Description
This classic Chocolate Chip Cookies recipe yields 12 deliciously soft and chewy cookies. Featuring a blend of all-purpose flour, instant maple and brown sugar oatmeal, and semisweet chocolate chips, these cookies are perfectly balanced between sweet and rich flavors. Made with simple ingredients and baked to golden perfection, they are the ideal treat for any chocolate chip cookie lover.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (240 grams)
- 1.5 ounces instant maple and brown sugar oatmeal (43 grams, 1 package)
- 1 teaspoon baking soda (6 grams)
- ½ teaspoon kosher salt
- ½ teaspoon cornstarch
Wet Ingredients
- ½ cup unsalted butter (113 grams, room temperature, 1 stick)
- 1½ cups brown sugar (320 grams)
- ¼ cup granulated sugar (50 grams)
- 2 large eggs (100 grams, room temperature)
- 1 teaspoon pure vanilla extract (4 grams)
- 2 tablespoons half-and-half (28 grams)
Add-ins
- 1 cup semisweet chocolate chips (170 grams)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set it aside for baking the cookies.
- Mix Dry Ingredients: In a small bowl, combine the all-purpose flour, instant maple and brown sugar oatmeal, baking soda, kosher salt, and cornstarch. Stir well and set this dry mixture aside.
- Cream Butter and Sugars: In a large bowl, place the room temperature unsalted butter, brown sugar, and granulated sugar. Using a hand mixer, cream them together until smooth and fluffy.
- Add Wet Ingredients: To the creamed mixture, add the eggs, pure vanilla extract, and half-and-half. Whisk well to fully combine all ingredients.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet mixture. Beat on medium speed for about 10 seconds until just combined.
- Fold in Chocolate Chips: Gently fold the semisweet chocolate chips into the cookie dough using a spatula or spoon, ensuring even distribution.
- Shape Cookies: Using a cookie portion scoop or a spoon, form 1-inch balls of dough. Place them spaced apart onto the prepared baking sheet. Lightly press the top of each ball with a spatula to flatten slightly.
- Bake: Bake the cookies in the preheated oven for 11 minutes or until the edges are golden and centers look set but soft.
- Serve and Enjoy: Remove from oven, let cool briefly on the baking sheet, then serve warm, ideally with a glass of milk.
Notes
- Allow the butter and eggs to reach room temperature before mixing to ensure proper creaming and texture.
- Using parchment paper prevents the cookies from sticking and helps with easy cleanup.
- Do not overmix the dough after adding flour to maintain tender cookies.
- You can substitute half-and-half with whole milk if desired.
- For crunchier cookies, bake 1-2 minutes longer, watching carefully to prevent burning.
- Store cooled cookies in an airtight container to maintain freshness for up to 5 days.
