Classic Chocolate Chip Cookies
An old school classic chocolate chip cookie recipe your grandma would have made. Perfectly soft in the middle with a slightly crisp exterior.
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.
Notes
You can substitute the shortening with butter if you prefer to use all butter in your cookies. This will make them a little less cakey and slightly more crisp.
Even though 200g of all purpose flour is commonly 1-3/4 cups in volume, this was the amount used in testing the recipe which was, for us, 1-1/2 cups in volume.