Description
These classic Chocolate Chip Cookies are crispy on the edges and soft in the center, featuring a perfect balance of sweet and buttery flavors. Made with cold butter for a delicate texture and loaded with semi-sweet chocolate chips, these cookies are quick to prepare and perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 1¼ cups all-purpose flour
- 3 tablespoons cornstarch
- ½ teaspoon salt
- ½ teaspoon baking soda
Wet Ingredients
- ½ cup cold butter (1 stick)
- 6 tablespoons granulated sugar
- 6 tablespoons brown sugar
- 1 large egg
- ½ teaspoon vanilla extract
Mix-ins
- 10-11 oz semi-sweet chocolate chips
- Optional: ¼ cup walnut pieces
Instructions
- Preheat Oven: Preheat your oven to 475°F to ensure it reaches the perfect temperature for baking the cookies.
- Prepare Baking Sheets: Line your baking sheets with parchment paper to prevent sticking and make clean-up easier.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, salt, and baking soda to evenly distribute the leavening agents and salt.
- Cream Butter and Sugars: In a larger bowl, cream the cold butter with granulated sugar, brown sugar, egg, and vanilla extract until the mixture is smooth and well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet mixture, mixing just until combined to avoid overworking the dough and ensuring tender cookies.
- Add Chocolate Chips and Walnuts: Fold in the semi-sweet chocolate chips and walnuts if you are using them to distribute evenly throughout the dough.
- Scoop Dough: Using a cookie scoop or spoon, place dollops of dough onto the prepared baking sheets, spacing each about two inches apart to allow spreading.
- Bake: Bake the cookies for 6 to 7 minutes or until they are golden brown on top for that perfect chewy yet crispy texture.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring they set properly.
Notes
- Using cold butter helps create a tender, thick cookie texture.
- Do not overmix the dough once the dry ingredients are added to avoid dense cookies.
- Spacing cookies two inches apart prevents them from merging during baking.
- Optional walnuts add a pleasant crunch but can be omitted for nut-free cookies.
- Store cookies in an airtight container to keep them fresh for several days.
