Out of all the cake recipes on my website, there’s a glaring absence.

There’s white cake with a pristine soft

crumb, vanilla naked cake with a flavorful tight crumb, and checkerboard cake with a whimsical design.
What about a classic 9 inch vanilla cake draped in vanilla buttercream? I already have homemade vanilla cupcakes and
a 6 inch vanilla cake covered. Now in all its crowning glory (and after plenty recipe testing catastrophes), I present you
with cake perfection:
This is the best vanilla cake I’ve ever had.

What Makes it the Best Vanilla Cake?

Let’s count the ways!

1. Soft, light crumb from cake flour
2. Fluffy from extra egg whites
3. Buttery and cakey from creamed butter
4. Stick-to-your-fork moist from eggs & buttermilk
5. Extra flavor from pure vanilla extract
Not to mention its versatility: This vanilla cake batter is strong enough for shaped cakes, tiered cakes (see the slight
variation in my homemade wedding cake recipe), and holds up beautifully under fondant. Use this batter for vanilla
cupcakes, bundt cake, or even piñata cake. It’s classy enough for a wedding celebration, but unassuming enough for a
big family dinner.

Behind the Vanilla Cake Recipe

After years of cake successes and flops, I’m confident in this homemade vanilla cake. During my recipe testing, I
combined my white cake recipe and naked cake recipe. These are two reader favorites and I knew they’d be the best
starting point. At first there were too many eggs and I quickly learned sifting cake flour was NOT doing any favors.
You need the following POWER INGREDIENTS:

1. Cake Flour: If you want a fluffy and soft bakery-style vanilla cake, cake flour is the secret. The cake will be denser and
heavier using all-purpose flour. If needed, you can use this cake flour substitute.
2. Eggs & 2 additional egg whites: 3 whole eggs provide structure, moisture, and richness. 2 extra egg whites keep the
cake light and airy. I don’t recommend using 4 whole eggs; stick to the 3 egg & 2 egg white combination.
3. Baking Powder & Baking Soda: Use both. Remember why? Using enough baking powder to give these layers height gave
the cake a bitter aftertaste. Baking soda allows us to use less baking powder.
4. Buttermilk: Buttermilk is an acidic ingredient and baking soda requires an acid to work. Plus buttermilk yields an EXTRA
moist cake crumb. See recipe note about the alternative.
For more prominent vanilla flavor, use homemade vanilla extract. (What a fun DIY gift!) This vanilla cake batter is
moderately thick and fits perfectly in 3 9-inch cake pans. I actually use the same exact batter to make  snickerdoodle
cake!

For more prominent vanilla flavor, use homemade vanilla extract. (What a fun DIY gift!) This vanilla cake batter is
moderately thick and fits perfectly in 3 9-inch cake pans. I actually use the same exact batter to make  snickerdoodle
cake!

Do you know how to level a cake? Let me help. It’s really easy. You can use a fancy cake leveler, but I use a serrated
knife. Carefully slice off the tippy top of the cooled cake layers, creating a flat surface. Leveling cakes doesn’t require a
ruler, talent, or any mathematical equations. Instead, just use your eyes, hands, and a knife.
Leveling the cake layers promises a straight and sturdy layer cake.
 How Much Frosting Between Cake Layers?

I always eyeball the amount of frosting between cake layers, but I measured when I decorated the pictured cake. The
vanilla buttercream recipe below yields about 6 cups of frosting. I recommend you use about 1.5 heaping cups of
buttercream between each cake layer and reserve the last 3 cups for outside the cake.

Cake Decoration Inspiration: For a simple look, stick with vanilla buttercream, fresh berries, and mint sprigs. You can
also decorate with chocolate buttercream (I recommend this amount), rainbow sprinkles, or even beautiful buttercream
flowers.

Homemade Vanilla Cake Success Tips

Learn from my mistakes and bake the best cake on the 1st try!

1. Follow the recipe closely. Use each power ingredient listed.

2. Use room temperature ingredients. The batter mixes together evenly when all the cake ingredients are roughly the
same temperature. This also reduces the risk of over-mixing and over-baking. Set out your ingredients 1 hour before
beginning. Read here for more information.
3. Line your cake pans with parchment. Place your cake pans on a large sheet of parchment paper. Trace the bottom of
the cake pan with a pencil. Cut parchment paper into rounds. Grease the pan and the parchment paper. Parchment
paper rounds guarantee seamless removal from the pan because the cake slides right out.
4. Cool cake layers completely. I’ve tried taking shortcuts by assembling a layer cake with semi-warm cake layers. Well, the
frosting completely melts and causes the entire cake to collapse. Make sure each layer is cool– refrigerate or freeze the
layers if you need to!
5. Refrigerate decorated cake. After frosting the cake, place it in the refrigerator for at least 1 hour. This is optional, but it
sets the frosting and cake layers. You’ll get beautifully clean slices because the crumbs are cool and tight.

