Description
Deliciously soft and chewy chocolate chip cookies with a secret ingredient for extra softness.
Ingredients
Scale
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2 ¾ cups (330 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 ½–2 cups chocolate chunks or chips (semisweet or dark)
- 1 teaspoon cornstarch (optional for extra softness)
- Flaky sea salt for topping (optional)
Instructions
- Cream the Butter & Sugars: Add butter, brown sugar, and granulated sugar to a bowl. Mix for 2–3 minutes until creamy and fluffy.
- Add Eggs & Vanilla: Mix in eggs one at a time. Add vanilla extract and blend until smooth.
- Combine Dry Ingredients: In a separate bowl whisk flour, baking soda, baking powder, salt (and cornstarch if using). Add dry ingredients to wet and mix just until combined — do not overmix.
- Add Chocolate: Fold in chocolate chunks, saving a few for the tops.
- Chill the Dough (important!): Refrigerate dough for 1 hour or freeze for 20 minutes. This helps cookies stay thick and chewy.
- Shape & Bake: Preheat oven to 350°F (175°C). Scoop large dough balls (¼ cup each). Add extra chocolate on top. Bake for 10–12 minutes until edges are golden but centers are still soft.
- Cool: Let cookies cool on the baking sheet for 10 minutes — they will finish setting.
Notes
- Use chunks, not just chips for bigger melty pockets.
- Don’t skip chilling to prevent spreading.
- Slight underbaking results in soft & chewy centers.
- Add sea salt to elevate the flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg