Chocolate Chip Cookie Recipe

Chocolate chip cookies are a nice treat to make on a sunny weekend. We like to use dark chocolate chips as a contrasting flavor to the sweet dough. The darker chocolate being a little more bitter, helps temper the overwhelming sweetness. You can use your favorite chocolate chips though, the dough recipe will still be the same. Cornstarch is added to this recipe to help hold the dough’s shape. Similar to a stew, the cornstarch will bind to the wet ingredients, making a matrix that builds structure and keeps it, even while in the oven.

Prep Time: 1.5 hours (includes 1 hour of resting)

Cooking Time: 11-13 minutes per batch

Servings: Approx. 35 cookies


  • 2 cups flour
  • 1/2 tsp. vanilla powder
  • 1-2 tsp. cornstarch
  • 1 tsp. baking soda
  • 1.5 sticks of butter (3/4 cup) (Room temperature)
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 egg
  • 1 cup dark chocolate chips


  • Measuring cups/spoons
  • Wooden spoon
  • Whisk
  • Mixing bowls x 2
  • A cover for 1 bowl, such as a handcloth, a paper plate that covers the top, etc.
  • Optional but handy: 1 Tbsp. scoop
  • Cookie/baking sheet with silicon lining or oven-safe parchment paper
  1. Prepare a cookie/baking sheet with silicon lining or oven-safe parchment paper on top. In one bowl mix together the flour, vanilla powder, cornstarch, and baking soda. Set aside for the moment. In the second mixing bowl, whisk together the butter, brown sugar, and white sugar. Mix for a couple minutes and then mix in the egg.
  2. Mix the dry ingredients into the wet ingredients bowl. Using a spoon, stir gently until the flour is all incorporated. Add in 1 cup of dark chocolate chips and stir gently to mix. Cover the bowl and place in the fridge for at least 1 hour. You can leave the dough as-is up to 24 hours.
  3. Preheat the oven to 350F. Take the bowl out of the fridge, the dough may be quite tough, but will warm up a bit as you work with it. Using the scoop or your hands, form 1 Tbsp. shaped balls of dough. Space these a couple inches apart on the baking sheet. Bake for 11-13 minutes. Between batches of cooking, put the unused dough back in the fridge so it doesn’t get to room temperature. Enjoy your cookies!

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