Description

With its outstanding vanilla flavor, pillowy soft crumb, and creamy vanilla buttercream, this is truly the best vanilla cake
I’ve ever had. Make sure you read through the recipe and recipe notes before beginning.

Ingredients

 3 and 2/3 cups (440g) cake flour (spoon & leveled)

 1 teaspoon salt
 2 teaspoons baking powder
 3/4 teaspoon baking soda
 1 and 1/2 cups (345g) unsalted butter, softened to room temperature
 2 cups (400g) granulated sugar
 3 large eggs + 2 additional egg whites, at room temperature*
 1 Tablespoon pure vanilla extract (yes, Tbsp!)
 1 and 1/2 cups (360ml) buttermilk, at room temperature*
Vanilla Buttercream

 1 and 1/2 cups (345g) unsalted butter, softened to room temperature

 6 cups (720g) confectioners’ sugar
 1/3 cup (80ml) whole milk or heavy cream
 1 and 1/2 teaspoons pure vanilla extract
 1/8 teaspoon salt

Instructions
1. Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the
parchment paper. Parchment paper helps the cakes seamlessly release from the pans.

2. Make the cake: Whisk the cake flour, salt, baking powder, and baking soda together. Set aside.
3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on
high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a
rubber spatula as needed. Beat in the 3 eggs, 2 egg whites, and vanilla extract on high speed until combined, about 2
minutes. (Mixture will look curdled as a result of the egg liquid and solid butter combining.) Scrape down the sides
and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined.
With the mixer still running on low, pour in the buttermilk and mix just until combined. You may need to whisk it all
by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
 4. Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 23-26 minutes or
until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out
clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool
before frosting and assembling.
5. Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment,
beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, milk, vanilla extract, and
salt with the mixer running on low. Increase to high speed and beat for 2 minutes. Add more confectioners’ sugar if
frosting is too thin, more milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
6. Assemble and decorate: Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat
surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving
plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer and  evenly cover the top
with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top
and sides. I use and recommend an icing spatula to apply the frosting.
7. Refrigerate cake for at least 1 hour before slicing. This helps the cake hold its shape when cutting.

8. Cover leftover cake tightly and store in the refrigerator for up to 5 days.

Notes

1. Make Ahead & Freezing Instructions: The cake layers can be baked, cooled, and covered tightly at room temperature
overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. Let the frosting sit at room
temperature to slightly soften for 10 minutes before assembling and frosting. Frosted cake or unfrosted cake layers can
be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before
decorating/serving. See how to freeze cakes for detailed instructions.
2. 9×13 Inch Cake: I recommend using my white cake batter instead. Both use similar ingredients and produce a deliciously
light vanilla cake. See recipe notes for the 9×13 inch version.
3. 2 Layer Cake: I recommend using my 2 layer white cake batter instead. Both use similar ingredients and produce a
deliciously light vanilla cake.
4. Bundt Cake: This vanilla cake batter will fit into a 10-cup or larger bundt pan. I’m unsure of the exact bake time (likely
around an hour), but use a toothpick to test for doneness. Same oven temperature.
5. Cupcakes: Fill cupcake liners 2/3 full. Bake at 350°F (177°C) for 19-21 minutes. Yields about 3 dozen. Or try my vanilla
cupcakes recipe.
6. Cake Flour: To prevent a dry-tasting cake, make sure you are spooning and leveling the flour or weighing it. For the best
results, I strongly recommend cake flour. You can find it in the baking aisle and I have  many more recipes using it.
Usually a homemade cake flour substitute works, but this recipe uses far too much cake flour and the  homemade
substitute is not ideal.
7. Eggs: 3 whole eggs provide structure, moisture, and richness. 2 extra egg whites keep the cake light and airy. I don’t
recommend using 4 whole eggs; stick to the 3 egg & 2 egg white combination. Here are recipes using leftover egg yolks.
8. Buttermilk: If you don’t have buttermilk, you can make a DIY sour milk substitute. Add 2 teaspoons of white vinegar or
lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1 and 1/2
cups. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cake won’t taste as moist or rich.) Stir it
around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
9. Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes
together easily and evenly. Read here for more information.
10. Want chocolate frosting instead?: I recommend the recipe/amount of chocolate frosting I use for Piñata Cake.
11. Sprinkle Cake: To make a sprinkle cake, fold about 3/4 cup (120g) of sprinkles into the cake batter. Avoid nonpareils (the
little balls), which tend to bleed their color.

