These are my favorite soft chocolate chip cookies. They are puffy, thick and stay soft for days.
I shared my love for these cookies previously, but they were a bit pale and small. I made these as part of my holiday baking and figured out how to get them to be bigger and golden brown, so I wanted to reshare the recipe again.
I have words of wisdom to bestow on you today: If you see something you want at Costco, just buy it.
This is a lesson I keep learning the hard way. I go there, see something that I’m interested in and they are selling it at a really great price, but I decide to wait until I really need it. And then it’s no longer there.
Around Thanksgiving, I bought these silicone baking mats from Costco. I really love that they have circle outlines drawn in, making them extremely useful for baking cookies. I saw the mats again when I went to a Costco in the Bay Area when visiting my parents for the holidays, and I briefly considered getting a second set, but decided to wait until I was back in San Diego. And I haven’t seen them since! I’ve looked every time we are at Costco.
I baked so many of these cookies that I told Mr. K to bring some to work and he obliged. Two days later, I found out he took them to work for himself, instead of actually giving them to his coworkers…
With Valentine’s Day around the corner, these are a perfect dessert to share with family, friends, co-workers, etc.
Soft Chocolate Chip Cookies
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 3/4 cup unsalted butter room temperature
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1 1/2 cups chocolate chips
- Add the sugars and butter to the bowl of a stand mixer. Cream on high speed until fluffy. Scrape the butter and sugar mixture from sides of the bowl. Add in egg and vanilla and mix again on medium speed until egg is fully mixed in.
- Add in flour, cornstarch, baking soda. On very low speed, mix until the dough comes together and flour is fully incorporated. Add in chocolate chips and mix for another 10-15 seconds until they are dispersed throughout the dough.
- Place dough into the refrigerator to chill for at least 1 hour. (You can chill longer if you like).
- After the dough is chilled, line two cookie sheets with silicone mats. Preheat oven to 350°F.
- Scoop 2 1/2 tablespoons of dough and form a loose ball and place onto cookie sheet. Repeat with remaining dough, spacing about 2 inches apart. Press gently down on each ball so that it becomes almost like a disc. Bake for 10-11 minutes, until the middle of the cookies is set and the edges are starting to turn brown. Remove and let cool on the cookie sheets. Let cookies cool and set before removing them from the baking sheets.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.