Soft and Chewy Chocolate Chip Cookies -

5 from 2 votes

Soft and Chewy Chocolate Chip Cookies

Soft and Chewy Chocolate Chip Cookies are a must-have for any recipe box. These cookies are perfectly soft and chewy with crisp edges.

Prep Time20

Cook Time10

Additional Time2

Total Time2 30

Course: Cookies

Cuisine: American

Servings: large 4" cookies

Calories: 163kcal

Ingredients

¾ cups butter softened
⅔ cup light brown brown sugar packed
⅓ cup granulated white sugar
1 egg room temperature
1½ teaspoons vanilla
2 cups all purpose flour
1 tablespoon cornstarch
1 teaspoon baking soda
¼ teaspoon kosher salt
1½ cups semi-sweet chocolate chips

Instructions

Preheat oven to 350°F. Combine the butter and sugars and beat with an electric mixer. Add the egg and vanilla and beat again.
Add the flour, cornstarch, baking soda, and salt. Beat to combine. Add the chocolate chips and beat once more.
For large cookies, scoop golf ball size portions (about 1/4 cup's worth) and bake them (6 per baking sheet) for 12 minutes.
For medium size cookies, scoop 2 tablespoons worth of dough (12 per baking sheet) and bake them for 8 minutes.
Bake the cookies JUST until the edges have very lightly browned. The centers will still look doughy with a few cracks on top.
Cool on the baking sheet for 5 minutes and then cool completely on a wire rack. (This cooling rack sees regular use in my kitchen.)

Notes

For large cookies, scoop golf ball size portions (about 1/4 cup's worth) and bake them (6 per baking sheet) for 12 minutes.

For medium size cookies, scoop 2 tablespoons worth of dough (12 per baking sheet) and bake them for 8 minutes.

For best results, chill the dough for at least two hours before baking. HOWEVER, this is a solid recipe that will work nicely whether you chill the dough or not. When chilled first, the cookies are a bit chewier and a tiny bit more flavorful. That said, I rarely am patient enough to chill the dough before baking. So, feel free to skip that step.

Nutrition