Soft Chocolate Chip Cookies
Nothing’s more comforting than a plate of warm, soft chocolate chip cookies and a tall glass of milk. This easy recipe (with no chilling required!) is sure to become a family favorite!
The first week of school is drawing to a close! I have to say I think it was a roaring success. I managed to get all the backpacks, school supplies, and new sneakers in plenty of time. And on day one, the kiddos were welcomed home with a big plate of warm, soft chocolate chip cookies.
They’re now in the fourth and second grades, so I’ve had a good amount of time to get the hang of this. Believe me, it wasn’t always this way. Just like anything else, being a mom (and mastering back-to-school prep) has got a steep learning curve. And the hardest thing is, just when you feel like you’re finally getting good at it, something changes in a major way and there you are at square one again.
So I guess I’m probably in for something real soon. I’m bracing myself!
But for now, let’s talk cookies!
For the longest time, I have felt like I didn’t have enough cookie recipes on this site. So this year, I’m trying my best to rectify that. I’ve been busy developing recipes for the kinds of cookies we find ourselves wanting to make again and again. Now you can find sugar cookies, peanut butter cookies, linzer cookies, gingerbread cutouts, vanilla cutouts, chocolate cutouts, soft ginger cookies… whew! And lots of others too! But the number one, the most iconic and beloved, has to be soft chocolate chip cookies.
It’s definitely the one we crave the most at my house! My kids ask for them all the time. That’s why I figured this would be the perfect time to share my best recipe. I can’t imagine a more perfect way to celebrate the new school year!
I think you will love this recipe- the cookies are so soft they practically melt in your mouth. The brown sugar brings the most home-y flavor, and they’re so butter-y, with just a hint of salt for balance. Plus they’re loaded with chocolate! Just the way a chocolate chip cookie should be.
And, they come together in a snap. I’ve tried a lot of soft chocolate chip cookie recipes over the years, and some of them have the most annoying habit of making you chill the dough for hours on end. I don’t know about you, but when I get a cookie craving, I need to satisfy it stat! Ain’t nobody got time for that. And why should you have to? I’m sorry but if a dough is too soft to be scooped and baked right away, then there’s something wrong with the recipe!
I prefer to get it right from the start, with a dough that’s just the right consistency, and that’s what this recipe gives you. I’ve been perfecting it for many years and here are some key things I have found that guarantee soft cookie success:
- Plenty of brown sugar: You need some granulated too, to help the cookies to set properly, but brown sugar has a higher moisture content so it will help keep your cookies softer.
- An extra egg yolk: Egg yolks are mostly fat so they really help to enrich the cookies, but they offer a little more “binding power” than just butter, so the cookies won’t spread too thin. We want cookies, not pancakes!
- Cornstarch: It’s a magic ingredient; I put it in all my cookie recipes. I’ve been doing it for years, ever since I came up with my cutout cookie recipe. Up until that point, I had been using just flour and my cookies always came out a little tough. Then, I stumbled upon a recipe for Meltaway Cookies. It used cornstarch for a melt-in-your-mouth texture, and I thought, that’s just what I need! I’ve been adding cornstarch ever since. Besides yielding a softer, more tender cookie, it also makes the dough a dream to work with.
- A higher baking temperature: This way, the cookies puff, spread, and quickly set around the edges and on the bottom, while maintaining a soft and gooey interior. Be careful not to overbake them! You’ll want to pull them from the oven when they’re just barely beginning to turn golden around the edges, or even a little bit before. Carry-over cooking is a real thing, and it applies to baking too!
So now you know all my soft chocolate chip cookie secrets! I hope you’ll give this recipe a try, and when you do, I bet you’ll love them as much as we do! Once they’ve cooled completely, just transfer them to an airtight container and they’ll stay soft and luscious for days- if they can last that long!
Tips for a nicely shaped cookie:
- Make sure the butter is softened. It should be room temperature, not cold.
- Really whip the butter and sugar together until very pale and fluffy. It should look almost white. This takes between 3 and 5 minutes.
- Don’t overwork the dough. Just mix in the dry ingredients until combined, and then turn the mixer off. Overmixing will develop glutens that may prevent the cookies from spreading properly.
- Scoop the balls of dough to 1 1/2 tablespoons. If they are larger than that, they may spread too much. If they are smaller, they may not spread at all.
PS- If you prefer a thin, crispy chocolate chip cookie (like Tate’s), check out this recipe! And be sure to follow my *Cookie Recipes Galore* Pinterest Board for all the best cookie recipes from around the web!
Nothing's more comforting than a plate of warm, soft chocolate chip cookies and a tall glass of milk. This easy recipe (with no chilling required!) is sure to become a family favorite!
- 3/4 cups unsalted butter (1 1/2 sticks), softened
- 3/4 cup light brown sugar, lightly packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 12 ounces semi-sweet chocolate chips
Place the butter, brown sugar and granulated sugar in a large mixing bowl and beat on medium-high speed until very pale and fluffy (3 to 5 minutes).
Add the egg, egg yolk, and vanilla, beating until completely incorporated.
Scrape the bottom and sides of the bowl with a silicone spatula, then add the flour, cornstarch, baking soda, and salt, stirring on medium-low speed just until all the ingredients are combined (do not over-mix).
Stir in the chocolate chips.
Use a 1 1/2-tablespoon cookie scoop to drop balls of cookie dough onto the prepared sheets, allowing about two inches in between (for spreading).
Bake (one sheet at a time) on the center rack of the oven for 7 to 10 minutes, or until set around the edges and just barely beginning to turn golden.
Cool completely on the baking sheet, then transfer to an air-tight container for storage.