All chocolate chip cookies – whether they’re soft, chewy, or crispy – are made from the same ingredients. It is the ratio of ingredients and a few simple modifications that create the textural differences. Here's the base ingredients of our Classic Chocolate Chip Cookie!
Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: 25 Cookies
- 1 and 1/2 cups (188g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cornstarch
- 1 teaspoon cocoa powder
- 1 teaspoon ground coffee
- 5.1oz (145g) unsalted butter
- 3.15oz (90g) Baked In Bushwick Infused Butter
- 1/3 cup (75g) granulated sugar
- 1/3 cup (75g) packed light or dark brown sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons pure vanilla extract
- 1 and 1/4 cups (225g) semi-sweet chocolate chips
- Preheat oven to 375°F (191°C). Line baking sheets with parchment paper or silicone baking mats.
- Whisk the flour, baking soda, and salt together in a large bowl. Set aside.
- Whisk the butter, granulated sugar, brown sugar, eggs, and vanilla extract together until combined. Pour into dry ingredients and mix everything together until completely combined. Fold in the chocolate chips. (You can use a mixer for this step if needed.) Dough will be soft.
- For slightly thicker cookies with soft centers and crisp edges, cover and chill the cookie dough in the refrigerator for 2 hours then preheat the oven.
- Roll cookie dough into balls, 1.5 Tablespoon of dough per cookie, and arrange 3 inches apart on the baking sheets. Bake for 10-11 minutes or until browned on top and around the sides.
- Remove from the oven and allow cookies to cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.