The Chocolate Chip Cookies!
- Yield 4
- Prep 15 minutes
- Cook 10 minutes
- Total 25 minutes
The Chocolate Chip Cookies! is a dessert recipe on Avoteb. The yield on the card is 4. Plan on 25 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1/2 cup (115 grams) butter, softened to room temperature
- 1/2 cup (110 grams) packed light brown sugar
- 1/3 cup (65 grams) granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract, store-bought or homemade
- 1 1/2 cups (180 grams) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (170 grams) semisweet chocolate chips
- optional: flaky sea salt
Method
In a medium bowl, whisk together the flour, cornstarch, baking soda and salt until combined. Keep nearby.
Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 2 minutes, scraping down the sides of the bowl occasionally as needed. Tip in egg and vanilla, and beat on medium speed until combined, about 30 seconds. Tip in the dry ingredient mixture, and beat on medium-low speed until just combined.
Fold in the chocolate chips by hand, using a spatula or wooden spoon, until they are evenly combined.
Move the dough to an airtight container and refrigerate it for 2 hours, or until it is chilled through.
Warm oven to 350°F. Line a baking sheet with parchment paper; keep nearby.
Once the cookie dough is completely chilled, remove it from the refrigerator. Scoop out and roll dough balls that are 1-inch in diameter. Then place the dough balls on a baking sheet that is covered with either parchment paper or a silicone baking mat.
Roast for about 10-12 minutes, or until the edges are slightly crispy and the tops of the cookies are very lightly golden. The centers may look slightly undercooked.
Lift the cookies and let them cool on the baking sheet for about 5 minutes. Scatter with a pinch of flaky sea salt, if you would like. Then move them to a wire rack to finish cooling. Then dive in while the cookies are nice and warm! Or, move to a sealed container and store for up to 3 days, or freeze for up to 3 months.
