Classic Chocolate Chip Cookies. These chocolate chip cookies were very, very good. I have been trying chocolate chip cookie recipes forever to find the perfect cookie and this one is very close. They weren't too cake-like and they weren't thin and greasy, they were the perfect in-between cookie. That said, the dough is very thick once you mix all the ingredients together. One at a time, beat in the eggs, then the vanilla.

Reduce speed to low and gradually add the flour mixture, mixing until just combined (do not overmix). Mix in the chocolate chips and nuts (if. Add granulated sugar and brown sugar. You can cook Classic Chocolate Chip Cookies using 10 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Classic Chocolate Chip Cookies

It's 1 cup of butter, softened.
Prepare 3/4 cup of granulated sugar.
It's 3/4 cup of light brown sugar packed.
Prepare 1 teaspoon of vanilla extract.
You need 2 of eggs.
It's 2 1/4 cups of all purpose flour.
It's 1 teaspoon of baking soda.
You need 1/2 teaspoon of salt.
You need 2 cups of chocolate chips.
It's 1 cup of nuts chopped (optional).

This chocolate chip cookie dough has two secrets to success. The first is the addition of cornstarch, which holds in moisture to guarantee a soft-centred cookie. The second is to chill the cookies before baking - this ensures they all bake to the same size and. These Classic Chocolate Chip Cookies are the best at lasting through the day (or a couple days if you can make it 😉 without getting hard.

Classic Chocolate Chip Cookies instructions

Heat oven 375 °F.
Beat butter, granulated sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well..
On a separate bowl, stir together flour, baking soda and salt; gradually add the mixture to the butter mixture, beating until welll blended..
Stir in the chocolate chips and nuts..
Drop by teaspoons onto ungreased cookie sheet.
Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely..
TIP: for OTGs, set it 150°C. Timer should be 20 minutes. When you can smell the scent of cookies being bake set it to 100°C until golden brown..
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They stay soft for days because the butter to flour ratio is so high. My secret for keeping them soft is freezing the dough so the outside gets a little crisp and gets all that flavor of the edges browning. In a large mixing bowl or stand mixer, beat the melted butter, granulated sugar, brown sugar, and vanilla extract until creamy. Add the eggs, one at a time, beating well after each addition. Classic Chocolate Chip Cookies - is there anything better? ️.