Soft & Chewy Chocolate Chip Cookies
User Reviews
4.5
57 reviews
Excellent
Soft & Chewy Chocolate Chip Cookies
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One special ingredient and a few easy tweaks make these the softest chocolate chip cookies you'll ever eat!
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Ingredients
- 2¼ cups all-purpose flour
- 1½ teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, melted and slightly cooled
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 1 egg at room temperature
- 1 egg yolk at room temperature
- 2 teaspoons vanilla extract
- 1⅓ cups miniature semisweet chocolate chips
Instructions
- Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
- In a large bowl, whisk the butter, brown sugar, and granulated sugar together until combined and no brown sugar lumps remain. Whisk in the egg and egg yolk, then whisk in the vanilla extract until combined.
- Add the dry ingredients to the wet ingredients and stir with a rubber spatula or wooden spoon until the cookie dough comes together. Stir in the chocolate chips. The dough will be very soft and even a little wet. Cover and chill the dough in the refrigerator for at least 2 hours (and up to 4 days). If chilling for longer than 3 hours, allow it to sit at room temperature for at least 30 minutes before rolling and baking the dough will be quite hard.
- Preheat oven to 325 degrees F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll balls of dough, 2 scant tablespoons of dough per cookie, and place 3 inches (7.5 cm) apart on the baking sheets. Bake for 12 to 13 minutes, or until lightly browned on the sides. The center will look soft.
- Remove from the oven and allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Cookies will stay fresh in an airtight container at room temperature for up to 1 week.
Notes
- Nutritional values are based on one cookie
- The original recipe called for regular semisweet chocolate chips, but I substituted mini chocolate chips. Either would be delicious!
- I used a medium cookie scoop for portioning out the dough, which is approximately 2 tablespoons, so these might be just a teeny tiny smidge larger than the scant 2 tablespoons called for in the recipe.
Nutrition Information
Show Details
Calories
174kcal
(9%)
Carbohydrates
21g
(7%)
Protein
1g
(2%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Cholesterol
24mg
(8%)
Sodium
81mg
(3%)
Potassium
80mg
(2%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
165IU
(3%)
Calcium
15mg
(2%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 24to 30 cookies
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Calories | 174kcal | 9% |
| Carbohydrates | 21g | 7% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 24mg | 8% |
| Sodium | 81mg | 3% |
| Potassium | 80mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 165IU | 3% |
| Calcium | 15mg | 2% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
57 reviews
Excellent
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