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Soft Chocolate Chip Cookies

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Irresistibly soft chocolate chip cookies with a chewy texture and rich chocolate flavor, perfect for any occasion.

Ingredients

2 and 1/4 cups (281g) all-purpose flour

1 teaspoon baking soda

1 and 1/2 teaspoons cornstarch

1/2 teaspoon salt

3/4 cup (170g) unsalted butter, melted and cooled for 5 minutes

3/4 cup (150g) packed light or dark brown sugar

1/2 cup (100g) granulated sugar

1 large egg + 1 egg yolk, at room temperature

2 teaspoons pure vanilla extract

1 and 1/4 cups (225g) semi-sweet chocolate chips or chocolate chunks

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, cornstarch, and salt.
  3. In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth.
  4. Beat in the egg, egg yolk, and vanilla extract until light and creamy.
  5. Gradually add dry ingredients to wet mixture, mixing until just combined.
  6. Gently fold in chocolate chips or chunks.
  7. Scoop tablespoon-sized portions of dough and roll into balls.
  8. Place dough balls on prepared baking sheet about 2 inches apart.
  9. Bake for 10–12 minutes until edges are golden but centers remain soft.
  10. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Use more brown sugar and an extra egg yolk to enhance softness and chewiness.
  • Do not overmix dough to prevent cookies from spreading too much.
  • Butter is preferred over margarine for better flavor and texture.
  • Store cookies in an airtight container to keep them soft.
  • Dough can be refrigerated up to 72 hours before baking to enhance flavor.
  • Cookies can be frozen baked or as dough balls for up to 3 months.

Nutrition

Find it online: http://recipesbyjanet.com/soft-chocolate-chip-cookies/