These Soft Chocolate Chip Cookies are a tried and true recipe with a special ingredient to keep them soft! These are my go-to chocolate chip cookie.
I feel like I’ve been holding out on you guys. To start, today is National Chocolate Chip Day, so if there’s any day I’m going to come clean – it’s today. You guys love these Big, Fat, Chewy, Chocolate Chip Cookies and it’s the only regular chocolate chip cookie on here. It’s been my go-to forever. Buuutt, what I haven’t told you is that for the past couple of years I’ve actually been making another chocolate chip cookie. I’ve totally been cheating on you with a different cookie. This cookie. With further inspection the recipes aren’t that different at all. A little more flour, a little less brown sugar, and a couple teaspoons of cornstarch. But those little changes result in an entirely different cookie in my opinion. These cookies have 2 teaspoons of cornstarch which keeps them ultra soft.
I haven’t blogged about them because I actually saw them over at Center Cut Cook years ago and just send people her way. And please still go over there. I did want them on my site as well since this is a recipe database for me and my family. What people don’t usually know about Ashley from Center Cut Cook is that her husband is fighting stage 4 colon cancer and her young son has just had a liver and kidney transplant. Her blog has been a blessing to them during all of these trials.
You know when you find THE cookie, you just can’t go back to any other one. That’s how I feel about these. These do call for chilling time. It brings all of the ingredients together and results in a slightly crisp outside with a soft center. But full disclosure, ain’t nobody got time for that all of the time. I have once, twice, or five times NOT chilled them before baking them and they’re still good but even better if you can chill them. If you want those perfectly melty and soft chocolate chips on top (maybe only food bloggers appreciate this), press in the chocolate chips on top right after the cookies come out of the oven.
|Soft Chocolate Chip Cookies
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- ½ teaspoon salt
- ¾ cup packed brown sugar
- ½ cup granulated sugar
- ¾ cup unsalted butter, melted
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 1 cup semi-sweet chocolate chips plus more for topping
- In a large bowl, whisk together flour, baking soda, cornstarch, and salt.
- With a mixer, beat the brown sugar and granulated sugar with the melted butter until the sugars have dissolved into the butter. Add in the egg and egg yolk and beat to combine. Add the tablespoon vanilla extract.
- Slowly mix in the flour mixture until combined. Fold in the chocolate chips.
- Cover and chill in the refrigerator for at least an hour or overnight.
- When you’re ready to bake the cookies, pre-heat your oven to 325 degrees. Pull the dough out of the fridge and let it sit for about 10 minutes or longer.
- Line baking sheets with parchment paper. The dough will be hard to roll but make balls about 2 tablespoons in size. Press additional chocolate chips on top for the bakery look.
- Bake for 8-10 minutes or until they get just a touch of golden on top. They will look underdone.
- Let the cookies cool for about 5-10 minutes before removing to cool completely on a wire rack.
Source: slightly adapted from Center Cut Cook
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