To be quite frank, I am a bit of a chocolate chip cookie snob. I also love to bake, so I have spent days figuring out the perfect recipe for my go-to cookies. My perfect chocolate chip cookie is eaten while still warm and is gooey but firm enough around the edges to hold itself together. It is not cakey, and it is neither too sweet nor too salty. There is a noticeable amount of chocolate in my cookies as well because I love chocolate. So, if your ideal chocolate chip cookie is anything like mine, give this recipe a try, and trust me, it will not disappoint.
Yield: 32 large cookies
1 cup (226 g) — Unsalted Butter
1 ½ cups packed (300 g) — Light Brown Sugar
½ cup (100 g) — Granulated Sugar
2 — Large Eggs (Room Temperature)
2 teaspoons — Vanilla Extract
¼ cup (60 ml) — Maple Syrup
3 ¼ cups (415 g) — All-Purpose/Plain Flour
2 teaspoons — Cornstarch
1 teaspoon — Double-Acting (US) Baking Powder
1 teaspoon — Baking Soda
1 teaspoon — Salt
1 cup (160 g) — Semisweet Chocolate Chips
1 cup (160 g) — Dark Chocolate Chunks or Finely Chopped Dark Chocolate
Melt the butter, and let it sit at room temperature for at least 5 minutes to cool.
In a large bowl, stir together melted butter and both the brown and granulated sugar.
Add the eggs, one at a time, and stir until combined.
Stir in the vanilla extract and maple syrup.
In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
Gradually add the flour mixture to the bowl of wet ingredients. Stir until just combined.
Stir in the chocolate chips and chunks, until just incorporated.
Cover the bowl with plastic wrap or a lid and place it in the refrigerator for at least 1 hour.
After the dough has been chilling for at least 50 minutes, preheat the oven to 350F/175C. Prepare the cookie shoots with either parchment paper or a silicone baking mat, or use a nonstick baking sheet.
Once the dough has been chilling for at least an hour, or longer because patience is what makes these cookies so good, take the dough out of the fridge. Using a ⅛ cup measuring cup, scoop out the cookie dough and roll them into balls. Place the dough balls at least 3 fingers apart on the cookie sheet. Return all remaining dough to the fridge in-between batches.
Bake the cookies for 13-15 minutes. The cookies should look a little undercooked in the middle, but the edges should be turning a delicious golden brown.
Enjoy! If you prefer to let the cookies cool, place them on a wire rack. But if not, indulge as soon as your hands and mouth can handle the heat and their delicious gooey-ness.
These cookies are the best, I swear. Enjoy them, but beware of how often you will start craving them because I might just go make a batch myself right now.