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Soft and Chewy Chocolate Chip Cookies

Soft and Chewy Chocolate Chip Cookies

Soft and Chewy Chocolate Chip Cookies

842
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64

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Thick, soft, and loaded with chocolate chips, this is the way chocolate chip cookies were meant to be made! Your quest for the perfect chocolate chip cookie recipe ends here!

Tuesday August 4, 2020

(5 stars from 5 reviews)

Brown Sugar Butter Chocolate Cornstarch Eggs Flour Sugar Vanilla Extract

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Everyone has a favorite recipe for chocolate chip cookies; they are just such an enjoyable classic. Chocolate chip cookies happen to be one of the first things I learned how to bake (we all start somewhere!), and I still love making them to this day. They are definitely a family favorite here! Today, I am super excited to be sharing my favorite chocolate chip cookie recipe along with some helpful tips to help you make the best chocolate chip cookies you have ever tasted! They are thick, soft, with just the right amount of crisp on the outside. Simply put they are irresistible - just look at all that melted chocolate! There is a reason I make these cookies so often; they're so darn good!

thick chocolate chip cookie is broken to show chocolate puddles inside

What are the ingredients in these soft and chewy chocolate chip cookies?

The ingredients are mostly what you'd expect from a standard cookie recipe:

  • flour, salt, baking soda - the basic dry ingredients found in most cookies for structure, flavour and leavening 
  • cornstarch - the secret ingredient that makes these cookies extra thick and soft
  • butter - softened butter gives the best texture and flavor to these cookies
  • brown sugar and granulated sugar - the blend of the two types of sugars helps keep these cookies soft and chewy, without spreading too thin
  • eggs - most cookies have eggs in them to help with moisture, structure, and leavening
  • vanilla extract - pure vanilla extract tastes the best, and I use double the amount that my other cookie recipes have to really elevate the flavor
  • chocolate chips - I usually like to use milk chocolate chips but semisweet is delicious as well!

How do I measure the flour?

Measuring flour is an underrated and often confusing skill in the baking world. I have written this recipe for how I believe the vast majority of people measure their flour - which is to scoop directly from the bag and scrape the excess off. If you spoon from the bag into the measuring cup (which is technically the "proper" way to do things) you will likely need more flour - closer to 2 3/4 cups. I have weighed the amount of flour I get when I scoop my 2 1/4 cups and it is roughly 350 g (way more than if you spoon and level) if you prefer to use a scale for the flour. This matters only to keep the cookies thick and soft. One way to tell if you have added enough flour is to press your fingers into the dough. The cookie dough should be soft and pliable, but not wet and sticky, so it should not stick to you. 

s die view of a stack of chocolate chip cookies cut in half, chocolate oozing out

How do I make these soft and chewy chocolate chip cookies?

The cookies themselves come together quickly and easily - you can have a batch of these done in under 30 minutes - but there are a few subtle things that I do while preparing the dough to ensure they are thick and soft every time

Step 1: in a medium bowl, stir together flour, cornstarch, baking soda, and salt and set aside

Step 2: In a large bowl, beat butter on high speed until light and fluffy, about 3-4 minutes. We want to essentially whip the butter to help the cookies stay nice and thick.

Step 3: Beat in the sugars, followed by the eggs and vanilla extract until the whole mixture is a pale brown and very fluffy - an additional 2-3 minutes.

Step 4: Add the flour mixture to the butter mixture in 3-4 additions and mix it thoroughly after each. You can use a sturdy wooden spoon or electric beats or a stand mixer for this - whatever you find easiest! Just make sure the flour is incorporated evenly throughout

Step 5: Stir in chocolate chips, then drop a heaping tablespoon of cookie dough onto a parchment lined baking sheet about 2 inches apart. Here is where I usually press some extra chocolate chips into the top of the dough ball

Step 6: Bake in a 375 F oven for 8-10 minutes or until cookies are just starting to turn golden brown and no longer shiny on top. 375 F is slightly hotter than most of my other cookie recipes but I find the extra temperature helps give the cookies their signature crisp on the outside while keep them soft on the inside!

soft chocolate chip cookies are scattered along the countertop

Tips and tricks to make the best chocolate chip cookies:

