Soft Chocolate Chip Cookies
User Reviews
4.7
Soft Chocolate Chip Cookies
Description
This recipe for Soft Chocolate Chip Cookies starts by whisking together dry ingredients including flour, baking soda, cornstarch, and salt to create a balanced leavening and texture base. Brown and granulated sugars are melted into butter, then combined with eggs and vanilla to form a smooth, sweet batter. The dry ingredients are slowly incorporated, followed by folding in chocolate chips for chocolate pockets throughout the cookies.
Chilling the dough for at least an hour or overnight helps develop flavor and keeps the centers soft during baking. Baking at a moderate temperature, the cookies are formed into sizeable dough balls with extra chocolate chips pressed on top for a bakery-like finish. They bake until just beginning to turn golden, ensuring a tender, soft crumb with a slight crisp edge.
These cookies serve well as a sweet snack or dessert, appealing to those who prefer their chocolate chip cookies soft rather than crispy. They can be enjoyed freshly baked or stored for later.
Notes indicate chilling is recommended for best texture but not strictly necessary, and the dough can be baked immediately if needed. The recipe is adapted from Center Cut Cook.
Ingredients
- 2 1/4 /4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 1/2 /2 teaspoon salt
- 3/4 /4 cup brown sugar packed
- 1/2 /2 cup granulated sugar
- 3/4 /4 cup butter melted, unsalted
- 1 egg large
- 1 egg large, yolk
- 1 tablespoon vanilla extract
- 1 cup semi-sweet chocolate chips plus more for topping
Instructions
- In a large bowl, whisk together flour, baking soda, cornstarch, and salt.
- With a mixer, beat the brown sugar and granulated sugar with the melted butter until the sugars have dissolved into the butter. Add in the egg and egg yolk and beat to combine. Add the tablespoon vanilla extract.
- Slowly mix in the flour mixture until combined. Fold in the chocolate chips.
- Cover with plastic wrap and chill in the refrigerator for at least an hour or overnight. If you don't have time to chill you can still make them right away they just won't have that super soft center.
- When you’re ready to bake the cookies, pre-heat your oven to 325 degrees. Pull the dough out of the fridge and let it sit for about 10 minutes or longer.
- Line baking sheets with parchment paper. The dough will be hard to roll but make balls about 2 tablespoons in size. Press additional chocolate chips on top for the bakery look.
- Bake for 8-10 minutes or until they get just a touch of golden on top. They will look underdone.
- Let the cookies cool for about 5-10 minutes before removing to cool completely on a wire rack. Store cookies in an airtight container.
Notes
- Chilling the dough helps keep the centers soft when baked.
- Cookies can be baked right after mixing, though soft centers are best achieved with chilling.
User Reviews
Overall Rating
4.7
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