Soft Cornstarch Chocolate Chip Cookies
I previously tried a recipe using cornstarch as a secret ingredient to making soft and fluffy chocolate chip cookies. I liked it, but I didn’t love it.
I decided to try again, but using one of my go-to chocolate chip cookie recipes, and adding in cornstarch to see what would happen. Like the previous cornstarch cookies I made, these cookies really puffed up and were soft and cakey.
I also like that the cookies were a golden brown because the previous ones were very pale.
It’s still not my favorite soft chocolate chip cookie. My favorite soft chocolate chip cookie is still this one. But this one was pretty good and it was interesting to see how adding cornstarch transformed the dough, making it fluffier and softer.
I still feel like there is some room for improvement though, so I’ll continue recipe testing. Until then, here’s the current recipe.
Soft Cornstarch Chocolate Chip Cookies
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2/3 cup garnulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 tsp cornstarch
- 1 cup chocolate chips
Instructions
- Preheat the oven to 375°F and line baking sheets with parchment paper or silpat mats.
- Whisk together flour, baking soda, cornstarch and salt in a medium-sized bowl.
- In a separate bowl cream the butter, sugar and the brown sugar using an electric mixer until combined. Add the eggs and the vanilla and mix on medium speed until batter is smooth.
- Add in the flour mixture on low speed until combined. Add in chocolate chips and stir with wooden spoon until it is mixed into the dough.
- Scoop large tablespoons of dough and drop onto baking sheets about 2 inches apart. Shape dough into round circles and press down gently on the dough so that the cookies spread more when baking.
- Bake for about 8-10 minutes. Remove cookies from try and let them cool on wire racks.