With its outstanding spice flavor, super moist crumb, and velvety cream cheese frosting, this is truly the best  carrot cake.
Use brown sugar and toasted pecans for deeper flavor.

I don’t call it carrot cake.

I call it “birthday cake.”

Carrot cake is my #1 favorite cake. Growing up, my mom made it for my birthday every year and the ONLY thing that
competed was a batch of carrot cake cupcakes on the side. I’ve adopted this tradition and make my own carrot birthday
cake each year. And, of course, we never limit it to only once per year. This cake graces our Easter table and I love
making it for spring brunches, baby showers, and our community’s new bake sale.
In fact, this carrot cake recipe is so popular around here that I stopped asking what everyone wants for dessert! Because
it’s always this!
What Does This Carrot Cake Taste Like?

This carrot cake cake sets the standard for carrot cakes everywhere. It’s deeply moist and filled with toasted pecans.
Most of its flavor comes from brown sugar, cinnamon, ginger, nutmeg, and carrots. Ginger adds the most delicious zing,
but it isn’t overpowering at all. The cake is dense, but each forkful tastes super soft and extra lush. If made ahead, the
flavor intensifies and the cream cheese frosting seeps into the layers, creating an even more tender bite.

So if you’re looking for a make-ahead cake whose taste and texture won’t be compromised, make this! It’s a total classic
and 1 taste converts everyone, even those silly people who “don’t like carrot cake”. Who ARE you people?! 😉

Let’s Make It!

This carrot cake is pretty easy, but let’s walk through the process together.

Begin by toasting pecans in the oven. Spread them on a baking sheet and bake for about 8 minutes. Toasting the nuts is
optional, but you won’t regret doing it. Toasting pecans creates an unparalleled deep nutty flavor. Let the nuts cool
down for a couple minutes, then start the carrot cake batter. Begin with 2 mixing bowls. Whisk the dry ingredients
together in 1 bowl, then the wet ingredients in another bowl. Combine the two, along with shredded carrots and the
toasted nuts. You don’t need a mixer for the cake batter!

Instead of a layer cake, you can bake this recipe in a 9×13 inch pan. It’s also perfect as the bottom tier for a  homemade
wedding cake!
 How to Make Carrot Cake Moist

If it isn’t stick-to-the-back-of-your-fork moist, it’s just not worth it. So I worked to create an EXTRA moist carrot cake.
Don’t skip these ingredients:

1. Brown Sugar: I’ve come across a lot of carrot cake recipes that are sweetened with mostly granulated sugar. That’s
great, but granulated sugar doesn’t do much for the cake besides sweeten it. Brown sugar not only sweetens cake, it
produces so much flavor and moisture. It’s just… the best!
2. Oil: Cakes need fat to make them soft and tender. When preparing cakes without super strong flavors such as  vanilla
cake and white cake, I prefer to use butter as the fat. Butter also gives them flavor. But for cakes like chocolate cake and
carrot cake that have flavor from other ingredients, I find flavorless oil is the best choice.
3. Applesauce: To prevent the cake from tasting too moist (wet) and oily, I add some applesauce. You could even use
crushed pineapple, too! These flavors pair beautifully with brown sugar and spices.
4. Freshly Shredded Carrots: My #1 tip for carrot cakes is to shred whole carrots at home. Do not use packaged pre-
shredded carrots because they are hard and dry. You need about 4 large carrots for this recipe. And when you grate
them, you’ll notice how wet they are. That is PRIME moisture for your baked cake and you don’t want to skip it!
Cream Cheese Frosting

The carrot cake frosting? Well, that’s easy too. It’s the same cream cheese frosting recipe I use for my  red velvet cake.
It’s so smooth, tangy, and glides on the cake seamlessly. I call it spreadable cheesecake and it tastes unbelievable with
this cake’s deep spice flavor.
Ingredients: You need block-style cream cheese, butter, confectioners’ sugar, a splash of milk, vanilla extract, and a
pinch of salt. The salt helps offset the sweetness.
If you’re looking to pipe decoration with this cream cheese frosting, chill it in the refrigerator for 20 minutes first. This
guarantees the creamy frosting will hold its shape.

