Soft Chocolate Chip Cookies
12
servings15
minutes10
minutesIngredients
3/4 cup softened butter
3/4 cup brown sugar
1/4 cup white sugar
1 egg
2 tsp vanilla
2 cups flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 cup chocolate chips
Directions
- Preheat oven to 350F
- Cream together butter and both sugars
- Add egg and vanilla, mix until incorporated
- Sift together flour, cornstarch, baking soda, and salt, and then gradually mix into wet ingredients until combined
- Stir in chocolate chips
- Scoop dough into 1-2 Tbsp balls onto a prepared baking sheet (greased or lined)
- Bake for 8-10 minutes (they will NOT brown, don’t judge by color!)
- Remove from oven and let cool on the sheet a few minutes before transferring to a wire rack
I can’t stand crunchy cookies. Chewy cookies are where it’s at. Fight me.
These cookies are so unbelievably chewy and delicious. I don’t even really like chocolate chip cookies and I’ll eat half the batch myself.
These cookies don’t brown in the over- if they turn brown they’ve been in the over too long. Try the first batch around the 8-9 minute mark, take them out, and let them sit about 5 minutes on the sheet. They’ll firm up a bit, at which point you can put them on a cooling rack. Or into your mouth. I’m not here to judge.
If the edges are a little crisp you can take the next batch out a little sooner. If the center is a little gooey-er than you’d like, add a minute or two.
I’d recommend doubling or even tripling the batch if there is anyone within a 3 mile radius who likes cookies.
Enjoy!
