One Bowl Thin & Buttery Chocolate Chip Cookies are my adaptation of the Best Ever Chocolate Chip Cookies from Wellesley Cookie Exchange. The recipe is different from the usual Toll House. Instead of 2 1/4 cups of flour, it calls for 2 cups. Also, instead of 3/4 cup of brown and 3/4 cup granulated, the Wellesley recipe calls for 1 cup brown and 3/4 cup granulated. With less flour and slightly more sugar, the cookies spread more.
Buttery Chocolate Chip Cookies and Cornstarch
At some point I decided adding a tablespoon of cornstarch would be a good idea, so the recipe also calls for cornstarch, which contributes to the cookies crispy edges and chewy centers. Feel free to leave it out. Since there’s a high proportion of sugar, you also run the risk of getting burnt bottoms. To avoid that, use a heavy duty baking sheet. I always use very thick rimmed quarter baking pans and have never and any problems with burnt bottoms. Using parchment paper also helps. And definitely do not grease or spray the cookie sheet!
UPDATE: I’ve baked a lot of these cookies in the past few weeks and have decided that it’s better to use a 350 degree F oven. So the temp has been changed. If you like very brown edges and soft centers, stick with 375.
One Bowl Thin & Buttery Chocolate Chip Cookies
- 8 tablespoons unsalted butter, room temperature (114 grams)
- 1/2 cup light brown sugar, packed (100 grams)
- 6 tablespoons granulated sugar (75 grams)
- 1 teaspoon vanilla 5 ml
- 1 large egg
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon cornstarch — optional 15 ml
- 1 cup flour 4.75 to 5 oz oz – (135-140 grams) — scooped
- 1 1/2 cups semisweet chocolate chips 270 grams – can use more or less
- Preheat oven to 350 degrees F (190 C) and have ready an ungreased cookie sheet.
- Beat the butter, both types sugars, and vanilla together in a medium bowl, using an electric mixer. When creamy, beat in the egg. When egg is well blended, add salt and baking soda and beat well, scraping sides of bowl once or twice and making sure baking soda is well distributed throughout batter. Add cornstarch and stir until blended. Add flour and stir until it is almost blended in. Add the chocolate chips and stir until all flour disappears.
- Drop dough by rounded teaspoonfuls onto the ungreased cookie sheets. Bake one sheet at a time on center rack for 10 minutes or until edges are golden brown. The cookies should get very brown around the edges, but do take care not to burn the bottoms.