Soft and Chewy Chocolate Chip Cookies
This recipe offers a comforting treat with soft and chewy cookies featuring a classic combination of buttery dough and rich chocolate.
Ingredients
Dry Ingredients
- 220 g 220 g all-purpose flour provides structure
- 1 teaspoon 1 teaspoon cornstarch helps with chewiness
- ½ teaspoon ½ teaspoon baking soda acts as a leavening agent
- ¼ teaspoon ¼ teaspoon salt optional, enhances flavor
Wet Ingredients
- 115 g 115 g unsalted butter, melted adds moisture and richness
- 110 g 110 g light brown sugar contributes to soft texture and flavor
- 50 g 50 g granulated sugar adds sweetness
- 1 large egg 1 large egg, at room temperature binds ingredients and adds richness
- 1.5 teaspoons 1 and ½ teaspoons pure vanilla extract provides depth of flavor
Chocolate Chips
- 130 g 130 g chocolate chips or a mixture of chocolate chips and chocolate chunks adds sweetness and texture
- 10 g some extra chocolate chips for decorating for visual appeal
Instructions
Preparation
- Preheat your oven to 325°F (165°C) and line your baking sheet with parchment paper or a silicone baking mat.
- In a medium mixing bowl, combine the all-purpose flour, cornstarch, baking soda, and salt if using. Whisk together to combine.
- Melt the butter in a small pan over medium heat until halfway melted, then stir to fully melt and let cool slightly.
- In a large mixing bowl, combine the melted butter and both sugars. Mix until smooth.
- Add the large egg to the sugar and butter mixture, stirring until combined.
- Stir in the pure vanilla extract until evenly mixed.
- Gradually add the flour mixture in 2-3 batches, stirring until just combined.
- Fold in the chocolate chips evenly throughout the dough.
Baking
- Roll the dough into 40-gram (2 tablespoons) balls and place them on the prepared baking sheet.
- Decorate the tops of the dough balls with extra chocolate chips.
- Bake for about 9 minutes, monitoring the cookies closely. They should look slightly set.
Cooling
- Allow the cookies to firm up on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
Use room temperature ingredients for better texture. Don't overmix the dough after adding flour, and chill the dough if it feels too warm. Measure flour accurately to avoid dry cookies.