Description
Delicious homemade chocolate chip cookies that are soft in the center and crispy on the edges.
Ingredients
Scale
- 110 g Butter (Room temp, see notes for options)
- 90 g Cane Sugar (or Castor Sugar)
- 110 g Light Brown Sugar
- 60 ml Milk (Room temp; see notes for options)
- 1 tsp Vanilla Extract
- 40 g Cocoa Powder (Unsweetened)
- 170 g All-Purpose Flour
- 24 g Cornstarch
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 75 g Walnuts (Roughly chopped and lightly toasted)
- 200 g Chocolate Chips (milk chocolate or semi-sweet, Plus extra for the topping)
Instructions
- In a bowl, beat the room temperature butter until light and fluffy using an electric whisk or stand mixer fitted with a paddle attachment.
- Add the cane or castor sugar & light brown sugar and beat until creamy. Mix in the room temperature milk in two parts & vanilla extract until combined, then add the cocoa powder and mix well.
- Add the flour, cornstarch, baking soda, and salt, mixing just until combined. Fold in the chopped walnuts and chocolate chips, reserving a few to press on top before baking.
- Scoop the dough into balls (about 135g each for large NYC-style cookies or 65g for smaller ones). Cover and chill the scooped dough for 1 hour.
- Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper. Place cookie dough on the prepared tray, leaving space between each cookie, and press extra chocolate chips and walnuts on top if desired.
- Bake for about 15-16 minutes, or 9-10 minutes for smaller cookies until the edges are set while the centers remain soft. For perfectly round cookies, gently reshape them with a cookie cutter or a bowl right after baking while still warm.
- Sprinkle with flaky sea salt if desired and let cool on the tray for 30 minutes before transferring to a wire rack.
- Store the cookies in an airtight container at room temperature for up to three days. For a freshly baked feel, warm a cookie in the microwave for 10 to 15 seconds to bring back the gooey center. The dough can also be frozen and baked fresh when needed.
Notes
- Butter should be at room temperature for best results.
- You can use castor sugar instead of cane sugar if preferred.
- For a richer flavor, try using dark chocolate chips.
- If the dough is too soft, refrigerate it for another 30 minutes before baking.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg