Perfect Soft and Chewy Chocolate Chip Cookies
These chocolate chip cookies are buttery, ultra thick, super soft and loaded with gooey chocolate.
Servings: 16 cookies
Calories: 201kcal
Ingredients
- ¾ cups 1.5 sticks unsalted butter, melted 1 ½ sticks
- 1 cup light brown sugar
- ¼ cup granulated sugar
- 1 whole egg 1 egg yolk
- 2 teaspoon vanilla
- 2 teaspoon corn starch
- 2 ¼ cups + 1 tbs all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 cups semi-sweet chocolate chips or chunks or chopped chocolate
Instructions
- Preheat your oven to 325°.
- Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer cream the melted butter with both of the sugars until smooth. Add in the egg, egg yolk and vanilla and mix until completely combined. Incorporate the flour, corn starch and baking soda on low until just combined.
- Fold in chocolate chips by hand with a rubber spatula or spoon until they are evenly distributed.
- Shape dough into 1-2 inch balls and place on prepared baking sheet 1-½ in. apart and bake for 11-12 minutes.
- Bake for 11-12 minutes or until the edges are lightly browned underneath. Don't over-bake if you want soft-baked cookies! They may seem to be underdone, but they will firm up as they cool. If you prefer a cookie with crunchy edges, bake for a few extra minutes.
Notes
Storage instructions: Store cookies at room temperature for up to 5 days in an airtight container.
Freezing instructions: Store baked cookies OR raw cookie dough in an airtight container in the freezer for up to 3 months.
Nutrition
Calories: 201kcal | Carbohydrates: 29g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 12mg | Sodium: 115mg | Potassium: 150mg | Fiber: 2g | Sugar: 25g | Vitamin A: 26IU | Calcium: 27mg | Iron: 2mg