Cookies recipe

Signature Chocolate Chip Cookie Recipe

Chef’s Notes

It’s the OG. The reason I fell in love with cookie dough to begin with. This is the most popular base we have and is perfect for many mixes, toppings and swirls! It takes you back to your childhood!

Preparation

1.

In a medium bowl, whisk together the heat-treated flour, cornstarch, baking soda, and salt. Put aside.

2.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 2 minutes. Add granulated and brown sugars and stir over medium heat until light and fluffy; about 4 minutes will do. Use a rubber spatula to scrape the bowl. Add egg whites and vanilla and mix until fully incorporated, about 2 minutes.

3.

Add half of the flour mixture and stir over low heat until the powdery texture of the flour disappears, about 15 seconds. Immediately add the rest of the flour mixture and mix until combined. Scrape the bowl and mix for the last 15 seconds.

4.

Remove the bowl from the mixer and use a rubber spatula to fold in the chocolate chips.

5.

First, transfer your cookie dough to an airtight container or press a piece of plastic wrap over the top of the cookie dough. Place in the refrigerator to chill for 24 hours. If you can’t stand the wait, place them in the freezer for at least 2 hours (this step helps your cookies hold their shape and gives you that nice gooey cookie center, so don’t skip it!).

6.

Once the dough has cooled, preheat the oven to 350°F. Line rimmed baking sheets with parchment paper or silicone baking mats. Use a cookie scoop to spoon the cold batter onto the baking sheets, leaving about 3 inches between scoops.

seven.

For soft, gooey cookies, bake for 9 to 11 minutes, until edges are lightly browned and centers are just set. Check halfway through baking to make sure your cookies are baking evenly. Turn the baking sheet if necessary. For crispier cookies, keep them in the oven for an additional 2-3 minutes, until the edges are golden brown.

8.

Remove from the oven and let cool on the baking sheets for 5 minutes. Enjoy warm or transfer to a wire rack to cool completely.