If you’re looking for the best chewy chocolate chip cookie recipe, you’ve come to the right place.You know you want a soft, chewy cookie with plenty of chocolate chips baked right in. You probably also want to be able to make them quickly and easily, without any fuss or muss. And you’re probably not interested in using any unpronounceable ingredients that have nothing to do with making a great cookie (like some recipes will have you do).
This recipe will make a big batch of cookies—enough to feed an army (or just your family). It’s easy and quick to make, and it has the perfect texture: crispy edges, soft middle. It’s not too sweet, which makes it perfect for dunking in milk or hot cocoa!You can use any kind of chocolate chips you like: dark chocolate chips will give you a more intense flavor. Milk chocolate chips will give you a sweeter flavor. And white chocolate is always delicious.
Chocolate Chip Cookies
Ingredients
- 13.7 oz Un-sifted AP flour
- 2 tbsp Corn Starch
- 2 tbsp Baking soda
- 2 tbsp Salt
- 8 oz Butter, softened
- ¾ cup Granulated sugar
- ¾ cup Brown sugar
- 2 Large eggs
- 1 tbsp Vanilla
- ½ cup Semi-Sweet Chocolate Chips
- ½ cup Milk Chocolate Chips
Instructions
- Preheat oven to 325ºF. With the fan on .
- In a small bowl combine flour, baking soda, corn starch, and salt; set aside.
- In a large bowl cream butter, sugar and brown sugar until light. Beat in eggs and vanilla until smooth. Gradually add flour mixture until combined. Stir in chips.
- Drop by well-rounded teaspoonfuls onto ungreased cookie sheets. Bake 8-11 minutes or until golden brown.
- Bake at 325ºF for 11 minutes.