Chocolate Chip Cookies


15 minutes prep12 minutes cook


  • Stand mixer or hand mixer
  • Baking sheet
  • Parchment paper
  • 3 Mixing bowls
  • Cookie scoop or 1/8 measuring cup
  • Wire rack


  • 2 1/4 cups all purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 3/4 cup unsalted butter - room temperature
  • 3/4 cup brown sugar - packed
  • 1/2 cup granulated sugar
  • 1 large egg - room temperature
  • 2 tsp vanilla extract - measure with your heart
  • 1 1/2 cups Guittard milk chocolate chips๐Ÿ”‘


  1. Preheat oven to 375ยฐF and line baking sheet with parchment paper.
  2. In medium mixing bowl combine flour, cornstarch, baking powder, baking soda, and salt.
  3. In a separate small mixing bowl whisk together vanilla and egg.
  4. In stand mixer cream butter, brown sugar, and granulated sugar and mix on medium for 3โ€“5 minutes, scraping sides as needed.

    If using a hand mixer: cream above ingredients in a large mixing bowl for the same duration of time.
  5. Add the egg and vanilla mixture, and beat on medium for 1โ€“2 minutes.
  6. Add the dry ingredients and mix until JUST combined, then stir in chocolate chips.
  7. Using cookie scoop, portion the dough into balls on a piece of parchment paper.1

    If using measuring cups, measure each cookie ball to be hefty 1/8 cup.
  8. Set cookie balls on baking sheet 2" apart. No more than 6 cookies per sheet and in the oven at one time.
  9. Bake for 9โ€“11 minutes, then cool on wire rack for at least 10 minutes. Store in an airtight container for up to 3 days.


  1. I line a small portion of my counter with a 12" long sheet of parchment paper, you can also use wax paper for this part.

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