My All-Time FAVORITE Chocolate Chip Cookies

My All-Time FAVORITE Chocolate Chip Cookies requires about 25 minutes from start to finish. For 31 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This dessert has 276 calories, 3g of protein, and 14g of fat per serving. This recipe serves 12. Head to the store and pick up cornstarch, egg, vanillan extract, and a few other things to make it today. Many people made this recipe, and 199 would say it hit the spot. It is brought to you by Gimme Some Oven. With a spoonacular score of 21%, this dish is rather bad. Users who liked this recipe also liked All-Time Favorite Chocolate Chip Cookies, New York Time Chocolate Chip Cookies, and Whole Wheat Chocolate Chip Walnut Cookies {My Favorite Chocolate Chip Cookies}.

Servings: 12

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350F. In the bowl of a stand mixer, use the paddle attachment to cream together the softened butter, sugars, egg, and vanilla extract on medium-high speed until light and fluffy, about 3 minutes.Add in the flour, cornstarch, baking soda and salt, and beat on medium-low speed until combined. Fold in (stir in) the chocolate chips by hand until just combined.Use a large cookie scoop (equivalent to 3 tablespoons) or a spoon to shape the dough into balls, and place them on aparchment-covered baking sheet. Chill in the refrigerator for at least 10-20 minutes.Bake for 10-12 minutes until the edges are just set. The centers may look slightly undercooked. Cool cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling. Serve immediately or store in a sealed container for up to 1 week. You can also freeze the cookies for up to 3-4 months.

 

Step by step:

1. Preheat oven to 350F. In the bowl of a stand mixer, use the paddle attachment to cream together the softened butter, sugars, egg, and vanilla extract on medium-high speed until light and fluffy, about 3 minutes.

2. Add in the flour, cornstarch, baking soda and salt, and beat on medium-low speed until combined. Fold in (stir in) the chocolate chips by hand until just combined.Use a large cookie scoop (equivalent to 3 tablespoons) or a spoon to shape the dough into balls, and place them on aparchment-covered baking sheet. Chill in the refrigerator for at least 10-20 minutes.

3. Bake for 10-12 minutes until the edges are just set. The centers may look slightly undercooked. Cool cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling.

4. Serve immediately or store in a sealed container for up to 1 week. You can also freeze the cookies for up to 3-4 months.

Nutrition Information:

covered percent of daily need