The last CHOCOLATE CHIP COOKIE recipe you’ll ever use!
Some people think that chocolate chip cookies should be thin and crunchy, I am not one of those people. I like a cookie that has a thin crisp layer on the outside and stays nice, soft, plump and delicious on the inside. Anybody who has ever had my grandmother Mary’s chocolate chip cookies would tell you that they are exactly that…and that they are some of the very best they’ve ever eaten. So after getting permission from her I have decided to share her recipe with you all!
Here is what you’ll need…
Ingredients
- 3/4 cup unsalted butter, softened to room temperature
- 3/4 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/4 cup milk chocolate chips (I prefer the larger sized ghirardelli ones)
Directions
In a large bowl beat butter until completely smooth and creamy.
Here is a link to some bowls that are similar to the ones I use and LOVE!…
Add in brown and granulated sugar and mix until fluffy and light brown.
Add in your room temperature egg and vanilla extract and mix well, being sure not to leave any on the sides of your bowl.
Pro Tip: Crack your egg into a smaller container then add in to avoid having to pick out shell that might make it’s way into your dough.
In a smaller bowl mix your dry ingredients, flour, cornstarch (this is the secret ingredient to perfectly soft cookies that keep well!), baking soda, and salt. Once well mixed, slowly add them into your wet ingredients until they are all combined.
Your dough will be quite thick as shown below, don’t be alarmed. Lightly press it together into the bottom of your bowl, and cover with aluminum foil or cling wrap then put a lid on and chill in the refrigerator for at least one hour and no more than 2 days. Chilling is essential!
Once chilled you can remove the dough from the refrigerator and let sit at room temperature for about 10 minutes. While you’re waiting preheat your oven to 350 degrees Fahrenheit (325 if you’re using convection) and line your cookie sheet with parchment paper or silicone mats. Dough will be thick and crumbly, using roughly a tablespoon of dough work it with your hands into balls until the crumbly dough starts to come together.
The next thing I do is press my chocolate chips into the dough balls so that they are evenly dispersed throughout the cookies and each of the cookies has a good amount (about 4-5)…I don’t like cookies with too many or not enough chocolate chips. If you think this is crazy as I know some of you will you can choose to mix your chocolate chips into your dough before letting it chill.
Helpful Notes: Never put dough on warm cookie sheets. Let cool completely between batches or use multiple. You can freeze dough balls at this point and keep them for up to 3 months, however when it is time to bake them do not thaw them…instead add a couple extra minutes to cook time.
These are the links for the cookie sheets and cooling racks that I am using…
Nordic Ware Half Sheet with Oven Safe Nonstick Grid, 2 Piece Set, Natural
And I couldn’t find the exact silicone mat but this one is very similar…
Nordic Ware Silicone Oven Baking Mat, 16 x 11 Inches, Mint
Then place into the oven for 8-10 minutes.
When cookies start to look barely golden brown around the edges its time to remove them from the oven. They will still look extremely soft, and that’s okay! Allow them to finish cooking and cool on the cookie sheet for 5 minutes or so. If your cookies still seem too puffy when it is time to remove them from the oven, gently press on them with the back of a spoon to help them start deflating as they cool. After 5 minutes have passed, transfer them to a cooling rack to finish cooling.
Your final product should look something like the ones above…even though my grandmas always look, and taste far superior than mine. If you keep them covered, these cookies will stay fresh and soft for about a week. They freeze extremely well and will keep in the freezer and still be soft when thawed for up to 3 months. I hope you all enjoy this recipe that my family has been enjoying for years, if you try it out please feel free to contact me with any questions, comments, or reviews!
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