Easiest Stay Soft Chocolate Chip Cookies That Ship Well
Meet the ultimate cookie recipe for gifting and indulgence: the *Easiest Stay Soft Chocolate Chip Cookies That Ship Well*! These melt-in-your-mouth treats strike the perfect balance between chewy and soft, thanks to a secret ingredient—cornstarch—that keeps them irresistibly tender for days. Loaded with both semi-sweet and milk chocolate chips, every bite bursts with gooey, chocolatey perfection. With a quick 15-minute prep and a foolproof method, these cookies are ideal for anyone from seasoned bakers to beginners. Plus, their structure and soft texture make them perfect for shipping—just wrap them up, and they’ll arrive as fresh and delicious as when they first came out of the oven. Whether you’re spreading holiday cheer or simply craving the best homemade cookies ever, this recipe has you covered.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 0.75 cup light brown sugar, packed
- 0.25 cup granulated sugar
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 2 teaspoons pure vanilla extract
- 2.5 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 cups semi-sweet chocolate chips
- 0.5 cup milk chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the egg and egg yolk to the mixture, followed by the vanilla extract. Beat until well combined.
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed to ensure the dough forms without overmixing.
Fold in the semi-sweet chocolate chips and milk chocolate chips using a spatula or wooden spoon until evenly distributed.
Scoop the dough into 2-tablespoon portions and roll them into balls. Place the dough balls about 2 inches apart on the prepared baking sheets.
Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden. The centers will look slightly underdone but will continue to set as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Once completely cooled, store the cookies in an airtight container or resealable bag to maintain their softness. For shipping, wrap stacks of cookies in plastic wrap before placing them in a snug box.
Nutrition Facts
Calories |
5470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.3 g | 390% | |
| Saturated Fat | 187.7 g | 938% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 903 mg | 301% | |
| Sodium | 2671 mg | 116% | |
| Total Carbohydrate | 667.2 g | 243% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 388.7 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 422 mg | 32% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 974 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
