Soft Baked Chocolate Chip Cookies

These Soft Baked Chocolate Chip Cookies include a special ingredient to make them perfectly thick, chewy, and soft! Read the whole post for tips and techniques for baking the best chocolate chip cookies!

Author Amber Brady

Prep Time 10

Cook Time 10

Total Time 20

Yields cookies

Ingredients

1 cup (226 g) unsalted butter, (2 sticks) room temperature
½ cup (100 g) light brown sugar, gently packed
½ cup (100 g) granulated sugar
2 large eggs
1 tsp vanilla extract
2 ½ to 2 ¾ cup (300-330 g) all-purpose flour, (start with less, do 1 test cookie, and add more if needed)
1 tsp baking soda
1 tsp salt
1 Tbsp cornstarch
12 oz (340 g) bag Guittard Milk Chocolate Chips

Instructions

Cream the butter and sugars together in a stand mixer with the paddle attachment.
Add the eggs and vanilla. Mix well, then scrape the bowl.
Combine the flour, baking soda, salt, and cornstarch in a bowl. Add dry ingredients all at once into the butter mixture, and mix just until incorporated.
TEST COOKIE DOUGH: Scoop 1 test cookie onto a silicone lined baking sheet. Bake at 350 degrees Fahrenheit for 9 to 11 minutes, until just set in the center. If the cookie spreads, add ¼ cup more flour to the remaining dough and do another test cookie.
Scoop the cookie dough onto cool (not warm) silicone lined baking sheets, bake at 350 degrees Fahrenheit for 9 to 11 minutes, until just set in the centers. (10 minutes was perfect for my oven.)
Allow cookies to rest on the cookie sheet for 2 to 3 minutes, then transfer cookies to a wire rack to cool. Store cookies in an airtight container.

Notes

Nutrition