Easy Chocolate Chip Cookies

Tis the season for baking. I decided to bake my kids some chocolate chip cookies before they came home from school.You don’t need to use a mixer of any kind for these easy, super soft, chewy cookies that are loaded with chocolate. All you need is a mixing bowl, whisk, and a spoon. The cookies are big, bakery-style cookies. They’re wonderfully chewy from the melted butter, soft from the cornstarch, and loaded with texture from the chocolate chips. You need to chill the dough so the cookies bake up thick and full. They’re worth planning ahead for.

img_4545You will need:

1/2 cup unsalted butter
1 large egg
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
2 teaspoons vanilla extract
1 2/3 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt, or to taste
1 cup semi-sweet chocolate chips, plus more for sprinkling

To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute. Wait momentarily before adding the egg so you don’t scramble it.

Add the eggs, sugars, vanilla, and whisk to combine.

Add flour, cornstarch (keeps cookies soft) baking soda, salt, and stir to combine. Dough may seem crumbly yet oily, this is okay.
Add the chocolate chips and stir to combine.
Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough, roll into balls, and flatten about halfway. Tip – Strategically place a few chocolate chips that are likely at the bottom of the mixing bowl and don’t want to incorporate onto the top of each mound of dough, and add more as necessary for a nice visual pop of chocolate.img_4541
Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 4 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I use a half-sheet pan and bake 8 cookies per sheet) and bake for about 12 to 14 minutes (if your cookies are smaller than mine, reduce baking time) or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool.

 


Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired. If baking straight from freezer with frozen dough, you don’t have to thaw it. Bake straight from freezer, possibly adding 1 to 2 minutes to baking time if necessary.img_4544img_4546

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