Easy Soft Chocolate Chip Cookies
User Reviews
5
Easy Soft Chocolate Chip Cookies
Description
This recipe for Easy Soft Chocolate Chip Cookies starts with creaming barely melted butter, white sugar, and brown sugar until creamy, then adding vanilla and eggs just until incorporated to avoid overmixing. The dry ingredients include flour, baking soda, optional cornstarch for extra softness, and salt. Chocolate chips are tossed in the dry mix before folding it gently into the wet ingredients.
Chilling the dough for at least 30 minutes, or up to 3 days, firms it up and enhances flavor development. Prior to baking, the dough is allowed to sit at room temperature for about 10 to 15 minutes if chilled for more than 3 hours to soften slightly for shaping. Baking at 350°F on parchment-lined sheets produces cookies with soft, slightly gooey centers and tender edges.
The cookies have richness and softness thanks to dark bittersweet chocolate chips blending with the balanced sweetness of sugars and the structure provided by the cornstarch and baking soda. They can be stored at room temperature for several days or frozen for months. Reheating briefly warms the cookies, restoring their soft texture.
This cookie dough also freezes well either as formed balls or as scoops to bake fresh later, allowing flexibility in preparation. Times can be adjusted to ensure desired softness or crispness, but the recipe prioritizes an easy, soft chocolate chip cookie classic.
Ingredients
- ½ cup white sugar , spooned and leveled off
- 1 cup brown sugar spooned and leveled off, packed
- 226 g unsalted butter barely melted, 2 sticks
- 1 tablespoon vanilla extract pure
- 2 large egg cold
- 375 g all-purpose flour spooned and leveled off, 3 cups
- 1 teaspoon cornstarch , optional
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 1-½ cups bittersweet chocolate chips such as Ghirardelli 60% Cacao Premium Baking Chips
Instructions
- Put the butter in a microwave-safe bowl, cover, and microwave until barely melted. (Alternatively, melt in a small saucepan.) Cool slightly. Using a hand mixer, beat the sugars, butter, salt, and vanilla in a large bowl until creamy. Beat in the eggs one by one until just incorporated; don't overbeat!
- In another large bowl, whisk the flour, baking soda, and cornstarch (if using). Toss in the chocolate chips. Fold in the dry ingredients into the wet ingredients with a wooden spoon; take care not to over-mix. Cover it tightly, and chill in the refrigerator for at least 30 minutes. If chilling for 3+ hours, make sure you let the cookie dough sit at room temperature for at least 1o to 15 minutes before rolling into balls; the cookie dough will be very stiff after being in the fridge that long.
- Form and bake the cookies: Preheat the oven to 350 °F. Position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper; set aside. If you only have 1 baking sheet, let it cool completely between batches.
- Scoop two heaping tablespoons of the dough onto the prepared pans. Roll each mound in your hands to form a ball.
- Place on the prepared baking sheet, about 2 to 3 inches apart. Bake until golden brown around the edges but still light in the center, about 1o minutes.
- Remove from the oven and let cool slightly on the baking sheet, then transfer the cookies to a wire rack to cool completely. Repeat forming the remaining dough into balls. Store cookies in a tightly sealed container for up to 3 days.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 3 days to maintain softness.
- Freeze cookie dough balls for up to 3 months; bake directly from frozen adding 1-2 minutes to baking time.
- To reheat cookies, microwave briefly or warm in a 350°F oven for 3-5 minutes to restore softness without overbaking.
- Make dough ahead and refrigerate up to 3 days; allow to soften slightly before baking for best results.
User Reviews
Overall Rating
5
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