We make these super soft and chewy chocolate chip cookies every week! The recipe is so easy to make and it doesn’t require chilling!
Hello! We are so excited to share this recipe with you guys!
For years, the perfect chocolate chip cookie recipe has eluded us. We have tried dozens of different ratios of butter to sugar, but just couldn’t find the right combination. Until these cookies. These are hands-down THE BEST chocolate chip cookies we have ever had! Extremely soft and chewy with the perfect amount of sweetness and chocolate, it’s hard to eat just one! The best part: these cookies couldn’t be easier to make! They take just minutes to prepare, and you don’t have to refrigerate the dough. So many cookie recipes require the dough to be refrigerated for long periods of time before baking. Waiting for the cookies to chill is torture! With these cookies, you can be eating in less than 20 minutes!;)
There’s nothing better than a homemade chocolate chip cookie straight out of the oven. You know, the melty-chocolate, uber-soft centers, and melt-in-your-mouth kind of cookie. These cookies make the house smell like heaven. Literally. We are drooling as we write this! Someone really needs to make this scent a candle.
We make these cookies on a weekly basis! And when we make them, we never have any left over! They are perfect for any and every occasion! We served a double batch this past Christmas and they were gone within minutes! Our family kept coming back for more!:) We have shared them with teachers, friends, family, and everybody approves of them! We hope you enjoy them as much as we do!!
If you make this recipe, make sure to take a pic and share it with us on Instagram!
We would love to see your treats!
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We make these super soft and chewy chocolate chip cookies every week! The recipe is so easy to make and it doesn't require chilling!
- 1 and 1/2 cups (205g) all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 1 stick (113g) unsalted butter, softened
- 1/4 cup (53g) granulated sugar
- 1/2 cup (75g) light brown sugar (not packed) (See Notes)
- 1 teaspoon vanilla extract
- 1 large egg
- 3/4 cup (159g) semi-sweet chocolate chips
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Preheat oven to 350°F.
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In a medium sized bowl, combine the flour, baking soda, cornstarch, and salt.
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In a large bowl, beat the butter on medium speed for 2 minutes using a handheld mixer.
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Add both sugars to the butter and cream on medium speed for 2 minutes.
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Add the egg and vanilla and beat on low speed until just combined.
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Add in the dry ingredients, using a spatula to incorporate them.
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Stir in the chocolate chips. Roll the dough into balls and bake at 350°F for 8-9 minutes. Note: When baking cookies, it can be deceiving whether they are done or not. When in doubt, if they are turning golden brown around the sides and on the bottom, they are done. (See Notes)
Dark brown sugar can be substituted for light brown sugar.
This cookie dough does not require chilling. When rolling the dough into balls, we typically have 27, each one weighing about 25 grams.
Make Ahead Tip: The raw cookie dough can be refrigerated for 1-2 days before baking. These cookies also taste great a few days after being made. They can be stored in an airtight container at room temperature for up to one week.
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