There’s no emotion quite like sadness you’ll experience when that last slice is gone!

Carrot Cake Success Tips

1. Line your cake pans with parchment. Place your cake pans on a large sheet of parchment paper. Trace the bottom of
the cake pan with a pencil, then cut the circles. Grease the pan and the parchment paper. Parchment paper rounds
guarantee the cakes won’t stick!
2. Make it ahead. One of the BEST parts about carrot cake is that it gets better with time, even after 1 full day. The flavors
mingle, the moisture prevails, and the cream cheese frosting sets into the layers. It’s ridiculously good! You can make
and frost the cake 1 day in advance. Keep it covered in the refrigerator and bring to room temperature, if desired,
before serving.
3. Use freshly grated carrots. Grate them yourself.

Description

With its outstanding spice flavor, super moist crumb, and velvety cream cheese frosting, this is truly the best carrot cake.
Use brown sugar and toasted pecans for deeper flavor.

Ingredients

 2 cups (260g) chopped pecans  (1 cup  for cake,  1 cup  for garnish. Nuts are optional. )*
 1 and 1/2 cups (300g) packed light or dark brown sugar
 1/2 cup (100g) granulated sugar
 1 cup (240ml) vegetable oil or canola oil (or melted coconut oil)*
 4 large eggs
 3/4 cup (133g) smooth unsweetened applesauce
 1 teaspoon pure vanilla extract
 2 and 1/2 cups (312g) all-purpose flour (spoon & leveled)
 2 teaspoons baking powder
 1 teaspoon baking soda
 1/2 teaspoon salt
 1 and 1/2 teaspoons ground cinnamon
 1 teaspoon ground ginger
 1/4 teaspoon ground nutmeg
 1/4 teaspoon ground cloves
 2 cups (260g) grated carrots (about 4 large)

Cream Cheese Frosting

 16 ounces (450g) full-fat block cream cheese, softened to room temperature

 1/2 cup (115g) unsalted butter, softened to room temperature
 4 and 1/2 cups (540g) confectioners’ sugar
 1 Tablespoon (15ml) heavy cream or milk
 1 and 1/2 teaspoons pure vanilla extract
 pinch of salt, to taste
 Instructions
1. Make the cake: Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking
mat. Spread the chopped pecans on the sheet and toast for 7-8 minutes. Remove from the oven and allow to cool
for 10-15 minutes.
2. Turn the oven up to 350°F (177°C). Grease two or three 9-inch cake pans, line with parchment paper, then grease
the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
3. Whisk the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla together in a large bowl until combined
and no brown sugar lumps remain. In another large bowl, whisk the flour, baking powder, baking soda, salt,
cinnamon, ginger, nutmeg, and cloves together. Pour the wet ingredients into the dry ingredients and, using a
rubber spatula or wooden spoon, fold the ingredients together until just combined. Fold in the carrots and 1 cup of
the toasted pecans. (The rest of the pecans are for garnish.)

4. Pour/spoon the batter evenly into the cake pans. If using three cake pans, bake for  20-24 minutes. If using two cake
pans, bake for 30-35 minutes. Test the center with a toothpick. If it comes out clean, the cakes are done. If not,
continue to bake until cooked through. Do not over-bake. Allow the cakes to cool completely in the pans set on a
wire rack. The cakes must be completely cool before frosting and assembling.
5. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat
the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the confectioners’
sugar, cream/milk, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed
and beat for 3 minutes until completely combined and creamy. Add more confectioners’ sugar if frosting is too thin,
more milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet. Frosting should be soft, but not
runny.
6. Assemble and frost: First, using a large serrated knife or cake leveler, layer off the tops of the cakes to create a flat
surface. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd
layer, more frosting, and then top with the 3rd layer. Spread remaining frosting all over the top and sides. Decorate
the sides and top of the cake with the remaining toasted pecans. Refrigerate cake for at least 15-20 minutes before
slicing. This helps the cake hold its shape when cutting.
7. Cover leftover frosted cake tightly and store in the refrigerator for up to 5 days.

