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The Best Chocolate Chip Cookie Recipe Ever

 This is the best chocolate chip cookie recipe ever! No funny ingredients, no chilling time, etc. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time! 

They’re perfectly soft and chewy and buttery, loaded up with chocolate chips, easy to make, and downright delicious.











TIPS FOR The Best Chocolate Chip Cookie Recipe Ever :


  • All the butter, all the way: I grew up making chocolate biscuits on a half-shortened, half-butter base.  Over the years, I experimented with the use of coconut oil, olive oil, vegetable oil, melted butter and everything in between.  But at the end of the day, when I long for a classic old-school chocolate cocoek, I come back to this recipe for butter-based biscuits every time.  This buttrige taste is simply unbeatable and yields the softest and tastiest biscuit a girl can wish for.  The only thing that matters is that the butter has room temperature so that it becomes really creamy with the sugar.
  • Use both brown and white sugar: in this sense, we will also use two different types of sugar in this recipe - the classic white granulated sugar and brown sugar.  Because we will choose to do so.
  • Extra vanilla: My father taught me the secret when we were kids to always (always) use two full teaspoons of vanilla per stack of dozen biscuits.  And I'm convinced that it's the little secret that makes these biscuits particularly delicious.
  • Add corn starch: Yes, that sounds strange, but I learned years ago from Anna Olsen that the secret to making your biscuits extra chewable is to add a touch of corn starch.  It really works!
  • Cool your dough: To prevent your biscuits from spreading, put your entire dough in the fridge for 2 hours before baking.  (This makes the butter firm again so that it does not melt and spreads immediately in the oven).  Or, to speed up the process, shape your dough balls and place them on a baking tray.  Then leave the entire baking tray to cool for 20-30 minutes until the dough balls are nicely cooled.  Then...
  • Don't forget the extra pieces of chocolate: The food stylist's secret - to make your biscuits look particularly delicious, put a few extra chocolate shards in your dough balls just before baking.  In this way, the chocolate shards become beautifully visible, and besides, who can argue with some extra chocolate in his biscuits?
  • Bake on parchment: Always bake on parchment or a silicone baking mat for the perfect biscuits.
  • Sprinkle with fluffy sea salt: Absolutely exposed, but I love to sprinkle the biscuits with a pinch of fluffy sea salt (either on the dough balls just before baking or on the biscuits that come out of the oven hot) to make them even crispy and saltier.  So good.













HOW TO MAKE Chocolate Chip Cookie Recipe Ever :

To bake Chocolate Chip Cookie Recipe Ever , simply...

  • Combine the dry ingredients.  In a medium bowl, mix the flour, corn starch, baking powder and salt until they mix.  To set aside.
  • Stir in the butter and sugar.  In a separate mixing bowl, either with a stand mixer or a hand stirrer, stir the softened butter and sugar creamy at medium to high speed until the mixture is light and frothy and of light yellow color, about 2 minutes.
  • Add the egg and vanilla.  And mix at medium speed until the mixture is combined, about 1 minute.
  • Add the dry ingredients.  And beat at medium to low speed until they are just united.
  • Emphasize the chocolate pieces.  Using a spatula or wooden spoon, stir in the chocolate shards by hand until evenly mixed.
  • Cold the dough.  Place the dough in an airtight container and store in the fridge for 2 hours or until completely cooled. (For a quicker solution, you can also shape the dough into 1-inch balls and place it on a baking tray covered with either parchment paper or a silicone baking mat.  Then leave to cool in the fridge for 20 minutes or until the dough is cooled.
  • Form the dough balls.  Once the dough has fully cooled, remove the dough balls from the fridge.  Hollow out and roll dough balls with a diameter of 1 inch.  Then place them on a baking tray covered with either parchment paper or a silicone baking mat.
  • Baking.  For about 10-12 minutes, or until the edges are slightly crispy and the tops of the biscuits are lightly golden.  The biscuits may look a little cooked in the middle.
  • Cool the biscuits.  Remove the biscuits and leave to cool on the baking tray for about 5 minutes.  Then place on a wire frame to stop cooling.
  • Serve!  Then immerse them as long as they are nicely warm and chocolatey-sweet-sweet.  Delicious.











The Best Chocolate Chip Cookie Recipe Ever 

prep time: 15 MINUTES  
cook time: 10 MINUTES 
total time: 25 MINUTES
yield:  ABOUT 12 COOKIES


INGREDIENTS

  • 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 cups (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

INSTRUCTIONS

  1. In a medium bowl, whisk together the flour, cornstarch, baking soda and salt until combined.  Set aside.
  2. 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.
  3. Fold in the chocolate chips by hand, using a spatula or wooden spoon, until they are evenly combined.
  4. Transfer the dough to an airtight container and refrigerate it for 2 hours, or until it is chilled through.
  5. Heat oven to 350°F.  Line a baking sheet with parchment paper; set aside.
  6. 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.
  7. 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.
  8. 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.
  9. NOTES
  10. Prep time: Please note that the prep time listed above does not include chilling time.
  11. To chill the dough faster: Shape the dough 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.