Soft and Chewy Chocolate Chip Cookies Recipe
You’ll love this homemade soft and chewy chocolate chip cookies that are delicious and easy to make!
Servings: 17 cookies
Calories: 178kcal
Ingredients
- 220 g (1 and ½ cups and 1 tablespoon ) all-purpose flour (dip and sweep)*
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt, optional
- 115 g (½ cup) unsalted butter, melted
- 110 g (½ cup packed) light brown sugar
- 50 g (¼ cup) granulated sugar
- 1 large egg, at room temperature
- 1 and ½ teaspoons pure vanilla extract
- 130 g (¾ cup) chocolate chips or a mixture of chocolate chips and chocolate chunks
- some extra chocolate chips for decorating (almost 10 grams)
Instructions
- Preheat the oven to 325°F(165°C). Line baking sheet with parchment paper or silicone baking mat. Set aside.
- Place the flour, cornstarch, baking soda and salt if using in a medium bowl and mix well. Set aside.
- Melt the butter halfway in a small pan over medium heat. Remove from the heat and stir until it is all melted. Set aside to cool.
- Place the sugar in a big bowl and add the butter, mix well. Then add in the egg and stir until combined. Don't overmix. Mix in the vanilla.
- Add the flour mixture in 2-3 batches and stir with a spatula until all combined well. Don't overmix.
- Stir in the chocolate chips evenly.
- Roll the dough into 40 gram (2 tablespoons) balls, and place them on the baking sheet. Add the extra chocolate chips to decorate.
- Bake for almost 9 minutes or until the cookies are slightly set. Check the oven after 8 minutes. The top of the cookies will be soft but not wet. These cookies will be too soft to handle when you remove from the oven but they’ll be firm as they cool on the baking sheet for 10 minutes.
Notes
*You can click here for dip and sweep method if you use cup measurements.
How to Store These Cookies: You can keep these chocolate chip cookies in an airtight container at room temperature up to a week and in the freezer for up to 3 months.
If you want to make the cookie dough ahead, you can keep the well-wrapped cookie dough in the fridge for up to 3 days. If you want to freeze the cookie dough, I advise you to roll the dough into balls before placing them into the freezer. When you are ready to bake, you can let them come to room temperature and bake as the recipe states.
The calorie information above is an estimate that is provided by an online nutrition calculator.
Nutrition
Calories: 178kcal