No one can resist a freshly baked crispy chocolate chip cookies with a glass of ice-cold milk. I judge a good quality chocolate chip cookies on that balance of crispy on the outside and a little chewy on the inside with the right amount of sweetness. Start by measuring your butter and place in a large bowl then add in white granulated sugar and light brown sugar. Using a spatula, cream the sugar and butter mixture and as soon as you see the creamy consistency then you can add an egg.
It’s good to have all your ingredients at room temperature. Add a teaspoon of vanilla and just blend them together. For the dry ingredients, sift in a cup of all-purpose flour and a tablespoon of cornstarch. The addition of cornstarch will ensure your cookies are crispy on the outside and soft in the center. Add in half a teaspoon of baking soda and salt. Combine everything until well blended.
You want to use chocolate chips that are made for chocolate chip cookies and they hold their shape and also set up nicely after they are cooled. You need to have a chocolate chip in every bite so you will need about a cup and a half. You will also add half a cup of toasted pecans, the idea here is to make sure the chocolate chips and pecans are well worked into the cookie dough batter.
For scooping and dropping the cookies. The simplest technique is to use a measurement of about two tablespoons then roll it into your hands into a ball and line on a baking sheet lined with parchment paper. Pop them in the fridge to chill for an hour. A great tip to get ahead of your cookie baking is chill them in the fridge then pack them in a resealable bag and then bake whenever you want them.
Preheat your oven to 325 degrees Fahrenheit then bake the cookies between 15 to 18 minutes to turn nice and golden brown. Let them cool on their tray before removing them so they set up a little bit.
- ½ cup (115 g) unsalted butter, at room temperature
- ½ cup (100 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1 ¼ cup (185 g) all-purpose flour
- 1 Tbsp (7.5 g) cornstarch
- ½ tsp (2.5 g) baking soda
- ½ tsp (2.5 g) salt
- 1 ½ cup (262 g) chocolate chips
- 1 cup (100 g) lightly toasted, coarsely chopped pecans (optional)
- Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla.
- In a separate bowl, sift the flour with the cornstarch, baking soda, and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans.
- Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape them into a ball and place onto a parchment-lined baking tray or a plate.
- Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.
- Preheat the oven to 325ºF (162 C). Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies.
- Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray.
- If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.