Chocolate Chip Cookies Ingredients
Butter- softened to room temperature
Butter is the most popular and most recommended type of fat to use when making cookies. It adds amazing flavor and is what causes the cookies to spread during baking. Creaming softened butter with sugar produces a cookie that is incredibly light and fluffy. To soften butter to room temperature: Set it out on the counter for at least 1 hour. It should be firm but slightly pliable. To speed up softening you can cut it into even-sized pieces, about 1 tablespoon each.
Room temperature eggs
Eggs that are room temperature are easier to mix into the dough, which means less mixing, which is always recommended!
Bring eggs to room temperature by leaving them out for 1 hour or by placing them in a bowl of room temperature water for 5 minutes.
Extra egg yolk
The extra egg yolk gives these cookies a super texture.
Baking soda and baking powder
This is my best trick to making these cookies super light and adds extra insurance against spreading.
Brown sugar and white sugar
Brown sugar adds moisture and makes the cookies chewier and more caramel-y. The acidity found in molasses also reacts with the baking soda and helps the cookies to rise. White sugar adds a crispy exterior through caramelization.
Cornstarch is another secret ingredient that makes these cookies extra thick and chewy.
How to Prevent Flat Cookies
Cookies spreading too much in the oven is a common problem that can be easily avoided.
Bake at a lower temperature
An oven that is too hot is a big contributor to cookies melting during baking. Bake the cookies at 325° for the best results.
Refrigerate the dough before baking: If the butter isn’t cold enough when the cookies go into the oven it will melt before the flour has a chance to cook. The solution: After you’ve formed the dough into balls, refrigerate them for at least 2 hours and up to 48 hours before baking.
Check that your baking powder and baking soda
Baking powder and baking soda are leaveners that cause the cookies to rise. If you have baking powder/soda that is slightly older or are unsure, you can check to make sure they are good to use. Pour boiling water over baking powder and vinegar over baking soda. Both should produce a strong reaction if good to use.
How to Make Chocolate Chip Cookies
In a large bowl, combine the softened butter and the brown and white sugar.
Using an electric mixer, cream the butter and sugar until smooth. This will take about 3-5 minutes.
Add the room temperature eggs, 1 at a time, and mix until just combined after each. Be careful not to overmix.
Add the egg yolk and vanilla extract and mix until combined.
In a separate bowl, sift together flour, baking soda, baking powder, cornstarch, and salt.
To add the dry ingredients to the wet ingredients you will need to work in batches. If you add it all at once you will end up with half of it on the floor. Add about a ¼ of the dry ingredients at a time and mix until mostly combined. Once all of the dry ingredients have been added beat until smooth. Scrape down the sides of the bowl as needed.
Fold in the chocolate chips to the dough. The dough will be thick and sticky.
Form dough into balls that are about 1-2 tablespoons in size.
Refrigerate the formed cookie dough for at least 2 hours and up to 48 hours. You can also freeze the formed dough at this point for up to 3 months.
Preheat your oven to 325°.
Line a baking pan with parchment paper and spray with non-stick spray.
Arrange the chilled cookie dough on the pan, leaving an inch or two between them. You will have to bake the cookies in batches since they won’t all fit on one pan.
Bake for 15 minutes. Allow cookies to cool on the pan for 5-10 minutes before using a spatula to transfer them to a plate.
Cookies are best enjoyed fresh out of the oven. Leftovers stay fresh covered at room temperature for up to 1 week.