These are the best chocolate chip cookies. Ultra soft, thick, chewy and perfectly crisp around the edges. This is the perfect classic cookie recipe that everyone always asks for.
1 -2cupschocolate chips, I prefer to mix semi-sweet and milk
Instructions
Preheat the oven to 375°F. Line two baking sheets with parchment paper.
In a large bowl, using a mixer, cream together the butter and sugars for 1 minute. Add the eggs and vanilla and beat just until combined once the eggs are added, you don't want to over mix.
Add the flour, baking soda, salt and cornstarch and mix on low. I like to slowly mix in the chocolate chips with the last cup of flour. Be careful not over mix. If the dough is too sticky add an extra Tablespoon or two of flour. Refrigerate dough for 30-60 minutes if time allows.
Using a large cookie scoop (about 3 Tablespoons), scoop the cookie dough onto the baking sheet about 2-3 inches apart. Place extra chocolate chips on the top of the cookies if desired.
Bake for 8-10 minutes, or until the tops are barely golden brown. Allow cookies to set on pan for 2-3 minutes.
Remove cookies to a cooling rack. Serve while warm if desired.
Notes
Note: I find that mixing the chocolate chips in with the flour helps them not sink to the bottom.Cornstarch: If you don’t have corn starch, you can add an extra Tablespoon or two of flour.To store: These will stay fresh in an airtight container for up to 3 days.Freezing dough: Scoop into balls, then flash freeze on a baking sheet until hard (about 30 minutes). Then add to a freezer bag and freeze for up to 3 months.Baking from frozen: Let the frozen cookie dough sit on the baking sheet as the oven preheats. Then bake as directed, adding 1-2 minutes to the original baking time.