Guys, I have THE BEST Chocolate Chip Cookies recipe. This is my go-to for parties, gifts, and you know any day I need a cookie. I’ve made these several times now and they are so quick and easy, it’s fun to whip up a batch during dinner prep so you can pop them in right after dinner and enjoy them with a big glass of milk before bed.
Check out this dairy free version that no one will realize is dairy free.
YUMMY CHOCOLATE CHIP COOKIE RECIPE
- 3/4 cup salted butter, soft
- 1/4 cup (66 g) granulated sugar
- 3/4 cup (104g) light brown sugar
- 1 large egg
- 2 teaspoon (5ml) vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons cornstarch
- 2 cups (186g) all-purpose flour
- 1 1/2 cups (255g) chocolate chips (semi-sweet or milk)
Preheat oven to 350 degrees.
Cream butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). Add granulated and brown sugars and mix on low speed until the mixture is smooth.
Mix in egg and vanilla extract and mix on medium speed until combined.
Add in baking soda, cornstarch and salt, then slowly mix in flour and mix. Be sure to scrape the sides of the bowl during mixing. Slowly mix in chocolate chips.
Line a cookie sheet with a silicone baking mat or parchment paper. You can also spray your cookie sheet with a non-stick. Scoop 2 tablespoon balls of dough onto the cookie sheet.
Bake (2 tablespoon sized cookies) for 8-10 minutes, or until the edges are a light golden and the tops are no longer glossy.
Let cool on the cookie sheets at least 10 minutes before removing.
This recipe makes about 2 dozen or 1 dozen larger than your face cookies.
Do me a favor, if you make them, share them in your instagram stories and tag @thesnippykit so I can share what yours look like!
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