Notes

1. Make Ahead & Freezing Instructions: The cake layers can be baked, cooled, and covered tightly at room temperature
overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. When ready to decorate, let
the frosting sit at room temperature to slightly soften for 15 minutes, then give it one more mix with the mixer on
medium speed for about 1 minute before frosting cake. Frosted cake or unfrosted cake layers can be frozen up to 2-3
months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.
2. Nuts: If desired, you can substitute the pecans with walnuts. Or feel free to skip the nuts if you want a nut-free carrot
cake. No other changes to the recipe required.
3. Applesauce: Instead of applesauce, you can use 3/4 cup crushed pineapple if desired. Slightly drain the canned crushed
pineapple first. You want it the consistency of applesauce– not too watery. You could also use 3/4 cup mashed bananas,
sour cream, plain yogurt, or canned pumpkin puree.
4. Carrots: My #1 tip for carrot cakes is to grate whole carrots at home. Do not use packaged pre-shredded carrots because
they are hard and dry.
5. Oil: If using melted coconut oil, make sure all of the other cake batter ingredients (carrots included) are room
temperature. Otherwise, the melted coconut oil will begin to solidify before the batter goes into the oven.
6. Cream Cheese: Use blocks of real cream cheese. Not cream cheese spread.
7. 9×13 Inch Cake: Simply pour the batter into a greased and lightly floured 9×13 inch pan and bake for 40-45 minutes or
until a toothpick inserted in the center comes out clean.
8. Carrot Bundt Cake: Use a 10-12 cup generously greased bundt pan. Bake for 55-75 minutes. All ovens and bundt pans
are different, so that’s why the bake time varies. Keep a close eye on it.
9. Add-Ins: If you’d like to add raisins or coconut, reduce the pecans (or leave them out) to 1/2 cup. Then, add 1 cup
of raisins or shredded coconut. Stick to around 1 – 1.5 cups total add-ins. Or you can leave the cake plain without any
add-ins.
10. Carrot Cake Cupcakes: Fill cupcake liners 2/3 full. Bake at 350°F (177°C) for 20-22 minutes. Yields about 3 dozen. Or try
my carrot cake cupcakes recipe.

I have a few tricks that make these the best  soft chocolate chip cookies  that you’ll ever try. With hundreds of positive
reviews from bakers around the world, I’m confident you’ll fall in love with this chocolate chip cookie recipe too. Chilling
the cookie dough is imperative and cornstarch makes them extra soft and thick!

Chocolate chip cookies are a household favorite, a timeless classic, an unparalleled snack, warm, cold, dunked in milk, in
dough form, or in baked form. No one can resist the comfort of a chocolate chip cookie and everyone has their favorite
recipe whether it’s on the back of the yellow Toll House bag or scribbled in your grandmother’s recipe book.

Heck, I even have separate recipes for crispy chocolate chip cookies and chewy chocolate chip cookies!
Like many of you, I’ve searched far and wide for the perfect chocolate chip cookie recipe: the best chocolate chip
cookies, a recipe I can bake again and again for years. I’ve lost sleep, I’ve burnt dough, I’ve tested and retested and
retested… and retested countless times. And I’m so happy to report that I finally found a chocolate chip cookie recipe
that I’ll treasure for years. And I know you’ll enjoy these cookies too!

How to Make Soft Chocolate Chip Cookies

1. Start with Butter: Use room temperature butter. You can soften butter quickly with this trick or set the butter out 1-2
hours before you begin.
2. Use a mix of Sugars: Cream the butter, brown sugar, and white sugar together. This process aerates the butter, which
promises soft chocolate chip cookies. Brown sugar yields soft chocolate chip cookies and white sugar helps the cookies
spread. For chewier and more flavorful cookies, use more brown sugar than white sugar.
3. Dark Brown Sugar: Light brown sugar and dark brown sugar are interchangeable in most recipes. Though either works in
this chocolate chip cookie recipe, I love using dark brown sugar for extra flavor because it holds a little more molasses.
4. Add Egg & Vanilla Extract: Eggs provide structure and richness, while vanilla adds flavor.
5. Use Cornstarch in Dry Ingredients: Cornstarch, a thickening ingredient, is the secret weapon in this cookie recipe. 2
teaspoons give the cookies extra lift and leave them extra soft. You can’t taste it! You also need all-purpose flour, baking
soda, and salt.
6. Add Dry Ingredients to Wet Ingredients: Combine all the ingredients, then add the chocolate chips.
7. Chill the Cookie Dough: For extra thick chocolate chip cookies, chill the cookie dough for at least 1 hour. Chilling cookie
dough will make or break the recipe! The colder the cookie dough, the less the cookies will over-spread. If you’re
interested, here are 10 tips to prevent cookies from over-spreading.
8. Extra Chocolate Chips: This is optional, but as soon as the cookies come out of the oven, press a few chocolate chips on
top. They’ll melt right down into the cookie, making them extra pretty. And melted chocolate is never a bad thing!