  • Cream your butter and sugar really, really, well - this is the single most helpful thing I do to make my cookies stay nice and thick and not spread out too much
  • Make sure your butter is fully softened, but not too soft or melted
  • If you don't have parchment paper for baking, you can use a silicone mat, or just a plain old baking sheet - I like parchment for easier for clean up
  • Let the cookies cool on the tray for 5-10 minutes; then transfer them to a rack to finish cooling completely - they will be way too soft to transfer at first
  • Save some chocolate chips to add on top of the cookie dough balls before baking to make them extra pretty!
  • Try and make your cookies as evenly sized and shaped as possible to help with even baking. I recently got a set of cookie scoops and they have been worth every penny!
  • Try milk chocolate chips, or any other add-in you'd like to change it up a bit!
chocolate chip cookies are shown on a baking sheet, a cooling rack, and the countertop in a top down shot

How do I store these cookies?

The cookies stay good in a sealed container for a few days on the counter, but I doubt they will last that long! You can also freeze the cookies once baked, but I prefer to freeze the dough if I don't need the whole batch. The cookies made from frozen dough taste just as good as (if not better than) non-frozen dough.


Soft and Chewy Chocolate Chip Cookies

(5 stars from 5 reviews)

842 SHARES

By: Natalie Kollee
Yield: 36 Cookies
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Total Time: 20 Minutes

Ingredients

  • 2 1/4 cups flour (scooped from the bag- if spooning and leveling do 2 3/4 - see notes in post above)
  • 1 tablespoon cornstarch
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup butter
  • 1 cup firmly packed brown sugar
  • 1/4 cup granulated sugar
  • 2 eggs, slightly beaten
  • 2 teaspoons vanilla extract
  • 1 cup chocolate chips (plus more for pushing into the top if desired)

Directions

1.

Preheat oven to 375 F, line a baking sheet with parchment paper

2.

In a medium bowl, stir together flour, cornstarch, baking soda, and salt; set aside

3.

In a large bowl, beat butter on high speed until light and fluffy, about 3-4 minutes

4.

Add brown sugar and granulated sugar then beat well again for 2-3 minutes

5.

Beat in eggs and vanilla until thoroughly combined - mixture shoudl be pale and fluffy

6.

Add flour mixture to butter mixture in 3-4 smaller additions, stirring well after each, then stir in chocolate chips

7.

Drop by heaping tablespoons onto prepared baking sheet about 2 inches apart, then bake preheated oven for 8-10 minutes, until cookies are golden brown and set in the center

8.

Allow cookies to cool on the pan for 3-5 minutes, then transfer to a wire rack to finish cooling


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What Others Have Said


Shelley Shevel
Saturday March 6, 2021

Everything that I've tasted from Natalie's recipes has been nothing but delicious ?!

Natalie
Saturday March 6, 2021

Thank you Shelley! I am so happy you have been liking the recipes!


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Josiane
Monday March 1, 2021

Absolutely love ❤️ this recipe

Natalie
Monday March 1, 2021

That’s wonderful! Thank you for letting me know!


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Abbey
Friday February 26, 2021

Hi These look sooo good! Would these cookies still come out good if I replace corn starch with potato starch, or anything else (I have a bad corn allergy)? Or is corn starch a must ingredient?

Natalie
Friday February 26, 2021

The cookies will still be delicious even if you skip it all together though they may spread a little more - the purpose of the cornstarch is to keep the cookies thick. Another tasteless thickener such as potato starch would likely work fine in it’s place though! I’d love to hear how they turn out for you :)


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Abbey
Sunday March 7, 2021

Hi! I made the cookies with the potato starch and it was amazing! So thick and soft. Thank you for the amazing recipe! :)


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Natalie
Sunday March 7, 2021

That's great! Thanks for letting me know!


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Brenda Stingel
Friday February 26, 2021

Good recipes!

Natalie
Friday February 26, 2021

So glad you are liking the recipes on my site!


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Natalie Kollee

Hi I’m Natalie. I live in Ontario, Canada with my husband, daughter and our cat. Since I was little, I have always enjoyed discovering new recipes and sharing food with loved ones. When I’m not in the kitchen you’ll probably find me crocheting, reading, or crafting.


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