Soft Chocolate Chip Cookies

Name: Soft Chocolate Chip Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 4 h 22 min
Yield: 11 large cookies
Ingredients: ½ cup unsalted butter; 1 large egg; ¾ cup light brown sugar; ¼ cup granulated sugar; 2 teaspoons vanilla extract; 1 ⅔ cups all-purpose flour; 2 teaspoons cornstarch; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup semi-sweet chocolate chips

User Reviews

4.7

195 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Chill Time
4 hrs
Total Time
4 hrs 22 mins
Servings
11 large cookies
Calories
295 kcal
Course
Baked Goods
Cuisine
American

Soft Chocolate Chip Cookies

Jade Rice

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These soft chocolate chip cookies are studded with chocolate chips! My secret ingredient? Cornstarch! It produces the most incredible cookies, trust me.

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Ingredients

Servings

½ cup unsalted butter
1 large egg
¾ cup light brown sugar packed
¼ cup granulated sugar
2 teaspoons vanilla extract
1 ⅔ cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
½ teaspoon salt or to taste
1 cup semi-sweet chocolate chips plus more for sprinkling

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Instructions

To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute. Wait momentarily before adding the egg so you don’t scramble it.
Add the eggs, sugars, vanilla, and whisk to combine.
Add flour, cornstarch (keeps cookies soft) baking soda, salt, and stir to combine. Dough may seem crumbly yet oily, this is okay.
Add the chocolate chips and stir to combine.
Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough, roll into balls, and flatten about halfway. Tip – Strategically place a few chocolate chips that are likely at the bottom of the mixing bowl and don’t want to incorporate onto the top of each mound of dough, and add more as necessary for a nice visual pop of chocolate.
Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 4 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I use a half-sheet pan and bake 8 cookies per sheet) and bake for about 12 to 14 minutes (if your cookies are smaller than mine, reduce baking time) or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

Notes

Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired. If baking straight from freezer with frozen dough, you don’t have to thaw it. Bake straight from freezer, possibly adding 1 to 2 minutes to baking time if necessary.

Nutrition Information

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Serving 1 Calories 295kcal (15%) Carbohydrates 42g (14%) Protein 3g (6%) Fat 14g (22%) Saturated Fat 8g (40%) Polyunsaturated Fat 5g Cholesterol 39mg (13%) Sodium 224mg (9%) Fiber 1g (4%) Sugar 25g (50%)

Nutrition Facts

Serving: 11large cookies

Amount Per Serving

Calories 295 kcal

% Daily Value*

Serving	1
Calories	295kcal	15%
Carbohydrates	42g	14%
Protein	3g	6%
Fat	14g	22%
Saturated Fat	8g	40%
Polyunsaturated Fat	5g	29%
Cholesterol	39mg	13%
Sodium	224mg	9%
Fiber	1g	4%
Sugar	25g	50%