Room temperature butter is cool to touch and about 65°F (18°C), which may be cooler than your kitchen. To test it, poke
it with your finger. Your finger should make an indent without sinking into the butter. The butter should  not be shiny or
greasy. You can’t cream cold butter and you can’t cream partially melted butter either. Room temperature butter is
imperative to the outcome of these cookies! You need 3/4 cup, which is 1.5 sticks.
 Don’t Have Time to Chill Cookie Dough?

If you don’t have time to chill the chocolate chip cookie dough, try my Crispy Chocolate Chip Cookies, Giant Chocolate
Chip Cookies, or Nutella Chocolate Chip Cookies. Or even these soft chocolate chip cookie bars, which don’t require
individual cookie rolling either!
I also have an entire section of no chill cookie recipes. 🙂

How to Freeze Chocolate Chip Cookie Dough

Freezing chocolate chip cookie dough is really easy.

1. After the cookie dough has chilled in the refrigerator, roll the cookie dough into balls. Chill the cookie dough balls in the
refrigerator for 1 hour.
2. Place the solid and cold cookie dough balls into a labeled zipped-top bag– large or small depending on how much dough
you have.
3. Label the bag with the month and the baking temperature and place the bag in the freezer.
4. Freeze cookie dough for up to 3 months. The date will help you determine when the cookie dough is fresh and the
temperature is written for obvious reasons. Really, you can write whatever is helpful to you. The date, temperature,
time, recipe name, etc.
5. When it’s time to bake the cookies, remove them from the freezer. Preheat the oven according to the recipe’s
instructions.
6. Bake the cookies for a minute or two longer since the dough is frozen.
Bake the frozen cookie dough balls whenever the craving hits or when you need a big batch of fresh-baked cookies. I do
it all the time!

Sometimes the simplest recipes are what stick. I really don’t need to convince you– it’s a chocolate chip cookie. THE
chocolate chip cookie!

Description

I have a few tricks that make these the best soft chocolate chip cookies that you’ll ever try. With hundreds of positive
reviews from bakers around the world, I’m confident you’ll fall in love with this chocolate chip cookie recipe too. Chilling
the cookie dough is imperative and cornstarch makes them extra soft and thick!
 Ingredients

 3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature

 3/4 cup (150g) packed light or dark brown sugar
 1/4 cup (50g) granulated sugar
 1 large egg, at room temperature
 2 teaspoons pure vanilla extract
 2 cups (250g) all-purpose flour (spoon & leveled)
 2 teaspoons cornstarch
 1 teaspoon baking soda
 1/2 teaspoon salt
 1 and 1/4 cup (225g) semi-sweet chocolate chips

Instructions
1. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and
sugar together on medium speed until combined and creamy, about 2 minutes. Beat in the egg and vanilla. Scrape
down the sides and bottom of the bowl as needed.

2. In a separate bowl, combine flour, cornstarch, baking soda and salt. Add into the wet ingredients, then beat on low
speed until combined. The cookie dough will be slightly thick. On low speed, beat the chocolate chips. Cover dough
tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 2 days. Chilling is mandatory for this
cookie dough.

3. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to
350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. (Always recommended for
cookies.) Set aside.
4. Once chilled, the dough will be slightly crumbly, but will come together when you work the dough with your hands.
Roll balls of dough, about 1.5 Tablespoons of dough each, into balls.

5. Bake for 11-12 minutes, until barely golden brown around the edges. The cookies will look extremely soft when you
remove them from the oven. Cool for 5 minutes on the baking sheet. If the cookies are too puffy, try gently pressing
down on them with the back of a spoon. They will slightly deflate as you let them cool. If desired, while the cookies
are still warm, press a few extra chocolate chips into the tops. This is completely for looks.

6. Transfer cookies to a cooling rack to cool completely. Cookies stay fresh covered at room temperature for up to 1
week.

Notes

1. Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 2-3 days.
Allow to come to room temperature then continue with preheating the oven in step 3. Baked cookies freeze well for up
to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra
minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.