Chocolate Chip Cookies
Deliciously soft and chewy chocolate chip cookies that are perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour 240 grams
- 1.5 ounces instant maple and brown sugar oatmeal 43 grams, 1 package
- 1 teaspoon baking soda 6 grams
- 0.5 teaspoon kosher salt
- 0.5 teaspoon cornstarch
Wet Ingredients
- 0.5 cup unsalted butter 113 grams, room temperature, 1 stick
- 1.5 cups brown sugar 320 grams
- 0.25 cup granulated sugar 50 grams
- 2 large eggs 100 grams, room temperature
- 1 teaspoon pure vanilla extract 4 grams
- 2 tablespoons half-and-half 28 grams
Chocolate Chips
- 1 cup semisweet chocolate chips 170 grams
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set it aside.
- In a small bowl, mix the flour, oatmeal, baking soda, salt, and cornstarch. Set this mixture aside.
- In a large bowl, place the butter, brown sugar, and granulated sugar. Use a hand mixer to cream them together until smooth.
- Add the eggs, vanilla, and half-and-half to the butter and sugar mixture. Whisk well to combine everything.
- Gradually add the flour mixture to the wet ingredients. Beat on medium speed for about 10 seconds until combined.
- Fold in the chocolate chips to the cookie dough with a spatula.
- Using a cookie portion scoop or a spoon, form 1-inch balls of dough and place them onto the prepared baking sheet. Lightly press the tops of the cookie dough balls with a spatula to flatten them slightly.
Baking
- Bake in the preheated oven for about 11 minutes or until the edges are golden.
Serving
- Serve warm with a glass of milk and enjoy every bite!
Notes
For best results, ensure butter is at room temperature for easier mixing. Don’t overmix the dough; mix just until combined to keep the cookies soft. You can chill the dough for 30 minutes for thicker cookies. Experiment with different types of chocolate chips for a unique twist.