Chocolate Chip Cookies
Every kitchen needs a gold standard recipe for chocolate chip cookies. This one has earned its stripes under fire, over many seasons, through countless licked spoons, spilled vanilla and extra chips in the batter. Its quick baking time is the key to addictively chewy cookies that friends and family won’t be able to resist.
Ingredients
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
1 cup brown sugar
1 tablespoon corn syrup
1 egg
1 teaspoon pure vanilla extract
1 cup chocolate chips
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
1 cup brown sugar
1 tablespoon corn syrup
1 egg
1 teaspoon pure vanilla extract
1 cup chocolate chips
Instructions
Preheat your oven to 375°F (190°C).
Whisk the flour, baking powder and salt together and set aside.
Using a stand mixer or a food processor, cream the butter and sugar together until smooth. If you don’t have a stand mixer, beat vigorously by hand in a large mixing bowl.
Add the corn syrup, egg and vanilla and continue beating until well combined. Scrape down the bowl and gradually add the flour mixture, beating just until combined. Stir in the chocolate chips.
Using a spoon, scoop out a ball of the dough, roll it for a moment in your hands and then drop it onto a lightly greased cookie tray. Slightly flatten the balls but leave lots of room in between to allow the cookies room to expand.
For a soft, chewy cookie, bake for exactly 12 minutes. For a cookie with a bit of crispy crunch, bake for exactly 15 minutes.
Cool for 2 minutes on the cookie sheet and then remove and cool further.
Whisk the flour, baking powder and salt together and set aside.
Using a stand mixer or a food processor, cream the butter and sugar together until smooth. If you don’t have a stand mixer, beat vigorously by hand in a large mixing bowl.
Add the corn syrup, egg and vanilla and continue beating until well combined. Scrape down the bowl and gradually add the flour mixture, beating just until combined. Stir in the chocolate chips.
Using a spoon, scoop out a ball of the dough, roll it for a moment in your hands and then drop it onto a lightly greased cookie tray. Slightly flatten the balls but leave lots of room in between to allow the cookies room to expand.
For a soft, chewy cookie, bake for exactly 12 minutes. For a cookie with a bit of crispy crunch, bake for exactly 15 minutes.
Cool for 2 minutes on the cookie sheet and then remove and cool further.
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Recipe Submitted by
Chef Michael
I’m a FoodTV host, cookbook author and official food ambassador for Prince Edward Island, more importantly I’m a Dad and passionate home cook!
Variation
For a richer chocolate flavour, add 1 tablespoon of cocoa powder to the dry ingredients.
For an extra special treat, substitute M&M’s for the chips.
For an extra special treat, substitute M&M’s for the chips.
The first epicode of your show that I watched was when you made your chocolate chip cookies. I loved all the tips you gave the viewers about how to make soft yummy cookies. Your tips are appreciated as I just got married and am a beginner cook & baker.
I am going to check out your book. You made a fan out of me. :)
THey were great thank you so much for the recipe and ideas…me and my family watch u every day we are ur biggest fand thnxs bye
these were the best cookies ever but then again all of michaels food always turns out yummy.
Question why did they turn out dry??
Awesome cookies thx michael
I know its an unspoken rule not to change recipes, but I did and they turned out amazing. I added in 1tsp of Rum Extract and a sprinkle more of flour and they made great chocolate chip rum cookies. Next time I’ll probably do 1/2 and 1/2 Vanilla and Rum extract, but these still turned out amazing. Thanks Chef Michael!
Delicious!! Best cookies I’ve ever made.
i like michael smith and his recipes for the most part, and this one is good too… kind of confusing though, as a couple years ago, his basic recipe was different, calling for half white and half brown sugar, and less flour… also, this recipe calls for corn syrup (as his older one did), but the same recipe in his cookbook omits the corn syrup… it’s the same, word for word, as here on the website, except the corn syrup is missing… mistake? improvement? i wish i knew…
Thank you for this wonderful recipe. My children’s school was having a fundraiser for the Japan earthquake and I made these, The cookies were gone in no time and I actually had teachers come up to me and ask for the recipe. I told them I found the recipe on Michael Smith’s website.
Wonderful recipe! Thank you! My kids loved these cookies.
hi, i actually half the butter as mom didn’t really like butter. They turned out to be yummy too! Thanks Chef Michael. Cheers!
wishing for spring, so I just made these cookies and turned them into ice cream sandwiches. My kids said they would be my official dessert tasters forever.
I absolutely agree I made these awsome chewy cookies twice in a week, for my family. I am going to make them again for our church. So yummy! Thanks Michael.
Best chocolate chip cookies ever …. many thanks for sharing the recipe … now a family standard .