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Award Winning Soft Chocolate Chip Cookies

Thick, soft chocolate chip cookies with golden edges, tender centers, and plenty of semi-sweet chocolate in every bite.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 47 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 184
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 3/4 teaspoon fine salt
Wet ingredients
  • 3/4 cup unsalted butter melted and slightly cooled
  • 3/4 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
Chocolate
  • 1 1/2 cups semi-sweet chocolate chips plus extra for topping if desired

Equipment

  • 1 mixing bowl medium
  • 1 mixing bowl large
  • 1 whisk
  • 1 spatula or wooden spoon
  • 2 Baking sheet
  • 1 Parchment paper
  • 1 cookie scoop 2-tablespoon size, optional
  • 1 wire rack for cooling

Method
 

  1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt.
  3. In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and glossy. Add the egg, egg yolk, and vanilla and whisk until fully blended.
  4. Add the dry ingredients to the wet ingredients and stir just until combined. Fold in the chocolate chips. The dough will be soft.
  5. Cover and chill the dough for 15 minutes.
  6. Scoop the dough into 2-tablespoon portions and place on the prepared baking sheets about 2 inches apart. Press extra chocolate chips on top if desired.
  7. Bake for 10 to 12 minutes, until the edges are set and lightly golden and the centers still look slightly soft.
  8. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overbake for the softest texture. Chill the dough briefly to reduce spreading. Measure flour carefully. Baked cookies can be frozen for up to 2 months, and unbaked dough portions can be frozen and baked with 1 to 2 extra minutes as needed.