To me, Chocolate Chip Cookies are a classic for a reason. They are the perfectly chewy, chocolatey, ooey gooey, and hit the spot when you’ve got a sweet tooth. They’re a must have on rainy days, yet, there’s nothing better than an ice cold glass of milk with fresh homemade cookies in the summer. Eaten alone or topped with ice cream, homemade cookies can’t be beat! Looking for the best chocolate chip cookies EVER? you’re in the right place. These cookies are BIG, soft, chewy, and can’t be beat.

Ultra thick Bakery Style Chocolate Chip Cookies feature golden brown edges with warm chocolate filled centers. This easy recipe can be made LESS than 30 minutes! In fact, they only bake for 6-8 minutes. The smell of freshly baked cookies just fills your home with the most mouth watering aroma ever. Chewy, soft, and filled with just melted chocolate chips.

You Will Need

1 1/4 cups of flour

3 TBSP of cornstarch

1/2 TSP salt

1/2 TSP baking soda

1 cold stick of butter (1/2 cup)

6 TBSP of granulated sugar

6 TBSP brown sugar

1 egg

1/2 TSP of vanilla extract

1 bag of semi-sweet chocolate chips. About 10-11 oz (or 1/2 a bag if you want less chocolate)

1/4 cup of walnut pieces (optional)

Other supplies needed:


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Baking sheets

Parchment paper

Two mixing bowls (one for dry ingredients and a larger one for wet ingredients)

Electric handheld mixer



Preheat oven to 475°

Prepare baking sheets with parchment paper to prevent sticking

In the smaller mixing bowl, whisk together the flour, corn starch, salt, and baking soda

Cut stick of butter into smaller pieces (as seen in video)

In the larger mixing bowl, combine the butter, sugar, brown sugar, egg, and vanilla extract

Gently in the dry ingredients into the larger mixing bowl (as seen in the video)

Add in chocolate chips and optional walnuts. Mix gently until fully combined

Using a full size spoon (tablespoon), make cookie dough balls and place them on the baking sheet

Bake for 6-7 minutes or until the tops of the cookies get golden/brown (keep you eye on them:)

Remove from the oven and let them cool (they’ll continue to cook on the inside while they cool)

For the softest cookies, eat them when they are warm, not totally cooled


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