Soft Chocolate Chip Cookies

These Soft Chocolate Chip Cookies are a tried and true recipe with a special ingredient to keep them soft! These are my go-to chocolate chip cookie.Chocolate Chip Cookies - a tried and true recipe with a secret ingredient to keep them soft! the-girl-who-ate-everything.com

I feel like I’ve been holding out on you guys. To start, today is National Chocolate Chip Day, so if there’s any day I’m going to come clean – it’s today. You guys love these Big, Fat, Chewy, Chocolate Chip Cookies and it’s the only regular chocolate chip cookie on here. It’s been my go-to forever. Buuutt, what I haven’t told you is that for the past couple of years I’ve actually been making another chocolate chip cookie. I’ve totally been cheating on you with a different cookie. This cookie. With further inspection the recipes aren’t that different at all. A little more flour, a little less brown sugar, and a couple teaspoons of cornstarch. But those little changes result in an entirely different cookie in my opinion. These cookies have 2 teaspoons of cornstarch which keeps them ultra soft.Chocolate Chip Cookies - a tried and true recipe with a secret ingredient to keep them soft! the-girl-who-ate-everything.com

I haven’t blogged about them because I actually saw them over at Center Cut Cook years ago and just send people her way. And please still go over there. I did want them on my site as well since this is a recipe database for me and my family. What people don’t usually know about Ashley from Center Cut Cook is that her husband is fighting stage 4 colon cancer and her young son has just had a liver and kidney transplant. Her blog has been a blessing to them during all of these trials.Chocolate Chip Cookies - a tried and true recipe with a secret ingredient to keep them soft! the-girl-who-ate-everything.com

You know when you find THE cookie, you just can’t go back to any other one. That’s how I feel about these. These do call for chilling time. It brings all of the ingredients together and results in a slightly crisp outside with a soft center. But full disclosure, ain’t nobody got time for that all of the time. I have once, twice, or five times NOT chilled them before baking them and they’re still good but even better if you can chill them. If you want those perfectly melty and soft chocolate chips on top (maybe only food bloggers appreciate this), press in the chocolate chips on top right after the cookies come out of the oven.

Soft Chocolate Chip Cookies
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Serves: about 16
Ingredients
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cornstarch
  • ½ teaspoon salt
  • ¾ cup packed brown sugar
  • ½ cup granulated sugar
  • ¾ cup unsalted butter, melted
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon vanilla extract
  • 1 cup semi-sweet chocolate chips plus more for topping
Instructions
  1. In a large bowl, whisk together flour, baking soda, cornstarch, and salt.
  2. With a mixer, beat the brown sugar and granulated sugar with the melted butter until the sugars have dissolved into the butter. Add in the egg and egg yolk and beat to combine. Add the tablespoon vanilla extract.
  3. Slowly mix in the flour mixture until combined. Fold in the chocolate chips.
  4. Cover and chill in the refrigerator for at least an hour or overnight.
  5. When you’re ready to bake the cookies, pre-heat your oven to 325 degrees. Pull the dough out of the fridge and let it sit for about 10 minutes or longer.
  6. Line baking sheets with parchment paper. The dough will be hard to roll but make balls about 2 tablespoons in size. Press additional chocolate chips on top for the bakery look.
  7. Bake for 8-10 minutes or until they get just a touch of golden on top. They will look underdone.
  8. Let the cookies cool for about 5-10 minutes before removing to cool completely on a wire rack.
Notes
Chilling allows the centers to stay soft while baking. I have baked them without chilling and they're still good but for the best results, chill.
Source: slightly adapted from Center Cut Cook

 

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Comments

  1. I’m curious…in the other persons recipe she uses 1 1/2 tsp of cornstarch. Did you find 2 tsps worked better? Thanks!

  2. These look so deliciously soft and chewy! <3

  3. Anna Wagner Schliep says:

    I’m constantly in search of my perfect chocolate chip cookie recipe, but it seems that my husband and I want different kinds of cookies – he wants ones that are dunkable in milk and soak up the milk and I want soft, gooey cookies. Who knew cookies were so complicated? I’ve tried several recipes in search of one that will work for both of us, but I’m not sure that exists.

  4. Oh my goodness these look so SO good! I lOVE soft and gooey cookies! Just wondering would you be able to add oats into this recipe?
    Hayley xo
    http://www.hayleydawnblogscom

  5. I love Ashley and her sweet family! They’re such an example of optimism. These cookies look legit. I’ll head over to Ashley’s blog to see her version too, but I’m glad you posted them! Sometimes I feel like i’m the only blogger left who thinks it’s okay to blog about other blogger’s stuff 🙂

  6. Can I use regular butter

  7. Shawnna Griffin says:

    hey girl- these cookies look so good!

  8. I have been making chocolate chip cookies with cornstarch for years. The recipe is in my Betty Crocker cookbook from the 60’s. No melted butter, though, but just the usual creamed with sugar. Frankly, I never have unsalted butter on hand when the urge to bake cookies hits, so I use regular butter and skimp in the called for salt. Years ago, a chef friend of mine told me that all cookies should be slightly under baked. I have always followed this advice. Now I am intrigued with your recipe and will try it.

  9. Just made these….LIFE CHANGING!