Welcome to Cookie Heaven!
Ever bitten into a warm, soft, chewy chocolate chip cookie and felt all your worries melt away? If you haven’t, you’re in for a delightful experience! This recipe is a total game changer, yielding cookies that are irresistibly gooey on the inside, with just the right amount of crisp on the edges. Plus, it’s super easy! Who doesn’t love a quick, homemade treat that makes your kitchen smell like a bakery? Let’s dive in!
Why Make This Recipe
Why do you need to whip up a batch of these cookies ASAP? Let me break it down for you:
- Family-Friendly: Kids (and adults!) love chocolate chip cookies. They’re the ultimate comfort food.
- Easy Cleanup: Who wants to spend all day cleaning up after baking? Not me! With just a few bowls, this recipe keeps the mess to a minimum.
- Customizable: Feel free to throw in nuts, swap chocolates, or even add a sprinkle of sea salt on top. The world is your oyster… or cookie!
Ingredients
You don’t need fancy stuff — just these basics! Get your shopping list ready:
- 2 and 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 3/4 cup unsalted butter
- 3/4 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 2 teaspoons pure vanilla extract
- 1 and 1/4 cups semi-sweet chocolate chips or chunks
Directions
Let’s make this cookie magic happen! Follow these easy steps to create your delicious masterpiece:
In a large bowl, whisk together flour, baking soda, cornstarch, and salt. This mix forms the foundation that helps keep your cookies soft and chewy. Ensure a well-combined base.
In a separate bowl, whisk the melted butter with the brown sugar and granulated sugar until smooth. Brown sugar brings moisture, while white sugar gives that satisfying crisp.
Add 1 egg, 1 egg yolk, and vanilla extract. Mix until blended. That extra yolk? It’s the secret to richness and chewiness!
Using a spoon or spatula, create a soft, shiny dough. Be gentle to avoid tough cookies. Fold in those chocolate chips for yummy surprises in every bite.
Chill the dough for at least 2 hours, or up to 3 days. This prevents spreading and ensures thick cookies. Preheat your oven to 325°F and line baking sheets with parchment paper.
Scoop the dough into 3-tablespoon portions for extra-large cookies or 2 heaping tablespoons for medium-sized ones. Shape them into lumpy cylinders and space them 3 inches apart.
Bake for 13 to 14 minutes until edges are lightly browned, but the centers stay soft.
Cool on the baking sheet for 10 minutes, then transfer to a wire rack. If you like, press a few extra chocolate chips on top while they’re warm for a polished look.
Enjoy your cookies warm, or save some for later (if they last that long)!
How to Make Soft Chewy Chocolate Chip Cookies (Overview)
Making these cookies is a breeze! Here’s a quick rundown:
- Mix Dry Ingredients: Start by combining flour, baking soda, cornstarch, and salt.
- Combine Wet Ingredients: Whisk together your melted butter with both sugars and eggs.
- Chill the Dough: Patience is key — let your dough chill in the fridge.
- Scoop & Shape: Form the dough into balls and place them on baking sheets.
- Bake & Enjoy: Keep an eye on them for that perfect golden brown edge.
Pro Tip: Don’t skip the chilling step! It makes all the difference in texture. 🍪
How to Serve Soft Chewy Chocolate Chip Cookies
The best way to enjoy these cookies? Fresh out of the oven, of course! Picture this: cookies that are warm, gooey, and have melting chocolate oozing out. Serve them on a cute tray, maybe with a glass of milk on the side. Feeling indulgent? Add a scoop of ice cream in between two cookies for a delicious sandwich. Just don’t blame me if it becomes your favorite dessert!
How to Store Soft Chewy Chocolate Chip Cookies
These cookies are great for snacking throughout the week! Store them at room temperature in an airtight container for up to a week.
If you have leftovers (a big if!), pop them in the fridge for longer freshness. Need to reheat? Just microwave for 10-15 seconds; they’ll be just as soft and delightful!
Tips to Make Soft Chewy Chocolate Chip Cookies
Here are some insider hacks for the ultimate cookie experience:
- Room Temperature Ingredients: Use room-temp eggs and butter for smoother mixing and perfect texture.
- Don’t Overmix: This helps keep the cookies tender. A gentle fold is all you need!
- Chill the Dough: I can’t stress this enough. Chilling is key for that soft, chewy interior.
- Use Quality Chocolate: Treat yourself — good chocolate makes a huge difference!
- Experiment with Add-Ins: Consider adding crushed nuts, sea salt, or even a swirl of peanut butter!
Variation Ideas
Feeling adventurous? Here are a few tasty variations to shake things up:
- Vegan Version: Swap out the butter for coconut oil and use flax eggs instead.
- Nutty Delight: Add chopped walnuts or pecans for crunch and flavor.
- Spice It Up: Try adding a sprinkle of cinnamon or espresso powder for depth!
FAQs
Can I freeze the cookie dough?
Absolutely! Just scoop the dough into portions and freeze them in an airtight container. They can last up to three months. Bake from frozen, adding a couple of minutes to the baking time.
What if I don’t have cornstarch?
You can skip it or substitute it with an equal amount of flour. The cookies may not be quite as chewy, but they’ll still be delicious!
How do I know when the cookies are done baking?
Look for lightly browned edges while the center remains soft. When in doubt, take them out; they’ll continue to cook on the tray.
📌 Pin this recipe for your next cozy dinner night!
Soft Chewy Chocolate Chip Cookies
Ingredients
Method
- In a large bowl, whisk together flour, baking soda, cornstarch, and salt.
- In a separate bowl, whisk the melted butter with the brown sugar and granulated sugar until smooth.
- Add 1 egg, 1 egg yolk, and vanilla extract. Mix until blended.
- Create a soft, shiny dough using a spoon or spatula. Fold in the chocolate chips.
- Chill the dough for at least 2 hours, or up to 3 days.
- Preheat your oven to 325°F and line baking sheets with parchment paper.
- Scoop the dough into 3-tablespoon portions for extra-large cookies or 2 heaping tablespoons for medium.
- Shape them into lumpy cylinders and space them 3 inches apart.
- Bake for 13 to 14 minutes until edges are lightly browned, but the centers remain soft.
- Cool on the baking sheet for 10 minutes, then transfer to a wire rack.