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Chocolate chip cookies top my comfort food list. They're soft yet crunchy, packed with chocolate, and always hit the spot when I'm craving something sweet. I enjoy them with a big glass of milk or next to a scoop of ice cream. Whether it's raining, middle of summer, or just because I feel like it, these homemade treats never disappoint.
Extraordinary Cookies Worth Every Bite
My cookies turn out generous, soft and seriously habit-forming—you won't taste better ones anywhere. The combo of dark chocolate with buttery dough creates a timeless flavor balance. They're so easy to make that anyone can bake them. Whether you prefer them warm from the oven or cooled down with a slight crunch, these cookies always wow everyone.
What You'll Need
- Flour: 1¼ cups for good dough structure.
- Cornstarch: 3 tablespoons for that melt-in-your-mouth softness.
- Salt: ½ teaspoon to boost the sweetness.
- Baking soda: ½ teaspoon for just the right texture.
- Cold butter: 125g cut into small cubes for flakiness.
- White sugar: 6 tablespoons for sweetness.
- Brown sugar: 6 tablespoons for caramel notes.
- Egg: 1 to bind everything together.
- Vanilla extract: ½ teaspoon for flavor.
- Dark chocolate chips: 1 bag (300g) for melty pockets throughout.
- Nuts (Optional): ¼ cup for extra crunch.
Simple Step-by-Step Instructions
- Getting everything ready
- I heat my oven to 245°C and line my baking sheets with parchment paper.
- Mixing dry stuff
- I combine flour, cornstarch, salt and baking soda in a bowl.
- Creating the creamy base
- In a large bowl, I mix butter, both sugars, egg, and vanilla until smooth and creamy.
- Adding the dry mix
- I slowly pour my flour mixture into my creamy mixture.
- Throwing in the tasty bits
- I gently fold in chocolate chips and nuts.
- Shaping the cookies
- I drop spoonfuls of dough onto my baking sheet, leaving plenty of space between them.
- Baking time
- I watch them carefully for 6-7 minutes until they turn golden.
- Enjoying the treat
- I love them slightly warm for extra softness or cooled for more firmness.
Tips For Perfect Results
I always use cold butter to make cookies that hold their shape better. I don't take my eyes off them while baking since they can brown too quickly. Sometimes I switch things up with white chocolate, chunks or dried fruit. When stored in an airtight container, they'll stay soft for up to 3 days.
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Versatile Treats For Any Occasion
These cookies fit perfectly at family gatherings or when you're craving something sweet at night. They're wildly popular and quick to make, which makes them favorites for both amateur bakers and cookie lovers alike.
Frequently Asked Questions
- → Why use cold butter?
Cold butter helps the cookies spread less in the oven. This keeps them chewy in the middle and crisp along the edges.
- → Can cookie dough be frozen?
Absolutely! Freeze it for 2-3 months. Pre-shape into balls, then bake straight from frozen, adding 1-2 minutes to baking time.
- → How to tell if cookies are done?
The edges should turn a light golden color while the middle stays soft. They’ll firm up as they cool on the tray.
- → What’s the point of adding cornstarch?
Cornstarch gives the cookies a softer, more tender bite. It also adds to their melt-in-your-mouth texture.
- → How long can cookies be stored?
In an airtight container, they're good for 4-5 days at room temperature. For melty chocolate chips, microwave them briefly before serving.