chocolate chip cookies

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Which chocolate chip cookie is the most popular? This concludes the discussion. They’re the right combination of chewy, chocolaty, and ooey-gooey to satisfy your sweet tooth.


a quarter cup of flour
cornstarch, 3 tbsp
1/2 teaspoon of salt and 1/2 teaspoon of baking soda
1 chilled stick of butter (about 1/2 cup)
6 TBSP sugar (granulated)
brown sugar, 6 tbsp
a single egg
a half teaspoon of vanilla extract
1 chocolate chip bag (semi-sweet). Approximately 10-11 oz. (or 1/2 a bag if you like less chocolate)
walnut chunks (1/4 cup) (optional)

Other supplies needed:

Sheets for baking
Paper made with parchment
two separate mixing bowls (one for dry ingredients and a larger one for wet ingredients)
Handheld electric mixer


Preheat the oven to 475 degrees Fahrenheit.
To prevent sticking, line baking pans with parchment paper.
Combine the flour, corn starch, salt, and baking soda in a smaller mixing basin.
Reduce the size of a stick of butter by chopping it into smaller pieces
Combine the butter, sugar, brown sugar, egg, and vanilla extract in a larger mixing dish.
Gently fold the dry ingredients (flour, corn starch, salt, etc.) into the butter/egg/sugar mixture in the larger mixing bowl
Add chocolate chips and walnuts if desired. Gently blend until everything is well incorporated.
Make cookie dough balls with a full size spoon (tablespoon) and set them on the baking sheet.
Bake for 6-7 minutes, or until golden/brown on top of the cookies (keep you eye on them:)
Remove them from the oven and set them aside to cool (the insides will continue to cook).
If you want the softest cookies, eat them when they are still warm, not cold.


To create EXTRA LARGE cookies, use 2 tablespoon scoops to double the size of the cookie dough balls and bake for 9-10 minutes. If made bigger, this recipe yields 9 cookies.

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