Soft & Chewy Chocolate Chip Cookies
Course: DessertCuisine: AmericanDifficulty: Easy36
servings16
minutes15
minutesOver time, I have tested many cookie recipes in my kitchen, trying to get that perfect soft and chewy texture that actually holds up after baking.
This version stands out because it consistently delivers bakery-style results with simple ingredients and no complicated steps. The cookies come out soft in the center, slightly chewy at the edges, and full of rich, balanced flavor.
I have refined this method through repeated baking until I got a result that feels just like something you would buy from a good bakery—only fresher and homemade.
If you want a dependable cookie recipe that never disappoints, this one is worth keeping in your collection.
Ingredients
1 cup (2 sticks) unsalted butter
1/2 cup sugar
1 1/4 cup light brown sugar
2 eggs
3 cups flour
1 tsp baking soda
1 tsp salt
1 tsp cornstarch
2 cups semi-sweet chocolate chips
Directions
- Preheat oven to 375 degrees. Grease cookie sheets or use parchment paper to prevent sticking.
- Mix butter and sugars until smooth with an electric mixer.
- Add the vanilla and eggs.
- In a separate bowl, whisk together the flour, baking soda, salt and cornstarch.
- Slowly mix the dry ingredients into the butter and sugar mixture.
- Spoon dough onto cookie sheet.
- Bake for about 15 minutes until just browning. Remove the pans from the oven and let the cookies finish baking on the pan for another minute. You can add a few additional chocolate chips to each cookie for a bakery look.
Notes
- These will stay fresh for a few days in an air tight container.