Super Soft Chocolate Chip Cookies
These Chewy Chocolate Chip Cookies are perfectly chewy, slightly browned on the outside with pillowy centers, and loaded with chocolate chips. Best dunked in milk, and eaten in twos or threes!
Servings 22 cookies
Calories 285kcal
Ingredients
Wet ingredients:
- 1 cup unsalted butter - softened to room temp
- 1/2 cup granulated sugar (100 grams)
- 1 cup brown sugar (220 grams)
- 2 large eggs - at room temperature
- 1 Tablespoon vanilla
Dry ingredients:
- 3 cups all-purpose flour (360 grams) **SEE NOTE
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon cornstarch
- 2 cups semi-sweet chocolate chips
- sprinkle of kosher salt - add after baking
Instructions
- ** NOTE: When measuring the flour, use either the spoon and level method or use a digital scale. I recently changed this recipe to include grams so if you don't measure carefully, you'll have too much flour!
- Cream butter and sugars together in a large standing mixer. Add the eggs, and vanilla, and mix well.1 cup unsalted butter, 1/2 cup granulated sugar (100 grams), 1 cup brown sugar (220 grams), 2 large eggs, 1 Tablespoon vanilla
- In a separate bowl, combine the flour, baking soda, salt, and cornstarch. Add to the mixer until JUST combined. Don't over-mix.3 cups all-purpose flour (360 grams), 1 teaspoon baking soda, 1 teaspoon kosher salt, 1 teaspoon cornstarch
- Mix the chocolate chips by hand (using your actual hands to mix them in!). Place cookie dough in an airtight container, and store in refrigerator for at least two hours. Roll into 22 balls.2 cups semi-sweet chocolate chips
- Preheat oven to 350 degrees. Prepare baking sheets with parchment paper. Place cookie balls in the freezer for about 30 minutes prior to baking.
- Bake for 10-13 minutes, or until tops are starting to turn golden brown. Sprinkle with some kosher salt.sprinkle of kosher salt
- Let cookies rest for five minutes before removing to cooling racks.
Notes
- Use room temperature butter and eggs to up your cookie game. This allows the ingredients to form an emulsion which traps air. While baking, this trapped air expansionists to produce a fluffier cookie. Using cold ingredients will prevent this magic from happening.
- CAREFULLY MEASURE THE FLOUR! Either use the spoon and level method or a digital scale to measure your flour. Scooping flour will lead to TOO MUCH flour and the cookies will not turn out.
- Chill your dough. This will allow the fat in the cookies to chill and firm up. When baking, this chilled fat will prevent an over-spreading of the cookies. The resting time will also allow the flour to soak up the liquids in the dough. When the cookies are fully-hydrated, they brown better, bake more evenly, and have a more complex flavor.
- Bake your cookies to YOUR preference. If you like your cookies darker, bake them longer. If you like them gooey, then slightly under-bake them. You do you!
- Bake one batch at a time. If using a regular oven, baking one batch at a time is recommended for best results. If using a convection oven, you can bake two batches at a time.
Nutrition
Calories: 285kcal | Carbohydrates: 33g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 42mg | Sodium: 168mg | Potassium: 130mg | Fiber: 1g | Sugar: 20g | Vitamin A: 295IU | Calcium: 26mg | Iron: 1.9mg