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Award Winning Soft Chocolate Chip Cookies

Thick, soft, bakery-style chocolate chip cookies with tender centers and plenty of semi-sweet chocolate chips.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 57 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 212 kcal

Equipment

  • 2 mixing bowls 1 medium and 1 large
  • 1 hand mixer or stand mixer
  • 1 Whisk
  • 1 rubber spatula
  • 2 baking sheets
  • 2 parchment paper sheets
  • 1 cookie scoop about 2-tablespoon size
  • 1 Wire cooling rack

Ingredients
  

Dry ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 3/4 teaspoon fine sea salt

Wet ingredients

  • 3/4 cup unsalted butter softened
  • 3/4 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract

Chocolate

  • 2 cups semi-sweet chocolate chips plus extra for topping if desired

Instructions
 

  • Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt.
  • In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and lighter in texture, about 2 to 3 minutes.
  • Add the egg, egg yolk, and vanilla extract. Mix until smooth, scraping down the bowl as needed.
  • Add the dry ingredients to the wet ingredients and mix on low speed just until no streaks of flour remain.
  • Fold in the chocolate chips, reserving a few for topping if desired.
  • Cover and chill the dough for 30 minutes.
  • Scoop the dough into 2-tablespoon portions and place them on the prepared baking sheets about 2 inches apart.
  • Bake for 10 to 12 minutes, until the edges are lightly golden and the centers still look slightly soft.
  • If desired, press a few extra chocolate chips into the tops right after baking. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the dough. Chill the dough for thicker cookies. Remove from the oven when the centers still look slightly soft for the best texture. Store cooled cookies in an airtight container to keep them soft.