Chocolate Chip Cookies by Katie
The classic cookie
Makes: ~2 dozen large cookies | Last updated:
Ingredients
| Amount | Ingredient | Notes |
|---|---|---|
| 3⅛ cups (375g) | all-purpose flour | high altitude: 390g |
| 1 Tbsp | cornstarch | |
| 2 tsp | baking soda | high altitude: 1 tsp |
| 1 tsp | kosher salt | |
| 1 cup (230g) | unsalted butter | softened |
| 1 cup (200g) | brown sugar | light/golden or dark |
| ½ cup (100g) | granulated sugar | |
| 2 | eggs | room temperature |
| 1 Tbsp | imitation vanilla extract | |
| ½ Tbsp | glucose syrup | optional; improves texture and shelf life |
| 2½ cup (425g) | chocolate chips | I do ½ dark, ½ semi-sweet |
Directions
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In a large mixing bowl, combine flour, corn starch, baking soda, and salt. Set aside.
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In a mixer fitted with a paddle attachment, cream the butter and sugars. Add eggs and vanilla (and glucose syrup, if using) and beat until light and fluffy.
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Add flour mixture. Pulse the mixer a few times to combine dry ingredients, then mix on low until thoroughly combined. Stir in chocolate chips.
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Line a baking sheet or a container with parchment paper (optional—this is for easy clean-up). Using a cookie scoop or a spoon, portion out dough. Cover and refrigerate for at least 2 hours, ideally 24–36 hours. (Dough will keep in the fridge for up to 3 days, or may be frozen for up to 3 months.)
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Heat oven to 375°F. Line a baking sheet with parchment paper. Place dough mounds a few inches apart on the baking sheet. Cookies are done baking when tops are beginning to brown, but the middle still looks slightly underdone (about 6–7 minutes for little cookies, 10–12 minutes for large cookies)—they will continue to bake on the cookie sheet after they’re out of the oven.
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Cool cookies on cookie sheet.
Tips
- Package in a plastic container and give it to a cute boy on his sixteenth birthday in the hopes that he will eventually be your boyfriend.
Variations
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Chocolate Chip M&M’S In place of chocolate chips, use 1 cup (170g) chocolate chips and 1½ cups (240g) M&M’S. Place chocolate chips and M&M’S on top of dough mounds for looks.
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Coffee Toffee Add 1 tablespoon of espresso powder with flour mixture. In place of chocolate chips, use 1 cup toffee bits and two chopped chocolate bars with coffee in it, such as Theo PNW Coffee & Cream, Moonstruck Espresso Dark Chocolate, or Chocolove Coffee Crunch in Dark Chocolate.
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Holiday Cranberry Add 1 Tbsp orange zest with eggs and imitation vanilla extract. In place of chocolate chips, use 1½ cups (255g) white chocolate chips, 1 cup dried cranberries, and ½ cup chopped pistachios.
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Strawberry Cheesecake In place of cornstarch, use 3.4-oz package of cheesecake flavored instant pudding mix. In place of chocolate chips, use 1½ cups (255g) white chocolate chips and 1 cup roughly chopped freeze-dried strawberries.
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Strawberry Fields In place of chocolate chips, use 1½ cups (255g) white chocolate chips, 1 cup roughly chopped freeze-dried strawberries, and ½ cup chopped candied hazelnuts.
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White Chocolate Macadamia Nut In place of chocolate chips, use 1½ cups (255g) white chocolate chips and 1 cup (120g) macadamia nuts, roughly chopped.
Chocolate Chip Cookies by Katie M. K. Blaede is licensed under CC BY-NC-SA 4.0
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