Soft Chocolate Chip Cookies
User Reviews
4.9
Soft Chocolate Chip Cookies
Description
This cookie recipe blends several leavening agents including baking soda, baking powder, and cornstarch to promote softness and lift. Butter and cream cheese are creamed with sugars to build creaminess and moisture. After incorporating vanilla and eggs, the dry ingredients are folded in gently before stirring in abundant semi-sweet chocolate chips. Chilling the dough for a minimum of 2 hours allows flavors to meld and dough to firm, which encourages thicker cookies with a tender crumb.
Baked just until barely golden brown, these cookies develop lightly crisp edges surrounding a chewy center. Measuring flour accurately, preferably by weight, ensures the right dough consistency; too much flour can lead to tough cookies. The recipe suggests baking at 350ºF and dropping dough by portions for consistent size.
The resulting cookies suit snack times or casual dessert and provide a classic chocolate chip profile with a soft texture that holds up well for storage and sharing.
Ingredients
- 2 3/4 cups all-purpose flour measured correctly, 349 grams
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cornstarch
- 1 teaspoon salt fine sea salt
- 10 unsalted butter at cool room temperature, 142 grams
- 1/4 cup cream cheese at room temperature, 50 grams
- 1 1/4 cups brown sugar 250 grams
- 1/2 cup granulated sugar 100 grams
- 1 1/2 teaspoons vanilla
- 2 egg at cool room temperature, large
- 2 cups semi-sweet chocolate chips 340 grams
Instructions
- If baking right away, preheat oven to 350ºF. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cornstarch, and salt.
- In the bowl of an electric mixer, beat the butter, cream cheese, granulated sugar, and brown sugar on medium-high speed until light and creamy, about 2 minutes. Add in the vanilla and the eggs, one at a time, beating well after each addition. Slowly beat in the flour mixture. Stir in the chocolate chips.
- If time permits: Wrap dough in plastic wrap and refrigerate for at least 2 hours but no more than 72 hours. This allows the dough to “marinate” and the final cookies to become thicker and more flavorful. Let dough sit at room temperature until it is just soft enough to scoop.
- Using a medium (1 1/2-tablespoon size) spring-loaded scoop, drop balls of dough onto prepared baking sheets.
- Bake for 10 to 11 minutes, or until barely golden brown. Don’t overbake - the cookies will continue to cook from residual heat. Cool for 5 minutes before removing to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.
Notes
- Measure flour accurately using a kitchen scale or spoon and level method to prevent dry or tough cookies.
- Use bleached all-purpose flour for a softer, less crumbly texture compared to unbleached flour.
User Reviews
Overall Rating
4.9
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