The Trademark Chocolate Chip Cookie

You asked for my favorite, I give you my favorite. This is the first installment of my 35 Chocolate Chip Cookies Series and I’m starting off with the OG!

This series is where I talk about all my chocolate chip cookie recipes, the differences between each and how you can tweak them to make it your own! I tweaked this one particularly to my tastes, crisp on the outside, gooey in the middle, a crinkly top and juuust enough height, but not too tall. Plus I made it vegan to make it an impact-minimizing recipe!

But of course, everyone has different cookie tastes, so get ready for this series! There’s going to be lots of cookie facts to come…

The Trademark Chocolate Chip Cookie

I have a million chocolate chip cookie recipes (cripsy, thicc, chewy, oaty, shortbread-style, the list goes on…) but I have NO issue choosing a favorite child, and here she is! Crisp edges, gooey on the inside and stays soft for days – this recipe is a winner.

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Prep Time:15 minutes mins

Cook Time:15 minutes mins

Chill Time:15 minutes mins

Course: Dessert, Snack

Keyword: baking, cookies, dessert, snack, vegan

Equipment

• Stand mixer or hand mixer
• Baking sheet
• Parchment paper

Ingredients

• 1 & 1/3 cup spooned & leveled all-purpose flour 150 grams
• 3 tbsp cornstarch 25 grams
• 1 ½ tsp baking powder
• 3/8 tsp salt
• 8 tbsp unsalted butter or vegan butter, room temperature, 113 grams
• ½ cup dark brown sugar, packed 100 grams
• 1/4 cup granulated sugar 50 grams
• 1 tsp vanilla
• 2 tbsp whole milk or plant-based milk
• 3/4 cup chocolate chips or chopped chocolate 90 grams

Instructions

• Whisk together the flour, cornstarch, baking powder and salt
• In a separate bowl, cream the butter, brown sugar, granulated sugar and vanilla together. Cream on medium speed, scraping down the sides every few minutes, until the butter has visibly lightened in color and looks fluffy. Add 1 tbsp of milk at a time and beat into the butter mixture until smooth. This should take about 5-6 minutes total.
• Fold the dry ingredients into the wet until just combined, then add the chocolate and mix.
• Chill the dough in the fridge for 1-4 hours.
• When you are ready to bake, preheat the oven to 350F.
• Split the dough into 12 even balls, weighing about 45g each.
• Place on parchment lined baking sheets and bake for 12-14 minutes.
• Take it out of the oven when they still seem slightly underdone, then let them cool completely **this is the most important step!**
• Serve whenever!