Classic Chocolate Chip Cookies

You know you want some!

Chocolate chip cookies are definitely not a sweet Indian tradition, but every ‘khoji-cook’  has to have a cookie recipe to impress! I’ve tried many chocolate chip cookie recipes, this is my best one since it has never failed me and plus I recognize all the ingredients! I always double the recipe and freeze the extra cookies to enjoy later. These cookies are not crunchy, rather they have a softer and chewier texture.

Recipe: Classic Chocolate Chip Cookies

Category: Non-traditional; sweet treats

Source: “Drop Cookies.” Bake with Anna Olsen. Food Network: 07/26/2012. Television.

Servings: Makes 18 cookies


  • 1/2 cup unsalted butter at room temperature (I used salted, turns out fine!)
  • 1/2 cup white sugar
  • 1/2 cup light brown sugar
  • 1 egg at room temperature
  • 1 tsp vanilla extract
  • 1 1/4 white all-purpose flour
  • 1 Tbsp cornstarch (optional, use only if you want the cookies chewy, I’ve left this out)
  • 1/2 tsp baking soda
  • 1/2 tsp salt (if using salted butter, use 1/4 tsp)
  • 1 1/2 cup chocolate chips (this is really too much chocolate for me, so I’ve  used 1 cup)
  • 1 cup of chopped pecans (optional)


  • Cream the butter, white sugar and brown sugar together.
  • Add egg and vanilla extract.
  • Sift flour, cornstarch, baking soda and salt. Add to butter mixture and stir until well blended.
  • Add chocolate chips and nuts, if using.
  • Take about 2 Tbsp of the mixture and shape into balls. Place each in a tray.

Cookie dough!

I wear gloves to prevent the dough from sticking to my hands

Ready for the fridge

  • Chill in the fridge for about an hour. This is very important since it helps the cookie maintain its shape when baking.
  • Line a baking tray with parchment paper, place cookie dough balls 3 inches apart. The cookies will expand so ensure they are well spaced.

They really do expand!

  • Pre-heat oven to 325°F. Bake in middle rack for 14-17 minutes, until light brown on the sides. Cool cookies on the baking tray.

Let the cookies cool in the tray and then transfer to a wire rack



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