 minutes (cookies will appear to be a bit underdone, but edges should be just beginning to turn golden brown).
Allow cookies to cool completely on cookie sheet. If desired, gently press a few chocolate chips on top of the hot cookies.
Keep unbaked cookie dough in fridge while waiting to put the next batch in the oven, and do not place cookie dough on a hot cookie sheet.

Notes
*You do not want your butter to be too hot or it may melt the sugar and you'll have a very runny dough. Best practice would be to cut the butter into about Tbsp-sized pieces, microwave in 10-second increments (stirring after each) until it is just completely melted, and then allow it to sit for 5 minutes.