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–+ servings
chocolate chip cookies stacked on a cooling rack

Chocolate Chip Cookies without Vanilla Extract

This chocolate chip cookie recipe is made without vanilla extract. They have crisp edges, yet it has the perfect chewy middle with a soft texture.
4 from 1 vote
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Servings: 24 cookies

Ingredients

  • 1 cup Unsalted Butter (melted and slightly cooled)
  • 3 cup All-purpose flour
  • 2 teaspoon Corn Startch
  • 1 teaspoon Baking Powder
  • 1 tsp Salt
  • 1 ½ cup Brown Sugar (packed)
  • ½ cup Granulated Sugar
  • 2 large Eggs
  • 1 large Egg Yolk
  • 2 cups Chocolate Chips (or chocolate chunks)

Instructions

  • Preheat oven temperature to 375°. Prepare baking sheets with silicone mat or parchment paper.
  • Melt butter and set aside to slightly cool.
  • In a medium bowl, whisk flour, corn starch, baking powder, and salt. Set aside.
  • Using an electric mixer, in a large bowl, combine melted butter, brown sugar, and white sugar. Cream until well combined on high (about 1 minute). The mixture will be dark brown and quite thin.
  • Add eggs and yolk. Beat on medium for about 30 seconds until mixture starts to smooth out and lighten in color.
  • Slowly add about ½ cup of the dry mixture at a time and beat on low after each addition. As soon as all of the flour has been added, stop beating.
  • Stir in the chocolate chips.
  • Measure about ¼ cup (or 60g) cookie dough balls and place them on the prepared baking sheet. Add a few extra chocolate chips on top.
  • Bake for 10-12 minutes. Remove from oven when the edges are slightly golden brown and the top is still light in color. Let cool on the tray for 5 minutes and then move to a wire rack to completely cool.

Notes

Store in an airtight container for up to 3 days or freeze for up to 3 months.