Soft & Chewy Chocolate Chip Cookies
These Soft & Chewy Chocolate Chip Cookies are a baking dream! Crispy outside and gooey inside, they're perfect for any occasion.
Equipment
- Mixing bowls
- Whisk or electric mixer
- Baking Sheets
- Cookie Scoop
- Cooling rack
Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons cornstarch
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 3/4 cup unsalted butter melted and slightly cooled
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 whole egg at room temperature
- 1 yolk egg at room temperature
- 2 teaspoons vanilla extract
- 1 cup miniature semisweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking.
- In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt.
- In a large mixing bowl, combine the melted butter, light brown sugar, and granulated sugar. Whisk until smooth and creamy.
- Add the egg, egg yolk, and vanilla extract to the sugar mixture and whisk until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Gently fold in the miniature semisweet chocolate chips until evenly distributed.
- Using a cookie scoop, drop rounded tablespoons of dough onto lined baking sheets, leaving space between each cookie.
- Bake for 10-12 minutes, until the edges are lightly golden and the centers look slightly underbaked.
- Remove from the oven and let cool on the baking sheets for about 5 minutes before transferring to a cooling rack.
Notes
- For a dairy-free option, use plant-based butter.
- Experiment with different types of sugar for unique flavors.
- To freeze dough, roll into balls and store in a freezer-safe bag.