Classic Chocolate Chip Cookies
What’s your idea of a classic chocolate chip cookie? I believe it’s a cookie with the perfect balance of a slightly chewy middle with a hint of crispness on the outside. And I also believe that this recipe hits both of those notes. It was given to me so many years ago when I was about 12, and I have been making these classic chocolate chip cookies ever since. Sure I have tried others here and there, but I always come back to this one. After all, whenever I make them for a gathering they always seem to disappear before any other chocolate chip cookies on the table.
And what makes them so good? My guess would come back to balance. The combination of butter and shortening gives them flavour, crispness (both from the butter) and a little softness (from the shortening). Though you can use all butter of you don’t have shortening on hand. This yields a very flavourful cookie that’s slightly more crisp, but maybe a little less soft. Either way, I know you’re going to make this classic chocolate chip cookie recipe over and over again when you try it!
How do I Prevent my Classic Chocolate Chips Cookies from Spreading?
There are 3 ways you can prevent your chocolate chip cookies from spreading during baking. One obvious way is to use a sufficient amount of flour in your recipe. Too little flour and your cookies will lack the structure needed to maintain their shape as they bake.
Another way to use be sure your recipe calls for cornstarch. You don’t need a lot, maybe a teaspoon or 2 for an average home sized batch. The cornstarch helps absorb some liquid in the dough. This can help prevent runniness of the dough while your cookies bake.
A third way you can maintain your cookies’ shape while baking is to chill the dough for at least 30 minutes before baking. You can do this before or after shaping them. Not only does chilling improve the flavour, but it firms up the dough thus slowing their spread in the oven.
How Long Can I Keep Chocolate Chip Cookie Dough in the Fridge?
Your chocolate chip cookie dough lasts for 3-5 days in the fridge. This can also really improve the flavour of your cookies, so make them ahead of time if you want to!
How Long Can I Freeze Chocolate Chip Cookie Dough?
Your chocolate chip cookie dough will keep beautifully in the freezer for 3-6 months. By freezing the individual cookies in their raw state, you can conveniently pull as many as you like out to bake whenever you want fresh chocolate chip cookies!
I know you are going to love these classic chocolate chip cookies! They are perfect for holidays, taking to picnics and parties or just to have in the cookie jar at home. If you decide to make them, please don’t forget to rate the recipe. And we will love you even more if you leave us a comment about how they turned out for you!
Try These Other Amazing Cookie Recipes from I Cook and Paint!
- Classic Oatmeal Cookies
- Peanut Butter Cookies
- Black & White Cookies
- Digestive Biscuits
- Scottish Shortbread
Classic Chocolate Chip Cookies
Equipment
- 2 Mixing bowls
- Spatula
- Electric mixer optional
- Baking sheets
- Parchment Paper
Ingredients
- 1½ cups all purpose flour 200g (this was exact weight used during testing)
- 1½ teaspoons cornstarch
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons butter 38 grams
- 3 tablespoons shortening 42 grams
- ½ cup sugar
- ½ cup brown sugar
- 1 egg
- 1½ teaspoons vanilla
- 1 cup chocolate chips
- ½ cup chopped walnuts or pecans optional
Instructions
- Preheat oven to 350℉/177℃. In a small mixing bowl combine the all purpose flour, cornstarch, baking soda and salt. Set aside.
- In a medium sized mixing bowl cream together the butter and shortening with the sugar and brown sugar until light and fluffy, about 3 minutes. Add egg and vanilla and blend well, scraping sides of bowl as necessary.
- Mixing with a spatula, add half of the flour mixture. When almost combined, add the second half along with the chocolate chips and nuts (if using). Mix until the dry ingredients are just incorporated.
- Drop spoons of dough onto parchment lined baking sheets using a tablespoon or ice cream scoop. You should have enough dough for 12 average sized cookies. For best results, chill for 30-60 minutes. This will prevent over spreading while the cookies bake. You can roll the dropped dough into cleaner balls for more evenly baked cookies after they have chilled. There is no need to flatten them.
- Bake for 12-16 minutes depending on how well done you would like your cookies to be. The less time, the soft and chewier the texture. Allow the cookies to cool on the pans for a few minutes before transferring onto wire racks to cool completely.