Two options – traditional or soft and chewy.

Traditional chocolate chip cookies are known for their classic chewy texture and rich flavor, perfect for any occasion. They offer a balance of crispy edges and soft centers, making them universally loved. Serve them warm with a glass of milk for a nostalgic treat.

The Soft and chewy chocolate chip cookies, on the other hand, are ideal for those who prefer a more tender, melt-in-your-mouth experience. The addition of cornstarch keeps them soft and pillowy, even days after baking. They’re excellent for casual gatherings or as a comforting snack. Both recipes bring joy, with traditional cookies offering classic appeal and soft cookies providing an extra touch of indulgence.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 1/4 cup cornstarch (optional for added softness and chewiness)

Directions

1. Preheat oven
   • Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Cream the butter and sugars
   • In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes.
3. Add Eggs and Vanilla
   • Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.
4. Combine dry ingredients
   • In a separate bowl, whisk together the flour, cornstarch if using, baking soda, baking powder, and salt.
5. Mix Dry and Wet Ingredients
   • Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
6. Fold in chocolate chips
   • Gently fold in the chocolate chips until evenly distributed throughout the dough.
7. Scoop and bake
   • Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For a softer texture, slightly underbake the cookies—bake for 9-11 minutes, or until the edges are golden brown but the centers are still soft and slightly undercooked.
8. Cool
   • Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. This resting time helps the cookies set and remain soft.

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