Best Chocolate Chip Cookies Recipe

Introduction:

Chocolate chip cookies are a beloved classic in the world of baking. Their warm, gooey center and crispy edges make them a perfect treat for almost any occasion. Whether you’re baking for a special celebration or just enjoying a quiet afternoon, these cookies never disappoint. This recipe promises soft, chewy cookies with a slight crunch on the edges—just the way we love them.

A slight twist on the traditional chocolate chip cookie, using a combination of butter and vegetable oil gives these cookies a softer texture and a richer flavor. This recipe uses cornstarch, which contributes to that pillowy, melt-in-your-mouth experience. So, get ready to impress your family, friends, or anyone you share them with!

Ingredients:

Butter: 200 g (about 1 cup) – Softened at room temperature for ease of mixing.
Vegetable Oil: 100 ml (about 1/2 cup) – Adds extra moisture for a chewy texture.
Egg: 1 large – Helps bind all the ingredients together.
Baking Powder: 10 g (2 tsp) – For that perfect rise and texture.
Vanilla Sugar: 10 g (1 tbsp) – For a delicious hint of vanilla flavor.
Cornstarch: 200 ml (about 3/4 cup) – Ensures a soft, tender cookie.
Powdered Sugar: 200 g (about 1 1/2 cups) – For a fine sweetness and soft texture.
All-purpose Flour: 700 ml (about 2 3/4 cups) – The base of the dough that provides structure.
Chocolate Chips: 300 g (about 2 cups) – Choose semisweet or milk chocolate, depending on your preference.

History of Chocolate Chip Cookies:

The chocolate chip cookie was invented by Ruth Wakefield in the late 1930s at the Toll House Inn in Whitman, Massachusetts. Ruth was baking a batch of cookies for her guests and ran out of baking chocolate. In place of it, she used chopped-up pieces of Nestlé’s semi-sweet chocolate bar. The result was a cookie so delicious that it became an instant hit, and the rest is history. Ruth Wakefield even struck a deal with Nestlé to print her recipe on the back of their chocolate bar packaging.

Since then, the chocolate chip cookie has become one of the most iconic American desserts, evolving in countless variations. Some people like them crunchy, some like them chewy, some prefer loads of chocolate chips, while others like them with a hint of sea salt. This recipe embraces the best of both worlds: soft, chewy centers with just the right amount of crisp edges.

Method and Instructions:

Prep your oven and baking sheets: Preheat your oven to 180°C (350°F). Line two baking sheets with parchment paper or silicone baking mats for easy cleanup.
Cream butter and sugar: In a large mixing bowl, beat the softened butter, vegetable oil, and powdered sugar until light and fluffy. This should take about 3-4 minutes. The air incorporated during this step helps create a tender texture in the cookies.
Add the egg and vanilla: Beat in the egg and vanilla sugar until well combined. The egg provides moisture and structure to the dough, while the vanilla sugar adds a lovely sweet, aromatic flavor.
Sift dry ingredients: In a separate bowl, sift together the flour, cornstarch, baking powder, and a pinch of salt (if desired). This ensures that your dry ingredients are evenly mixed and prevents clumping.
Combine the wet and dry ingredients: Gradually add the sifted dry ingredients into the wet mixture. Stir with a spatula or spoon until the dough just comes together. Avoid over-mixing to keep the cookies tender.
Fold in chocolate chips: Gently fold in the chocolate chips. You can use milk, dark, or semi-sweet chocolate chips, depending on your personal preference. Feel free to mix in some chopped nuts (like walnuts or pecans) if you enjoy that extra crunch!
Scoop and shape dough: Use a cookie scoop or tablespoon to portion out dough balls about 1 to 1.5 inches in diameter. Place them on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake: Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft. Keep an eye on them during the last few minutes of baking to ensure they don’t overbake.
Cool: Once baked, let the cookies sit on the baking sheets for 5 minutes to firm up. Then, transfer them to a wire rack to cool completely. This will ensure they hold their shape and have a perfect texture.

Conclusion:

These chocolate chip cookies are the perfect balance of crispy edges and chewy centers. The combination of butter, vegetable oil, and cornstarch makes them extra tender, while the vanilla sugar adds a delightful flavor. These cookies are ideal for any occasion, whether you’re indulging by yourself, sharing with friends, or baking them as a gift. The best part? They’re easy to make and disappear fast!

Lovers of Chocolate Chip Cookies:

Chocolate chip cookies have a dedicated fanbase that spans all ages. Whether it’s children with milk, college students craving a late-night snack, or families baking together on a rainy afternoon, everyone loves a fresh batch of chocolate chip cookies. This recipe captures that universal love with its perfect blend of sweetness and texture.

The simple pleasure of biting into a warm cookie, gooey with melted chocolate, reminds us of home, comfort, and happiness. It’s no wonder that chocolate chip cookies are a timeless favorite, loved by generations. So, make a batch, enjoy with loved ones, and savor the joy that only a warm cookie can bring!

Pro Tips and Lovers’ Methods:

For chewier cookies, refrigerate the dough for 30 minutes before baking.
For crispier edges, bake for an additional minute or two, keeping a close eye to avoid overbaking.
Double the chocolate chips for extra chocolatey goodness!
Store cookies in an airtight container at room temperature for up to one week. You can also freeze the dough for up to three months, baking them straight from the freezer when the craving hits.

Now, you’ve got the perfect recipe to bring joy to any cookie lover! Enjoy your baking adventure! 🍪❤️