3/15/2019 Gimme Some Oven The BEST Chocolate Chip Cookies | Soft, Chewy and Irresistible!

 YIELD: ABOUT 12 COOKIES

THE BEST CHOCOL ATE CHIP COOKIES!
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.

TOTAL TIME: 25 MINS PREP TIME: 15 MINS

COOK TIME: 10 MINS

INGREDIENTS:
• 1/2 cup butter, softened to room temperature
• 1/2 cup brown sugar, packed
• 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

DIRECTIONS:
1. Heat oven to 350°F.  Line a baking sheet with parchment paper; set aside.
2. In a medium bowl, whisk together the flour, cornstarch, baking soda and salt until combined. 
Set aside.
3. 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.
4. Fold in the chocolate chips by hand, using a spatula or wooden spoon, until they are evenly
combined.
5. Transfer the dough to an airtight container and refrigerate it for 2 hours, or until it is chilled
through.  Then once the batch of 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.
6. 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.
7. 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.

 DIFFICULTY: EASY  CATEGORY: QUICK  INGREDIENTS: ALL-

PURPOSE FLOUR, BROWN SUGAR, BUTTER, CORNSTARCH, EGG,
SEMISWEET CHOCOLATE CHIPS

All images and text ©Gimme Some Oven

This delicious recipe brought to you by GIMME SOME OVEN

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