Chocolate Chip Cookies:
Easy to make, chewy, delicious chocolate chip cookies recipe that comes with instructions for freezing for later! These flavorful, chewy, soft, and gooey chocolate chip cookies are the best!
This is one of my favorite Chocolate Chip Cookie recipes. I love it. I seriously love soft and chewy cookies, the ones where you use corn starch to get the fluffy consistency. If you don’t like the poofy, chewy kind, this recipe is not for you. (AND YOU ARE CRAZY).
Okay, one of the things I love most about these cookies, besides how tasty they are, is you can mix up the dough ahead of time and freeze it in logs (or balls) to be used later. And then you can bake them from frozen. This is perfect for me because whenever I want to make chocolate chip cookies, I just always double the batch.
This makes after-school snacks, or just a fun treat, fast and easy. (Directions at end of post)
Making Chewy Chocolate Chip Cookies:
- Gather up all of your ingredients. And preheat your oven to 350 F
- Get your helpers! I love to use cooking as a time to teach my kids and just spend time with them. My kids love making cookies, so this is the perfect recipe to do that with. Today, I just doubled the recipe, and had them figure out the fractions. Since my son is going into third grade, it was the perfect review for him.
- Cream Butter and Sugar: Creaming the butter and sugar together is an important step in getting a good cookie. Creaming butter and sugar does two main things for your cookies! First you get a better dough because it allows the sugar to be evenly dispersed and dissolve into the butter. Second, the creaming action itself incorporates more air into the batter, making your cookies lighter in texture. So cream it until it is light and fluffy. used my Kitchen Aid and used the paddle attachments. I love this paddle because it has the flexible scraper so it gets the edges.
- Then add in the eggs and vanilla, let mix, then add in flour, cornstarch, baking soda, and salt. Let mix for a minute or two, then add in chocolate chips. I love using two types, a milk chocolate and a bitter chocolate because it gives you a variety of flavor that is amazing. My favorite chips are Guittard! You can find them here.
- Then get those cookies on the tray using a cookie scoop, or by hand. I love using a scoop because it gives me a more uniform tray of cookies, and then I know they are going to bake evenly. I love my OXO cookie scoop, I had it for years, then my husband used it for ice cram and killed it. Ooops, so then I bought it again.
- Then bake for 8-10 minutes. They probably won’t look done, but take them out anyway. The bottoms will be brown. Let sit on pan another minute, then transfer to cooling rack. I love baking on a silicone mat like a Silpat because I love that they come up easy and don’t mess up my pans.
- Last step, enjoy! Probably with a glass of milk. And if you want to be super cute, you could even get these fun milk bottles.
- If you are anything like me, you like to minimize mess, and always have something yummy on hand. So double or triple this recipe to make some for freezing. After mixing, divide dough into 3-4 parts, roll dough into a log on wax or parchment paper.
- Then roll in foil.
And put in a Gallon Freezer Bag for storage. On the outside, write what it is, and how to cook it. I also like to write the date so I know when to use it by. Usually within about 3 months.
- When you are ready to use the dough, take out a log, slice it, and bake at 350 F for 10 minutes from frozen.
Okay, now don’t you just want to make a batch? Well I won’t stop you. These are kind of like a pudding cookie, but without the pudding mix. And they really are worth giving a shot.
They also make awesome gift ideas for things like neighbor gifts for Christmas because you can give them a log of the dough that is frozen, and they can keep it for after the holidays are over. Because we all know how many goodies you get inundated with during the holiday season.
What kind of cookie lover are you? Do you like them soft and chewy? Crispy? puffy? Flat? Loaded with chocolate chips? Or just a dusting? Feel free to adjust this recipe to fit your personal preference.
Chocolate Chip Cookies
- 3/4 c butter unsalted is best
- 3/4 c brown sugar
- 1/4 c white sugar
- 1 medium egg
- 2 tsp vanilla
- 2 c baking flour
- 2 tsp cornstarch
- 1 tsp baking soda not powder, get it right
- 1/2 tsp salt
- 1/2 c bittersweet chocolate chips
- 1/2 c milk chocolate chips
- Use the paddle attachment on your Mixer
- Cream together butter and sugars
- Add in egg and vanilla
- Mix in flour, cornstarch, baking soda, and salt.
- scoop balls of dough onto baking sheet
- Bake at 350 F for 8-10 minutes
- Let cool 1 minute on pan
- Let cool 5 minutes on cooling rack
- Seal in airtight container for up to a week (they won't last that long!)
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
Other Cookie Recipes You Might Enjoy
- Martinelli’s Apple Glazed Shortbread Cookies
- Lemon Shortbread cookies
- Graham Cracker Chocolate Chip Cookies
- Snickerdoodle Cookies
- Whole Wheat Chocolate Chip Cookies
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