Chocolate Chip Cookies

I don’t think these cookies needs any introduction.  Chocolate chip cookies are one of the most liked cookies by children and adults.  I was looking for a good recipe for these cookies on the net when I came across Sallys Baking Addiction recipe and fell in love with the cookies by the looks.  They looked so soft and chewy, just wanted to pick one from the picture and eat it.  My search came to an end and decided to give it a try.

I made these cookies for my brothers along with Chocolate Fudge with Nuts on Rakshabandhan a couple of weeks back but just didn’t get a chance to post it.  Everyone loved it, specially my daughter who is chocoholic.



  • 2 1/4 cups all purpose flour
  • 1 tsp baking soda
  • 1.5 tsp corn starch
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, melted
  • 3/4 cup light brown sugar, loosely packed
  • 1/2 cup granulated sugar
  • 1 large egg + 1 egg yolk
  • 2 tsp vanilla extract
  • 1 cup chocolate chips


In a mixing bowl, mix flour, baking soda, corn starch, and salt.  Set aside.


Now melt the butter in the microwave, but not all the way.  Like when it is half melt and you can still see the butter.  Whisk it and add white sugar, brown sugar, add egg then the yolk and vanilla essence to it.  Make sure the egg is at room temperature.  Most of the baking requires butter and eggs to be at room temperature. If you forgot to take the eggs out of the fridge, then you can put in the warm water for five minutes.  That should do the trick.


Pour the wet ingredients into the dry ones and mix it using a spatula until its all mixed.


Then fold in the chocolate chips by evenly dispersing it into the dough.


The dough will soft and thick.  Cover it with a serene wrap and place it in the fridge for 2 hours.  Take it out and let it sit in the room temperature for 10 minutes until it is a little soft to handle.

Take a little bit at a time and make balls by rolling it in between your palms.  Press slightly and place it on the baking sheet.


Bake it in the pre heated oven at 325 F for about 11-13 minutes.


Take it out of the oven and let it stand on the baking sheet for another couple of minutes as they are very soft and if you try to remove them, it will break.  After a couple of minutes, place them on the cooling rack.


Store it in the air tight container. They will be fresh for 7 days.  Enjoy them with a cup of coffee.


If you like the recipe, please comment below after you give it a try and share it on Facebook.  Would like to hear from you. Your comments, likes, dislikes, matters to me. Thank you for stopping by!!

Happy Cooking!!!!









1 Comment

  1. […] can try other cookies from my blog:  Chocolate Chip Cookies, Eggless Almond Cookies, Pina Colada Cookies, Mexican Wedding Cookies, Jeera […]

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