I know it’s dangerous to call something “the best.” But I’ve found my favorite/best soft chocolate chip cookie recipe. Previously, my all time favorite soft chocolate chip cookie was this one, which uses pudding mix to help the soft texture.
While I still enjoy that recipe, I love that this one doesn’t need pudding mix as I don’t always have it on hand. I also prefer the color and shape of these cookies.
The key to these soft and thick cookies is the use of cornstarch. I know I’ve posted on cornstarch cookies in the past. But if you recall, I never really loved the recipe even though people raved about it. Then I came across this recipe which also uses cornstarch, which promised to produce these wonderful thick cookies that have this great rugged round shape and golden brown color rather than the pale and small form of the other cornstarch cookies I had made. The recipes are quite similar but the change in the brown sugar made a huge difference.
I actually already sort of shared this recipe when I made them with the cadbury eggs stuffed cookies, but I wanted to give them a proper solo post highlighting the cookie itself.
Each cookie comes out thick and soft and stays that way. The cookies rise, and then sort of sink down a little on top of itself after it cools, creating a rugged round shape that I love for home baked cookies.
Soft Chocolate Chip Cookies
3/4 cup unsalted butter, room temperature
3/4 cup dark brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
1. Cream the butter and sugars together on medium speed until fluffy and light in color in stand mixer. Mix in egg and vanilla. On low speed, mix in flour, cornstarch, baking soda and salt. Stir in the chocolate chips. You can make cookies with dough as is, or chill for 30 minutes for thicker cookies.
2. After dough is chilled, line two cookie sheets with silpat mats. Preheat oven to 350F.
3. Scoop 2 tablespoons of dough and form ball about 1 1/2 inch in diameter. Form smooth round ball and space 2 inches apart. Press gently down on each ball. Bake for 9 minutes, until barely golden brown around the edges. Remove and let cool on the cookie sheets. Do not try to remove before they are finished cooling.