Thick Soft and Chewy Chocolate Chip Cookies
Delight your taste buds with these Thick Soft and Chewy Chocolate Chip Cookies, the ultimate treat for cookie lovers everywhere! Featuring a rich blend of melted butter, brown sugar, and pure vanilla extract, these cookies boast a melt-in-your-mouth texture that’s soft and irresistibly gooey in the center. A hint of cornstarch lends extra softness, while semi-sweet chocolate chips are generously folded in for bursts of chocolatey perfection in every bite. Perfectly golden edges surround a slightly underbaked center, creating the ideal balance of crisp and chewy. Ready in under 30 minutes of active prep, these decadent cookies are perfect for cozy afternoons, bake sales, or celebrations. Whether served warm from the oven or savored later, this classic recipe will soon become your go-to dessert, beloved by kids and adults alike!
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Recipe Information
Ingredients
- 226 g Unsalted butter
- 200 g Brown sugar
- 100 g Granulated sugar
- 2 pieces Large eggs
- 2 tsp Pure vanilla extract
- 320 g All-purpose flour
- 2 tsp Cornstarch
- 1 tsp Baking soda
- 0.5 tsp Salt
- 300 g Semi-sweet chocolate chips
Instructions
Preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, melt the butter until just barely melted (either in the microwave or over the stove). Allow it to cool for a few minutes.
Add the brown sugar and granulated sugar to the melted butter. Whisk until the mixture is smooth and combined.
Add the eggs, one at a time, whisking well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt.
Gradually mix the dry ingredients into the wet ingredients using a spatula or wooden spoon until a soft dough forms. Avoid overmixing.
Fold in the semi-sweet chocolate chips until evenly distributed.
Cover the cookie dough with plastic wrap and refrigerate for 30 minutes to allow the dough to firm up.
Using a cookie scoop or two spoons, form balls of dough about 2 tablespoons in size. Place them onto the prepared baking sheets, spacing them 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still soft and slightly underbaked. Do not overbake.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.5 g | 15% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 102 mg | 4% | |
| Total Carbohydrate | 31.7 g | 12% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 19.3 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 14 mg | 1% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 43 mg | 1% | |
*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.
