Soft Chocolate Chip Cookies

Why You’ll Love This Recipe

These cookies are the epitome of softness and flavor. The combination of melted butter and brown sugar ensures a moist, chewy center, while the generous amount of chocolate chips provides delightful bursts of sweetness in every bite. Whether you're baking for a special event or simply craving a homemade dessert, these cookies are sure to impress.

Ingredients

• 2 and ¼ cups (281g) all-purpose flour

• 1 teaspoon baking soda

• 1 and ½ teaspoons cornstarch

• ½ teaspoon salt

• ¾ cup (170g) unsalted butter, melted and cooled for 5 minutes

• ¾ cup (150g) packed light or dark brown sugar

• ½ cup (100g) granulated sugar

• 1 large egg + 1 egg yolk, at room temperature

• 2 teaspoons pure vanilla extract

• 1 and ¼ cups (225g) semi-sweet chocolate chips or chocolate chunks

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt.

3. Combine Wet Ingredients: In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth.

4. Add Eggs and Vanilla: Beat in the egg, egg yolk, and vanilla extract until the mixture is light and creamy.

5. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.

6. Fold in Chocolate Chips: Gently fold in the chocolate chips or chunks.

7. Shape Dough: Scoop out tablespoon-sized portions of dough and roll them into balls.

8. Bake: Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are golden but the centers are still soft.

9. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: Approximately 24 cookies

• Prep Time: 15 minutes

• Cook Time: 10–12 minutes

• Total Time: 25–27 minutes

Variations

• Nutty Delight: Add ½ cup of chopped walnuts or pecans to the dough for a crunchy texture.

• Double Chocolate: Substitute ¼ cup of flour with unsweetened cocoa powder for a richer chocolate flavor.

• Peanut Butter Twist: Mix in ½ cup of peanut butter chips along with the chocolate chips.

• Oatmeal Addition: Incorporate ½ cup of rolled oats for a heartier cookie.

Storage/Reheating

• Storage: Store the cookies in an airtight container at room temperature for up to 5 days.

• Freezing: Freeze baked cookies in a single layer on a baking sheet, then transfer to a zip-top bag for up to 3 months.

• Reheating: Warm frozen cookies in a 300°F (150°C) oven for 5–7 minutes or microwave for 15–20 seconds.

FAQs

How can I make my cookies softer?

Using more brown sugar than white sugar, incorporating an extra egg yolk, and adding cornstarch can enhance the softness of your cookies.

Why do my cookies spread too much?

Overmixing the dough, using warm butter, or not chilling the dough can cause excessive spreading.

Can I use margarine instead of butter?

While margarine can be used, it may affect the flavor and texture. Butter provides a richer taste and better consistency.

How do I prevent cookies from becoming too hard?

Avoid overbaking and store cookies in an airtight container to retain moisture.

Can I add other mix-ins?

Yes, feel free to add dried fruits, nuts, or different types of chocolate chips to customize your cookies.

How do I know when the cookies are done?

The edges should be golden brown, and the centers should look slightly underbaked. They will continue to cook on the baking sheet after removal.

Can I make the dough ahead of time?

Yes, refrigerate the dough for up to 72 hours before baking. This can enhance the flavor.

How can I make my cookies chewier?

Incorporating more brown sugar, using melted butter, and adding an extra egg yolk can increase chewiness.

Can I freeze cookie dough?

Yes, scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer to a zip-top bag for up to 3 months. Bake directly from frozen, adding a minute or two to the baking time.

What type of chocolate is best for cookies?

Semi-sweet chocolate chips are commonly used, but you can also use milk chocolate, dark chocolate, or a combination for varied flavor profiles.

Conclusion

These soft chocolate chip cookies are a delightful treat that combines simplicity with indulgence. With their tender texture and rich chocolate flavor, they're perfect for sharing with loved ones or enjoying as a personal snack. Feel free to experiment with different mix-ins to make them your own. Happy baking!

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