Why are my cookies cakey?

There are a number of reasons that your cookies may turn out puffy and cakey. First, check that you did not add too much flour. For accurate results, use a digital kitchen scale to weigh all of your dry ingredients. Second, check the temperature of your oven using an oven thermometer. If your oven is running cold, the cookies may not spread properly in the oven. Finally, check that you creamed the cold butter and sugars together properly and try creaming them for a bit longer to make sure the ingredients are well incorporated.

How do I know when the cookies are done baking?

For the best texture, always, ALWAYS, under bake your cookies slightly. The cookies are done when the edges are set and just beginning to turn golden brown but the centers of the cookies will still look pale and slightly under baked. The residual heat from the baking sheet will continue to bake the cookies once they are removed from the oven.

Can I make these cookies gluten free?

Absolutely! I have had the most success using King Arthur Gluten Free Flour or Bob's Red Mill Cup-For-Cup Gluten Free Flour . Make sure that whatever gluten free flour blend you use has xanthan gum listed in the ingredients. Keep in mind that substituting gluten free flour will slightly alter the taste and texture of the cookies.

Can I freeze the cookie dough?

Of course! This dough freezes beautifully and is perfect for last minute cookie cravings or a late night snack. Simply freeze the cookie dough balls in a large freezer bag and then place directly on a parchment lined baking sheet into the oven at 375°F. You may need to add a minute or two to the baking time.

Can I use chopped chocolate instead of chocolate chips?

Yes! Chopped chocolate works great. These cookies would also be delicious with chocolate chunks, toasted nuts, toffee bits or M&M candies.

Best Chocolate Chip Cookie Recipe - Browned Butter Blondie

Name: Best Chocolate Chip Cookie Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 3/4 cups (345 g) all-purpose flour; 1 teaspoon cornstarch; 1 teaspoon baking soda; 1 teaspoon salt; 1 cup (226 g) unsalted butter, cold and cubed; 3/4 cup (150 g) light brown sugar, packed; 2/3 cup (130 g) granulated sugar; 1 egg, plus 1 egg yolk, room temperature; 1 tablespoon vanilla; 2 1/4 cups (405 g) chocolate chips (I use a mix of semi-sweet, bittersweet and dark chocolate chips); flakey sea salt, for sprinkling (optional)

Description

Look no further for the best chocolate chip cookie recipe! Using cold butter straight from the fridge means you can whip up the dough while you preheat the oven. No chilling required, just scoop and bake! Enjoy perfectly soft and chewy cookies in 20 minutes or less!

Ingredients

Units Scale

2 3/4 cups (345 g) all-purpose flour
1 teaspoon cornstarch
1 teaspoon baking soda
1 teaspoon salt
1 cup (226 g) unsalted butter, cold and cubed
3/4 cup (150 g) light brown sugar, packed
2/3 cup (130 g) granulated sugar
1 egg, plus 1 egg yolk, room temperature
1 tablespoon vanilla
2 1/4 cups (405 g) chocolate chips (I use a mix of semi-sweet, bittersweet and dark chocolate chips)
flakey sea salt, for sprinkling (optional)

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Instructions

Preheat the oven to 375°F. Line two baking sheets with parchment paper. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, mix the cold butter, brown sugar and granulated sugar on low speed. Gradually increase the speed and cream the butter and sugars together for 4 to 5 minutes, until pale and fluffy. There should be no visible chunks of butter in the mixture. Scrape down the sides of the bowl.
Add the egg and egg yolk, one at time, stopping to scrape down the sides of the bowl between each addition.
Mix in the vanilla.
In a separate bowl, whisk together the flour, baking soda, cornstarch and salt.
Add the dry ingredients to the butter and egg mixture in two additions. Mix on low speed until just combined. Do not over mix.
Add the chocolate chips all at once and mix for just 10 seconds to combine. Do not over mix the dough.
Remove the bowl from the mixer and use a large cookie scoop to divide the dough into 2 ounce cookie dough balls. Place on a parchment lined baking sheet.
Roll the cookie dough balls between the palms of your hands until smooth. Work quickly so that the dough does not get too warm.
Place the balls of cookie dough 2 to 3 inches apart on the prepared cookie sheets. Top each ball with a few extra chocolate chips if desired. Bake in the center rack of the oven for 9 to 10 minutes. Check the cookies around 7 minutes into baking. If the cookies are still mounded on top, lift the cookie sheet about 3 to 4 inches above the baking rack and drop it firmly. Repeat if needed. This will flatten out the cookies and help create delicious pools of melted chocolate.
The cookies are done when the edges are set and slightly golden brown. The centers of the cookies will still look pale and slightly under baked. Do not overbake the cookies or they will be dry and crispy instead of soft and chewy.
Remove the cookies from the oven and allow to cool on the baking sheet for 5 to 10 minutes before carefully transferring to a cooling rack.
Sprinkle with flakey sea salt before serving if desired.

Notes

Store cookies tightly covered in a cool, dry place for up to 4 days.

Cookies may be frozen.

To freeze the cookie dough, scoop the dough into balls and place on a parchment lined baking sheet. Freeze for 1 hour and then transfer the cookie dough balls into a large freezer bag. Freeze for up to 3 months. When ready to bake, transfer the cookie dough straight onto a parchment lined baking sheet and bake at 375°F as directed, adding an extra minute to the baking time if neeeded.

To freeze the baked cookies, cool completely before placing in a large freezer bag. Freeze for up to 2 months. Defrost at room temperature for 20 minutes before serving or reheat in a 300°F oven for 5 minutes.