• Always use butter. It gives the best flavor. And when the recipe says soften it, don’t let it melt even a bit. It is best to just let it sit on the counter till room temperature. Trying to soften it in the microwave often leads to melted butter, which does not give the dough the structure it needs.
• Then, it is best to use room temperature eggs. Using cold eggs can cause your butter to harden up again.
• And make sure you are creaming your butter and sugar long enough. Cream them together not just until they are mixed. But until they are very creamy. Using a stand mixer can help make this faster
• Add cornstarch or pudding mix. Both will make your cookies softer. Butter has better flavor than shortening, but it tends to make the cookies flat and crispy. Cornstarch or pudding mix counteracts this and acts as a thickening agent.
• Always chill the dough before you bake it. This is a major step. I form my dough into balls and then let them sit in the refrigerator for at least two hours. Skipping this step will make your cookies flat and crunchy.

The Best Chocolate Chip Cookies

Yield: 4 dozen

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Print

Ingredients

• 3 sticks butter, softened (1 and 1/2 cups)
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs, room temperature
• 1 T vanilla
• 4 cups all purpose flour
• 2 T cornstarch
• 2 tsp baking soda
• 1 tsp salt
• 3 cups chocolate chips

Instructions

Cream butter and sugars together. Beat in egg and vanilla.

In a separate bowl combine flour, cornstarch, baking soda and salt. Add to butter mixture.

Stir until combined. Stir in chocolate chips. Form into balls about an inch or slightly more in diameter.

Chill for at least 2 hrs or a couple days if you don't want to eat them right away.

Preheat oven to 350 and grease cookie sheet. Bake for 8-11 minutes until edges are lightly brown. Do not over-bake. The centers may still look doughy.

Allow to cool on the cookie sheet for 5 minutes and then cool completely on wire rack.

Nutrition Information:

Yield: 48 Serving Size: 1 cookie
Amount Per Serving: Calories: 185

Nutrition information may vary significantly based on ingredients used and portion sizes. We are not responsible the reliability of this data or your reliance on it. We are not responsible for the results of any recipe you try from this blog/website, Chocolatewithgrace.com. Your results may vary due to differences in ingredients, humidity, altitude, cooking temperatures, errors, or individual cooking abilities.

Try this Red White and Blueberry version next!