One of the first things I learned to make as a child was chocolate chip cookies. It was one of the few recipes Dad knew, and he taught me, and I don’t think he’s made them since. It was a great recipe for thin, crispy cookies. But they were best eaten straight out of the oven. Now I have finally found a recipe that is not only delicious straight out of the oven, but are still good once they’ve cooled. They’re crisp on the outside but remain soft in the center. I have to say it’s my new favorite chocolate chip cookie. This recipe makes a ton of cookies. But if you know people like my people you’ll want all the chocolate chip cookies you can get. Just scoop them and freeze them for later if you don’t want to bake them all at once.
Classic Chocolate Chip Cookies
Makes about 24-30 large cookies
Adapted from Host the Toast
- 4 1/2 sticks butter, melted and cooled slightly
- 2 1/2 cups brown sugar, lightly packed
- 1 1/4 cup granulated sugar
- 6 large eggs
- 2 Tbsp vanilla extract
- 6 1/4 cup all-purpose flour
- 3 tsp baking soda
- 2 Tbsp cornstarch
- 2 tsp salt
- 4 cups semisweet chocolate chips
In a large bowl, beat the butter and sugar together, until smooth. Add the eggs two at a time, mixing well after each addition, until the batter is thick and smooth. Beat in the vanilla.
Sift together the flour, baking soda, cornstarch, and salt. Mix the dry ingredients into the wet until just combined. Fold in the chocolate chips.
Refrigerate the dough for at least 30 minutes, then use a large 4oz cookie scoop to scoop the cookies leaving lots of space between cookies (I could only fit 5 to a pan). Bake at 325°F for 12-15 minutes, rotating the pan halfway through.
