The Best Chocolate Chip Cookies
The Best Chocolate Chip Cookies recipe that bake thick, feature chewy Golden edges and Ooey-Gooey Centers. Also these are no-chill cookies and can easily be made gluten free. Could you ask for more?
Servings: 10 Cookies
Calories: 339kcal
Equipment
- 1 Hand/stand Mixer
- 2 Cookie trays
- Silicone Mats/Parchment Paper
Ingredients
- ¾ Cup Cake Flour
- 1 and ¼ Cup All purpose flour
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Cornstarch
- ½ teaspoon Salt
- ½ Cup Unsalted Butter (Cubed, little colder than room temperature)
- ½ Cup Brown sugar
- ¼ Cup Granulated sugar
- 1 large Egg (at room temperature)
- 1 Egg Yolk (at room temperature)
- 1 and ½ Teaspoons Pure vanilla extract
- 2 Cups Milk Chocolate Chips
Instructions
- Preheat your oven to 400℉. Now place cubed and slightly cold butter, brown sugar and granulated sugar in the bowl of a stand mixer. Beat butter and both sugars for around 2 minutes at medium speed. You can also make the dough using a hand mixer, if you wish. I suggest using an extra large mixing bowl in this case, to make beating easier. Just cream butter, sugars and eggs at medium speed. And mix dry ingredients at low speed.
- Now add one egg, one egg yolk and vanilla. Beat these three in too until the mix gets light and creamy. Scrape sides and the bottom of mixing bowl as needed.
- With mixer set on low speed gradually add sifted flour, cake flour, cornstarch, baking powder, baking soda and salt. I like to add all purpose flour in two additions. Mix only till the flour disappears into the dough.
- Add and mix in the chocolate chips too. At this point you can directly bake cookies from this dough or cover and chill it for a few hours (up to 3 days in refrigerator).Allow the dough to come to room temperature if you kept it to chill in the refrigerator before baking.
- Divide the dough in 10 equal portions, weighing around 3.4 ounces each. You can make use of a weighing scale to measure dough balls or you can eye ball them. Place cookie dough balls on pre-lined cookie trays. I like to bake 5 on each tray. Keep the cookie dough mounds tall (in a cylindrical shape) rather than flattening them. Bake the cookies for 10-11 minutes.
- By this time your cookies will have golden edges and will just start to set. Do not over bake them if you want their centers to be gooey.
- Once baked, take cookies out of oven and allow them to rest on the cookie tray for about 10-15 minutes. Then set the cookies on a wire rack to allow them to cool completely before storing. Enjoy one warm!
Notes
Cake Flour Substitute:
Measure 1 cup of all purpose flour. Now replace 2 tablespoons of all purpose flour with 2 tablespoons of cornstarch.
Mix the two well and sift 2-3 times to allow cornstarch to mix with flour real good and there you have it. You will only need ¾ cup of this cake flour for one batch of this recipe.
Freezing the Cookie Dough:
Cookie dough can be frozen for up to 3 months. Make cookie mounds out of the dough. Keep them on a parchment lined tray in the freezer for a few hours. When these get super cold, you can place the cookie balls in a ziploc or freezer safe containers to store.
This way your cookie dough balls won't stick to each other.
Yes, these cookies freeze well. Once the cookies have cooled completely, store them in Ziploc bags or any freezer safe containers. They will stay good in the freezer for about 2-3 months.
Thaw them on counter top for 1-2 hours. If you don't wish to wait that long, microwave individual cookies for about 20-30 seconds.
To make these cookies gluten free, substitute both all purpose flour and cake flour with any gluten free flour of your choice. Those cookies bake wonderfully well.
How to reheat cookies?
To reheat cookies, place them on a baking sheet lined with parchment paper. Preheat oven to 300°F and place the baking sheet in oven. Allow the cookies to warm up for AROUND 3-5 minutes, or until they get soft and are heated through.
Nutrition
Serving: 1Cookie | Calories: 339kcal | Carbohydrates: 41g | Protein: 3g | Fat: 19g | Sodium: 208mg | Sugar: 38g