Soft and chewy Chocolate Chip Cookies are everyone's favorite!

Recipe Snapshot

  • Prep time: Not specified
  • Cook time: Not specified
  • Total time: Not specified
  • Yield: 25 medium cookies
  • Category: Recipes
  • Cuisine: Kitchen notes

Ingredients

  • 2¼ cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1.25 teaspoon cornstarch
  • ¾ cup butter ([1.5 sticks] unsalted, at room temperature)
  • ¾ cup light brown sugar
  • ½ cup granulated white sugar
  • 1.5 tablespoons canola oil
  • 1.5 teaspoons vanilla extract [i used pure]
  • 1 large egg (at room temperature)
  • 1 egg yolk (at room temperature)
  • 1.25 cups semi-sweet chocolate chips

Method

  1. Preheat oven to 350 F degrees.
  2. Line a baking sheet with silicone mat or parchment paper. Set aside.
  3. In a bowl sift together all purpose flour, baking soda, cornstarch and salt. Set aside.
  4. Beat together butter, oil and both the sugars until creamy.
  5. Add in the vanilla, egg, egg yolk and beat till well combined.
  6. Gradually beat in the flour mixture. [Add it in 3 parts and not dump it all in one go].
  7. Stir in the chocolate chips.
  8. Chill the mixture for 3-4 hours or overnight.
  9. Drop heaping tall tablespoons of dough onto the prepared baking sheet. I used around 1.55 oz of dough per cookie. You can push few chocolate chips on top of cookie dough for presentation purpose but that's optional.
  10. Bake at 350 F degrees for 9-11 minutes, I baked mine for 10 minutes.
  11. Take out of the oven and let the cookies cool down in the baking sheet for 10 minutes before transferring them on to a wire rack to cool completely.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.