Description
These Soft Chocolate Chip Cookies are a classic favorite, with a soft and chewy texture that makes them irresistible. Packed with rich chocolate chips and a hint of vanilla, these cookies are perfect for any occasion.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 3/4 cup unsalted butter (softened)
- 3/4 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
Mix-Ins:
- 1 1/2 cups semisweet chocolate chips
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in Chocolate Chips: Fold in the chocolate chips.
- Bake: Scoop the dough into heaping tablespoon-sized balls and place on the prepared baking sheets. Bake for 9–11 minutes, or until edges are set and centers look slightly underbaked.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For even softer cookies, chill the dough for 30 minutes before baking.
- You can substitute part of the chocolate chips with chunks or chopped nuts.
- These cookies stay soft for several days stored in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
