This is another go-to recipe for me and I promise it will become your new favorite! These are the complete opposite of the thin & chewy chocolate chip cookie recipe, but they are just as good (if not better, depending on your cookie texture preference :)). They're reliable and always turn out perfectly if you stick to folding in the flour gently (do not over mix), use room temperature or chilled butter, and chill the dough prior to dropping dough onto cookie sheet. The original recipe is from Williams & Sonoma and it's wonderful the way it is, but I've made a few tweaks after making these cookies way too many times! Lets get to it!
1/2 cup room temperature unsalted butter (1 stick)
1/2 cup light brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups of all-purpose flour
1 teaspoon baking soda
1 teaspoon corn starch (not completely necessary if you don't have this on hand, but it keeps the cookies soft and chewy and I swear by it!)
1/2 teaspoon of salt
1 1/2 cups milk chocolate chips (or semi-sweet chocolate chips; totally preference)
1/2 cup chocolate chips for putting on top of cookies :)
- Preheat the oven to 350F.
- Line a baking sheet with parchment paper (I swear by parchment paper and use it every time I bake anything on a baking sheet.)
- In a large bowl, mix sugars and butter until completely smooth (I use a KitchenAid hand mixer but use whatever you've got on hand!)
- Add egg and vanilla and mix until totally incorporated.
- In a separate bowl, sift flour, baking soda and salt together. If you don't have a sifter, whisk all three ingredients in bowl thoroughly.
- Gradually add and fold flour mixture into large bowl and mix just until incorporated. DO NOT OVER MIX!
- Add and fold chocolate chips into batter gently, being careful not to over mix.
- Chill dough for at least 15-20 mins (I promise it's worth it! This will stop the dough from spreading.)
- Scoop dough onto the baking sheet using a large ice cream scoop (comparable to about 2 tablespoons) (this is the one I use), leaving about one inch of room between each cookie. I use a large baking sheet and can usually fit around 8 cookies comfortably!
- Bake cookies for about 12-14 minutes (keep an eye on them at this point, every oven is different) or until edges are lightly browned. I usually take my cookies out a touch early from the oven because they will continue to bake once they've been removed from the oven!**
- Place some chocolate chips on each cookie while they are still warm and fresh out of the oven to get that amazing melted chocolate chip topping!
- Allow to cool for 1-2 minutes and move to a cooling rack or a laid out piece of parchment paper.
- Enjoy!
**I love this tip from Good Housekeeping and swear by it: "To avoid overcooking, check cookies at the minimum baking time suggested in the recipe, and then watch them closely during their last few minutes in the oven. Also, after baking (and once they've cooled a bit) be sure to remove small cookies from cookie sheet to wire rack right away because they'll continue to bake on the hot sheet."