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Soft Chewy Chocolate Chip Cookies

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A foolproof recipe for soft and chewy chocolate chip cookies with a perfect balance of melt-in-your-mouth softness and a little chew. Easy to make with simple pantry ingredients.

Ingredients

Scale
  • 2 1/4 cups (280g) all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (170g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1 cup (220g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (340g) semi-sweet or milk chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large bowl, sift together the flour, cornstarch, baking soda, and salt. Set aside.
  3. In a separate bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding gently until just combined.
  6. Fold in the chocolate chips until evenly distributed.
  7. Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing about 2 inches apart.
  8. Bake for 10-12 minutes until edges are set but centers look soft.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Notes

Do not overmix after adding flour to avoid tough cookies. Use softened butter, not melted. Cornstarch is key for tenderness. For thicker cookies, chill dough for 20-30 minutes before baking. Vegan and gluten-free substitutions are possible.

Nutrition

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