Cake Boss’ Chocolate Chip Cookies are the perfect balance of chewy and crispy, making them a favorite for cookie lovers. Made with a unique blend of ingredients, including corn starch, cream of tartar, and a mixture of white and brown sugars, these cookies deliver a rich flavor with a slightly crispy edge and a soft, chewy center. Topped off with plenty of chocolate chips, they are the perfect homemade treat for any occasion. Whether you’re baking them for family, friends, or just yourself, Cake Boss’ recipe guarantees cookies that are irresistible from the first bite.
Why Everyone Will Love This Recipe
What makes Cake Boss’ Chocolate Chip Cookies stand out is their perfect texture. Thanks to the combination of cornstarch, baking soda, baking powder, and cream of tartar, these cookies are thick, chewy, and incredibly flavorful. The blend of granulated white sugar and light brown sugar provides the perfect sweetness, while the extra egg yolk adds richness and moisture. And let’s not forget the star of the show: the chocolate chips. Whether you go classic or get creative with mix-ins, these cookies are bound to satisfy any sweet tooth.
What Are Cake Boss’ Chocolate Chip Cookies?
Cake Boss’ Chocolate Chip Cookies are a simple yet extraordinary variation of the traditional chocolate chip cookie. By adding a few key ingredients—cornstarch, cream of tartar, and extra egg yolk—Cake Boss has elevated this classic dessert into a melt-in-your-mouth treat. The cookies bake to a perfect golden brown with just the right amount of crisp on the edges and a soft, gooey center. With the richness of the butter and sugars and the depth of flavor from the vanilla and chocolate chips, these cookies are a perfect dessert or snack for any time of day.
Cooking Tips
- Chill the dough: Chilling the dough is the secret to achieving thick, flavorful cookies. This helps them spread less and brown better during baking, resulting in the perfect texture.
- Use room temperature eggs: Room temperature eggs help the dough come together more smoothly and evenly, ensuring a soft, chewy cookie.
- Don't overmix the dough: When combining the dry and wet ingredients, mix just until incorporated. Overmixing can result in dense cookies.
- Portion the dough evenly: For uniform cookies, use a 1-ounce scoop to portion out the dough. This helps the cookies bake evenly and ensures each cookie is the same size.
- Baking time: The cookies are done when the edges are golden and the tops are just beginning to brown. Don’t overbake them, as they will continue to cook slightly on the sheet pan.
Frequently Asked Questions
Can I make these cookies without cornstarch?
Cornstarch helps make the cookies soft and chewy. While you can omit it, the cookies may be slightly less tender.
Can I freeze the cookie dough?
Yes! You can freeze the dough in 1-ounce portions. Once frozen, store them in an airtight container or freezer bag for up to 1 month. Bake from frozen for 12-14 minutes.
Can I use dark chocolate chips instead of milk chocolate?
Absolutely! Dark chocolate chips will provide a richer, slightly less sweet flavor, which is great if you prefer less sweetness in your cookies.
Can I add other mix-ins to the cookies?
Definitely! Feel free to add chopped nuts (like walnuts or pecans), dried fruit, or white chocolate chips to mix things up.
How to Store
Store leftover cookies in an airtight container at room temperature for up to 3 days.
How to Freeze
To freeze the cookie dough, scoop it into balls and place them on a baking sheet. Freeze until solid, then transfer the dough balls to a freezer-safe bag. When you’re ready to bake, you can bake them directly from frozen, adding 1-2 extra minutes to the baking time.
Ingredients
- 1 cup butter, lightly salted
- ¾ cup granulated white sugar
- ¾ cup light brown sugar
- 2 tsp vanilla extract
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 2 ⅔ cups all-purpose flour
- 2 tsp corn starch
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp cream of tartar
- ¾ tsp salt
- 8-12 oz chocolate chips (or your favorite mix-in)
How to Make Cake Boss' Chocolate Chip Cookies
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or grease it lightly.
- In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, cream of tartar, and salt. Set aside.
- In a large bowl, beat the butter and both sugars together for about 2 minutes until light and fluffy.
- Add the vanilla extract, egg, and egg yolk to the butter-sugar mixture. Beat until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix.
- Stir in the chocolate chips (or other mix-ins of your choice).
- For best results, portion the dough into 1-ounce scoops and refrigerate for 30-60 minutes.
- Scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 11-13 minutes, or until the edges are golden and the tops are just starting to brown.
- Let the cookies rest on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.
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