Make bakery style soft chocolate chip cookies that stay thick and chewy. This recipe uses cornstarch for the best soft baked cookie aesthetics.
Author:elena.valdez
Prep Time:15 min
Cook Time:12 min
Total Time:27 min
Yield:About 2 dozen 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F. Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This takes about 3 minutes.
Beat in the eggs one at a time, then mix in the vanilla extract. Scrape down the sides of the bowl.
In a separate medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Stir in the chocolate chips by hand.
Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each mound. For thicker cookies, do not flatten the dough balls.
Bake for 10 to 12 minutes. The edges should look set, but the centers should still look slightly underdone.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set into a soft baked cookie.
Notes
Chilling the dough for at least 30 minutes before baking helps prevent spreading and results in thicker cookies.
For extra chewiness, use one extra egg yolk in addition to the two whole eggs listed.
Press a few extra chocolate chips onto the tops of the dough balls right before baking for a professional look.