There’s a time and a place for brown butter. There’s a time and a place for white chocolate and nuts and shredded coconut and for waiting overnight (or 3 nights!) to let the dough chill. Although, does anyone actually have the
willpower time for that?
But there’s also time for plain old chocolate chip cookies. No fancy add ins. No waiting around for 72 hours for the dough to develop. Just thick, chewy, chocolatey cookies ready to eat in under a half hour from start to finish.
This is that recipe.Just like those Best Ever One-Bowl Fudge Brownies from a couple of weeks ago, this is my go to chocolate chip cookie recipe. My desert island cookies.
Besides the thick, chewy texture and chocolatey, buttery flavor, the thing I love most about this recipe is that you don’t even need a mixer for this recipe, which is great if you don’t have one (or if you inconveniently keep yours on top of the refrigerator and lack the biceps and general ability to not injure yourself while getting it down from there).
The other thing I love about these cookies are the crinkly tops. They always end up looking like something I would find myself drooling over behind the glass of a cute little bakery (hence, the name). I learned that there’s actually a bit of a science behind getting the tops of cookies to look like that and I’m about to spill it, through a series of awkward how-to photos. Please ignore my greasy, pink, baby hands. Also, I’m pretty positive that’s a bit of chocolate under my index fingernail. I hope you’ll forgive me and that we can still be friends in spite of that very intimate-feeling admission of guilt.
Bake at 325 degrees F for 14-16 minutes, depending on your oven temperature.
I can’t really stress this enough. When I first started “getting serious” about baking around 5 years ago, Mr. Peach and I were living in our very first apartment in Ann Arbor, Michigan where I would frequently and consistently burn the bajeezus out of everything. We finally bought an oven thermometer and discovered that while I’m clearly not exactly Jacques Torres, I’m also not a complete and total culinary failure. Rather, our oven ran about 50 degrees hotter than reported.
- 12 tablespoons butter (1½ sticks), melted and cooled
- 1 cup packed brown sugar (I like to use dark brown)
- ½ cup granulated sugar
- 1 large egg
- 1 additional egg yolk
- 2 teaspoons vanilla extract
- 2½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- ½ teaspoon salt
- 1½ cups semisweet chocolate chips, divided
- In a large mixing bowl, stir together the melted butter, brown sugar, and white sugar with a wooden spoon until combined and uniform in texture. Add the egg, egg yolk, and vanilla extract to the bowl and stir just to combine.
- Stir in the flour, baking soda, cornstarch, and salt until it's almost completely incorporated but there's still some flour visible. With clean bare hands, continue mixing until all the flour is completely incorporated. The dough should be soft but not sticky. Add a few more tablespoons of flour at a time until it's the desired consistency, if necessary. Add 1¼ cups chocolate chips to the dough and continue to combine with your hands until chips are evenly distributed.
- Roll dough into 2-ounce balls (about 3 tablespoons). Use your hands to tear each ball in half vertically, turn each half 45 degrees so the "torn" edges are facing up and the smush the two halves back together again (see photos). Use the remaining chocolate chips to place on top of the cookies where there may be some chocolate gaps.
- Bake in a preheated 325 degree F oven for 14-16 minutes or until slightly brown on the edges and puffy in the middle. Do not overbake. Remove from the oven and allow to cool completely on the baking sheet.