Chocolate Chip Cookies
These are my favorite chocolate chip cookies. They are chewy and just delicious. You add more or less of the chocolate chips to fit your tastes. You can also use milk chocolate, semi sweet or mint chocolate chips. This recipe is simple to make and you don’t even need a mixer!
Chocolate Chip Cookies are perfect anytime of the year and for any event. They are perfect for making everyone feel happy. These are exceptionally wonderful when warm but these stay chewy, no matter what. They are great for sweet eaters and new bakers. It is hard to mess this recipe up. So give this recipe a try and let me know how it turns out.
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Ingredients
- 2 1/2 cups of All Purpose flour
- 1 1/2 cups of semi-sweet or milk chocolate chips (you could also use mint chocolate chips)
- 1 cup of brown sugar
- 1/2 cup of granulated sugar
- 3/4 cup of unsalted butter (melted and cooled)
- 1 teaspoon of baking soda
- 1 Tablespoon of corn starch
- 1/2 teaspoon of salt
- 1 Tablespoon of vanilla extract
- 1 egg (room temperature)
- 1 egg yolk (room temperature)
Supplies
- Cookie sheet(s)
- Silicone baking mat
- Large spoon
- Whisk
- Measuring cups
- Measuring spoons
- Large mixing bowl
- Saucepan
- Cookie scoop or ice cream scoop
Directions For Chocolate Chip Cookies
- Start by melting the butter in a saucepan on medium heat and then remove from heat and allow to cool.
- In a large bowl, add the brown sugar and granulated sugar and cooled melted butter and whisk together for about 2 minutes.
- Then, add in the vanilla extract, egg, egg yolk and whisk until the mixture is light and creamy.
- Next, add the flour, baking soda, corn starch and salt and mix just until well combined.
- Now, add in the chocolate chips to the batter and gently stir until combined.
- Scoop out cookie dough, about 1/4 cup per cookie, and roll the dough balls in your hands until smooth. Then place on a parchment lined baking sheet and chill in the fridge for at least 1 hour. So make sure the dough is chilled before baking, so that the cookies do not spread too much.
- Fifteen to twenty minutes before you take the dough out of the fridge, preheat oven to 325 degrees Fahrenheit.
- Place the cookie dough about 3 inches apart on a parchment lined baking sheet or a baking sheet with a silicone baking mat.
- Then bake for 12 to 15 minutes or until the cookie edges are a light golden brown. Let the cookies cool on the baking sheet for 5 minutes and then transfer to the wire rack to finish cooling. They are done! Enjoy these wonderful chewy cookies.
- Store in an airtight container for up to a week.
For another great recipe, try my Oreo Cupcakes here: https://majorgates.com/recipes/oreo-cupcakes/
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