If you love cookies as much as I do then try out my Oatmeal Chocolate Chip Cookies or my Double Chocolate Cookies!

softest chocolate chips cookies

This is by far the BEST chocolate chip cookie recipe I have ever made! The cookies are super soft and chewy, buttery and loaded with tons of chocolate chips. They are firm around the edges and gooey in the center. They melt in your mouth when they are hot out of the oven!

ingredients

Cornstarch: Is my secret ingredient to making the SOFTEST cookies ever!! Cornstarch creates a tender texture when added to baked goods and helps to keep the cookies from spreading! Flour: All purpose flour is added! Chocolate Chips: I like to use semi sweet chocolate chips however milk chocolate or dark chocolate chips would also work! When the cookies come out of the oven and are cooling on the baking sheet I like to add a couple chocolate chips on top for presentation. Butter: Softened room temperature butter is the trick to soft cookies! I like to leave my butter out on the counter for 1 hour to soften or I pop it in the microwave for 15 seconds increments to soften. Light Brown Sugar: Instead of granulated sugar I used 100% brown sugar in this recipe. Brown sugar adds extra softness and a hint of molasses flavor. Tip: Make sure your brown sugar is soft and not too hard. If the brown sugar is older and dried out the cookies won’t be as soft. Follow these tip to help bring your brown sugar back to life. Egg: Is added for structure and moisture. Vanilla: Is used to flavor the cookies. I add one full tablespoon of vanilla. Baking Soda: Helps the cookies to rise and offers lift.

How to make the best Chocolate Chip Cookies

In a stand mixer with the paddle attachment cream butter until light and fluffy, 1-2 minutes.

Add in sugar and cream for an additional 1-2 minutes or until combined. Add in the egg and vanilla until combined and scrape down the sides of the bowl.

In a large bowl combine flour, cornstarch, baking soda and salt. In two additions add the dry ingredients. Fold in chocolate chips by hand.

Scoop tablespoon sized cookies onto the prepared baking sheets. Bake for 10 – 11 minutes or until the cookies are golden brown, they may still be a little underdone in the middle that is fine, they will continue to cook on the baking sheet. Allow the cookies to cool for 5 minutes on the baking sheet then transfer to a wire rack to cool completely.

How to store cookies

Baked Cookies can be stored in an airtight container at room temperature for 3-5 days or can be frozen for up to 3-4 months. Cookie Dough can be stored in the refrigerator for up to 4 days. You can freeze cookie dough by rolling out cookie dough balls then placing them on a cookie sheet. Place in the freezer until frozen then transfer to a ziplock bag and store for up to 4 months! When you are ready to eat the cookies thaw them in the refrigerator or let them sit at room temperature when the oven is preheating.

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