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I’m not going to lie, chocolate chip cookies are not my favorite. I know, I know, I know. It’s an unpopular opinion. It’s not that I don’t like a good chocolate chip cookie, but there are several other cookie flavors I would choose before going with a chocolate chip. But you can’t deny that it’s a classic, a staple, a very important recipe for any baker to have in their arsenal.
And sometimes you just need a quick cookie fix! You need something that you can throw together in one bowl, and have a cookie in your mouth in less than 30 minutes. This chocolate chip cookie recipe is the perfect recipe for that. It doesn’t require room temperature ingredients or time to chill the dough before you bake. You don’t need to use a mixer and you only need one bowl.
These cookies are what I would describe as a classic chocolate chip cookie. A little crunch around the edges but chewy and gooey in the middle. A buttery flavor that’s the perfect amount of sweet. Simple, basic, cookie perfection. Enjoy!
Classic Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter (2 sticks)
- ½ cup sugar
- ¾ cup brown sugar (light or dark is fine)
- 2 eggs (1 whole and 1 yolk)
- 1 tablespoon vanilla extract
- 2 and ½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon corn starch1
- 1 teaspoon salt
- 1 and ½ cups chocolate chips
- Melt butter (melting 2 sticks of butter usually takes about 1 minute in the microwave) in a mug and then put it in the freezer. It only needs to cool down for about 5 minutes, so do this first and then get the rest of your ingredients out.
- Preheat the oven to 350°F. Prepare a cookie sheet with a sheet of parchment paper, cooking spray, or butter. Do not use wax paper or tin foil.
- In a medium bowl, mix the sugar (½ cup) and brown sugar (¾ cup) using a whisk or large spoon. Pour the cooled-off melted butter in the bowl with the sugars and mix until all the sugar has been wet by the butter.
- In a separate bowl or cup, crack 1 of the eggs. Then separate the other 1 egg by cracking it, holding the egg vertically so all the contents are in one of the shell halves, and then open it so you're holding half the shell in each hand. Over the sink or the garbage can, carefully pour the yolk into the empty shell half, letting the egg white fall out. Keep pouring the yolk back and forth between the two shell halves until most of the white has fallen out. It's ok if there's a little of the white left in the shell with the yolk. You don't need the rest of the egg whites so you can throw it out or put it down the drain.2
- Add the egg, egg yolk, and vanilla extract (1 tablespoon) into the bowl with the butter and sugars. Mix until you can't see any bits of the egg anymore.
- Put 2 cups of flour in the bowl and stir slowly until you don't see white streaks of flour anymore.
- Add the remaining ½ cup of flour, the baking soda (1 teaspoon), corn starch (1 teaspoon), and salt (1 teaspoon) to the bowl. Stir everything together slowly until you don't see white streaks of flour or other dry ingredients anymore.
- Mix in 1 cup of the chocolate chips until evenly distributed in the dough. Stop stirring as soon as the chocolate chips are mixed in. I mean it! Don't keep stirring!
- Using a cookie scoop or tablespoon, separate dough into balls of about 2 tablespoons each. If you're using a cookie scoop, you can scoop and plop the scoops right on to the cookie sheet. If you're measuring tablespoons, measure 2 tablespoons into your hand and then roll the dough between your hands until it forms a ball. Then put it on the cookie sheet. These cookies spread as they bake so you can only fit about 6 per cookie sheet, or as many balls as you can fit with each ball being about 2" away from the next ball.
- Bake for 8-10 minutes. Start checking at 8 minutes and take the cookies out as soon as you start to see the edges turning golden brown or getting dark. Then leave the cookies on the hot baking sheet (really, don't move them) for 5 minutes. This allows the cookies to finish cooking but still be perfect and gooey on the inside.
- During the 5 minutes, take a few chocolate chips from your remaining ½ cup and press them into the top of each cookie. This will make your cookies look as good as they taste!
- Melt butter (1 cup) and put in the freezer to cool for about 5 minutes while you get out the rest of your ingredients.
- Preheat oven to 350°F and prepare a cookie sheet.
- In a medium bowl, mix sugar (½ cup) and brown sugar (¾ cup). Once butter has cooled, mix in with the sugars.
- Add the egg, egg yolk, and vanilla (1 tablespoon) and stir until well combined.
- Add flour (2 and ½ cups), baking soda (1 teaspoon), corn starch (1 teaspoon), and salt (1 teaspoon) and stir until just combined.
- Mix in 1 cup of the chocolate chips until they’re evenly distributed among the batter.
- Roll dough into balls about 2 tablespoons each, and place 2″ apart on your prepared cookie sheet.
- Bake for 8-10 minutes, until edges are just turning golden brown. Once removed from the oven, leave the cookies on the hot cookie sheet for 5 minutes to complete cooking.
- During the 5 minutes, press a few chocolate chips into the top of each cookie. This will make your cookies look as good as they taste!
NOTES
2. Separating the egg – Adding the yolk but not the whites of the second egg makes these cookies extra chewy, but if separating the egg is more work than you want to do then you can put two whole eggs in and the cookies will still be good!
Can’t wait to make these!!!