Ok so who doesn’t love a chocolate chip cookie? How about the BEST chocolate chip cookie? Although I’ll eat a crispy wafer anytime, my favorite cookie tends to be of the softer, chewier variety. Ergo, my favorite Soft and Chewy Chocolate Chip Cookies recipe. Ive made a bajillion batches of chocolate chip cookies in my life time, and it’s taken me quite about that long to finally figure out how to bake the perfect one. Tips and tricks to make it yourself? Onward friends!
Tip 1: DO NOT OVERBAKE!!! For years I would turn on the oven light and peer through the glass, and the baking cookies always looked light colored and super fluffy like they’d sink if I dared open the door. Soooo I’d let them cook for pretty much another 10 minutes and crisp the bajeezus out of them. Obviously, I still ate them but I could never figure out how the bakeries had soft and chewy chocolate chip cookies and mine were always crunchy. I repeat, DO NOT OVERBAKE!!! After that 12 minutes is up, pull them out of the oven and let them sit there (preferably on a wire rack of course) to firm up. Seriously though, trust me and don’t repeat my years long mistake.
Tip 2: Use a smidgen of cornstarch in the batter, 2 tablespoons for this particular recipe. It really helps with the soft and chewy consistency. You don’t need too much, especially since corn starch is really not that tasty (you know the cinnamon on a spoon challenge? Samsies with this stuff) but it really does keep the cookie from getting too crunchy.
Tip 3: Chill the cookies. Tedious I know. I always used to skip this part. You can totally make the batter and go straight to baking but the cookies will spread quite a bit more, thinning out the chewy center and making them cook quicker, resulting in a crispy cookie. You can go crazy and chill yours overnight but I found 30 minutes to be sufficient, a couple hours if I’m really going for it.
Tip 4: Use more brown sugar than white sugar in your recipe, hence my 3/4 cup brown sugar to 1/4 cup white sugar. As it’s a denser, moister sugar it creates a similar texture in the cookie. More white sugar will give you more of a cake-like texture. Cake is delicious, but not for Soft and Chewy Chocolate Chip Cookies.
Ok so to recap: NO OVERBAKING, use cornstarch, chill the batter, and use more brown sugar than white. BOOM! Perfectly Soft and Chewy Chocolate Chip Cookies. With these tips, go get baking!!Print
- 3/4 cup butter
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 1 1/2 cups flour
- 2 tablespoons corn starch
- 1 teaspoon baking soda
- 1/4 tsp sea salt
- 1/4 tsp nutmeg
- 1 cup chocolate chips/chocolate chunks
- Preheat oven to 350˚F. Prepare a baking sheet with a light spray or a silpat.
- In a large mixing bowl, combine sugars.
- Warm butter until just melted, about 30-40 seconds in the microwave.
- Cream butter and sugars together. Whisk in vanilla extract and egg. Whisk until lightly and fluffy, about 2 minutes.
- In another mixing bowl, combine flour, corn starch, baking soda, salt, and nutmeg.
- Slowly stir into the wet ingredients until combined, about 1 minute.
- Gently fold in chocolate chips and chocolate chunks until just combined.
- Place a heaping tablespoon sized dallop of cookie dough onto the prepared baking sheet. Repeat until dough is used up (There may be a little extra. You can freeze the dough or add them to formed cookie dough balls for larger cookies).
- Chill in refrigerator for at least 30 minutes.
- Bake on a center rack for about 12 minutes, until bottoms are golden, and tops look light and fluffy.
- Rest for 5 minutes to let the cookies firm up. Can be frozen for up to a month.