Soft & Chewy Chocolate Chip Cookies
User Reviews
4.5
Soft & Chewy Chocolate Chip Cookies
Description
Soft & Chewy Chocolate Chip Cookies achieve their texture from a careful balance of ingredients that include all-purpose flour, cornstarch, baking soda, and baking powder, which contribute to a tender yet cohesive crumb. Melted butter mixed with light brown and granulated sugars provides moisture and sweetness, helping produce chewy edges and soft centers. Two room temperature eggs add richness, and vanilla extract enhances aroma. Miniature semisweet chocolate chips are stirred into the dough for chocolate bursts throughout each cookie.
The dough is soft and slightly wet, necessitating chilling in the refrigerator for at least 2 hours and up to 4 days to improve manageability and flavor melding. When ready to bake, dough balls are spaced on lined sheets and baked at 325°F, allowing a gentle bake that maintains softness and chewiness. The cookies can be portioned using a medium cookie scoop for consistency.
These cookies work well for snacks, dessert plates, or sharing and keep soft if stored properly. Using miniature chocolate chips is a variation from the original recipe’s classic chips, offering a different texture but similar flavor.
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 light brown sugar packed
- ½ cup granulated sugar
- 1 egg at room temperature
- 1 egg at room temperature, yolk
- 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 refer to one cookie as portioned in this recipe.
- Miniature semisweet chocolate chips are used here but regular semisweet chips work equally well.
- A medium cookie scoop (approximately 2 tablespoons) ensures uniform cookie sizes, slightly larger than scant 2 tablespoons.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.5
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