Soft Chocolate Chip Cookies

This soft chocolate chip cookies recipe has tons of chocolate chips in a chewy, soft cookie. They’re super simple to make and deliciously light and fluffy.

Course Dessert

Cuisine American

Keyword Chocolate Chip Cookies Recipes, easy cookies recipes, soft cookies recipes

Prep Time 15

Cook Time 12

Chilling cookie dough 1

Total Time 1 27

Servings Cookies

Calories 157kcal

Author Kathleen

Ingredients

2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1/2 teaspoon baking soda
1 teaspoon salt
14 tablespoons (1 3/4 sticks) unsalted butter, softened
3/4 cup granulated sugar
1/4 cup brown sugar, packed
2 teaspoons vanilla extract
2 large eggs
1 1/2 cups semisweet chocolate chips

Topping:

extra chocolate chips for top dressing

US Customary - Metric

Instructions

Whisk together flour (2 1/4 cups), cornstarch (2 teaspoons), baking soda (1/2 teaspoon), and salt (1 teaspoon) in a small bowl and set aside.
In a large mixing bowl, using a handheld mixer, cream together the butter (14 tablespoons), granulated sugar (3/4 cup), and brown sugar (1/4 cup) on medium speed until light and fluffy.
Add the vanilla (2 teaspoons) and eggs (2). Cream until well combined, about 1 minute. Add flour mixture just until combined.
Add chocolate chips (1 1/2 cups) and mix until evenly distributed through the dough.
Scoop out the dough, using a medium cookie scoop. Place on cookie sheet. Add extra chocolate chips to the top of the balls for a "bakery" look if desired. Refrigerate dough balls for 1 hour minimum. (Don't skip).
Preheat oven to 350 °F (177 °C). Line baking sheets with parchment paper.
Arrange cookie dough balls 2 inches apart on prepared baking sheets. Do not flatten. Using your fingers lightly tighten the bottom edge of the cookie where it sits on the baking sheet. (this helps them puff up more and not flatten as easily).
Refrigerate the dough by scooping out the next batch to keep it cold.
Bake in preheated oven for approximately 12-14 minutes or until the edges are beginning to brown. The center of the cookies will look slightly underdone in the center. Do not overbake or they will dry out!
Cool for 10 minutes on the baking sheet. Transfer to cool completely on a wire baking rack. They will slightly deflate as they cool. Enjoy!

Notes

Overmixing: Overmixing when adding the dry ingredients develops the gluten in the dough, which is great in bread, but not in soft cookies.
- Stop mixing when you have a couple of streaks of dry ingredients in the dough. As you add the chocolate chips, you’ll finish incorporating the flour mixture.
Chilling the dough: I call for a minimum of an hour to chill the dough. Overnight is even better. Chilling the dough hardens the butter and slows the spread of the cookies when baking. It’s crucial for soft cookies.
- To that same end, be sure you drop the cookies onto a cool cookie sheet and keep the dough cool as you’re scooping out cookies.
Overbaking: Overbaking will dry the cookies out. Pull them from the oven when they still look slightly wet in the middle. They’ll finish setting up on the pan
Make Them Pretty: I like to add extra chocolate chips to the top of the cookie dough ball. It’s easiest to add them before the dough has been refrigerated. It’s okay if you remember, as the cookies bake, the dough will spread.

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