Soft Batch Chocolate Chip Cookies
Indulge in the timeless comfort of Soft Batch Chocolate Chip Cookies, where every bite melts in your mouth with a perfect balance of rich, gooey chocolate and buttery sweetness. This easy cookie recipe uses cornstarch for an irresistibly tender texture and a blend of brown and granulated sugars for depth of flavor. Ready in just 25 minutes, these crowd-pleasers feature simple pantry staples and bake up golden brown with deliciously soft centers. Whether you're prepping treats for a party or savoring a cozy night in, these homemade cookies are your go-to for classic comfort. Serve warm for the ultimate chocolate chip cookie experience!
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Recipe Information
Ingredients
- 170 grams Unsalted butter
- 150 grams Brown sugar (packed)
- 100 grams Granulated sugar
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 315 grams All-purpose flour
- 2 teaspoons Cornstarch
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 300 grams Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large microwave-safe bowl, melt the unsalted butter in 20-30 second intervals until fully melted but not hot.
Add the brown sugar and granulated sugar to the melted butter. Whisk together for about 1-2 minutes until the mixture is smooth and creamy.
Allow the mixture to cool slightly, then whisk in the eggs, one at a time, until fully incorporated. Stir in the vanilla extract.
In a separate bowl, combine the all-purpose flour, cornstarch, baking soda, and salt. Mix well to evenly distribute the dry ingredients.
Gradually fold the dry ingredients into the wet ingredients using a silicone spatula or wooden spoon until just combined. Avoid overmixing.
Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, portion the dough into 2-tablespoon-sized balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies for 9-11 minutes, or until the edges are set but the centers look slightly underbaked. The cookies will continue to cook on the baking sheet as they cool.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days. Enjoy your soft batch chocolate chip cookies!
Nutrition Facts
Calories |
3140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.8 g | 204% | |
| Saturated Fat | 88.5 g | 442% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 748 mg | 249% | |
| Sodium | 2652 mg | 115% | |
| Total Carbohydrate | 395.5 g | 144% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 147.2 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 261 mg | 20% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 730 mg | 16% | |
*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.
