The Best Soft & Chewy Chocolate Chip Cookies
Meet your new go-to cookie recipe: The Best Soft and Chewy Chocolate Chip Cookies. These bakery-style cookies are loaded with gooey chocolate chips, rich brown sugar flavor, and soft, melt-in-your-mouth centers with perfectly crisp edges. Thick, soft, and irresistibly chewy, they’re everything you want in a homemade chocolate chip cookie.
Ingredients
- 3 cups all purpose flour spooned and leveled
- 2 tbsp cornstarch
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 tsp salt
- 1½ tsp cinnamon
- 2 large eggs cold
- 1 tbsp vanilla extract
- 1 cup unsalted butter cold and cut into cubes
- ¾ cup brown sugar packed
- ½ cup granulated sugar
- 1 cup semi-sweet chocolate chips
- 1 cup dark chocolate chips
Instructions
- Line two baking sheets with parchment paper and set aside.
- Whisk together your dry ingredients: flour, cornstarch, baking powder, baking soda, cinnamon and salt. Set aside.
- In a separate bowl, whisk together your eggs and vanilla extract. Set aside.
- In a stand mixer fit with a paddle attachment, cream your cold butter until light and fluffy, about 1-2 minutes.
- Add your brown sugar and granulated sugar to you mixer and beat for an additional 2 minutes.
- Scrape down your bowl and then add in your egg mixture. Mix on low until just combined.
- Slowly add in your flour mixture until well combined, scraping down the bowl as needed. I like to use a ½ cup measuring cup to add in my mixture slowly.
- Add in your chocolate chips and mix until combined. Your mixture will be thick.
- Using your ⅓ cup, scoop your dough and form 12 cookie balls.
- Place your dough balls onto your baking sheets or a plate lined with parchment paper and place in the freezer for about 30 minutes. You can leave them in for less time but keep in mind your cookies may spread more.
- Preheat oven to 350℉.
- Bake 6 cookies for 12-14 minutes. You will know they are done when they are golden on the bottom but not yet on the top.
- Remove from the oven and let cool on baking sheet for 5 minutes. This will allow your cookies to finish cooking on the inside, out of the oven. Which will leave them perfectly soft and chewy!
- Transfer to a cooling rack and serve.
Notes
- Keep the second batch of cookies in the freezer until the first batch is done. This will keep the cookies cold and prevent spreading.
- You can store these cookies at room temp for 7 days, in the fridge for 2 weeks or in the freezer for up to 3 months.
- To reheat your cookies, I recommend microwaving for 5-10 seconds until they are nice and warm and gooey. Be careful as they will be hot!