Chocolate Chip Cookies


  • Baking sheets
  • Parchment paper
  • Two mixing bowls (one for dry ingredients and a larger one for wet ingredients)
  • Electric handheld mixer
  • Spoon


  • 1¼ cups flour
  • 3 tablespoons cornstarch
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup cold butter (1 stick of butter is usually 1/2 cup)
  • 6 tablespoons granulated sugar
  • 6 tablespoons brown sugar
  • 1 egg
  • ½ teaspoon vanilla extract
  • 1 bag semi-sweet chocolate chips. About 10-11 oz (or 1/2 a bag if you want less chocolate)
  • ¼ cup walnut pieces (optional)


  1. Preheat oven to 475°
  2. Prepare baking sheets with parchment paper to prevent sticking
  3. In the smaller mixing bowl, whisk together the flour, corn starch, salt, and baking soda
  4. Cut the stick of butter into smaller pieces (as seen in the video)
  5. In the larger mixing bowl, combine the butter, sugar, brown sugar, egg, and vanilla extract
  6. Gently stir the dry ingredients (flour, corn starch, salt, etc.) into the larger bowl with the butter/egg/sugar mixture (as seen in the video)
  7. Add in chocolate chips and optional walnuts. Mix gently until fully combined
  8. Using a full size spoon (tablespoon), make cookie dough balls and place them on the baking sheet
  9. Bake for 6-7 minutes or until the tops of the cookies get golden/brown (keep you eye on them:)
  10. Remove from the oven and let them cool. They’ll continue to cook on the inside while they cool
  11. For the softest cookies, eat them when they are warm, not totally cooled


TIP: To make EXTRA LARGE cookies, double the size of the cookie dough balls using 2 tablespoon scoops and increase the baking time to 9-10 minutes. Makes 9 cookies if made larger.

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