The Best Soft and Chewy Chocolate Chip Cookies
Chocolate chip cookies that are soft and chewy with a slightly crunchy bottom, made with unbleached and non-bromated flour and raw sugars.
Equipment
- 1 1/2 Sheet Pan
- 1 Stand Mixer (or bowl/spatula)
- 1 Cookie Scoop
- 1 1/2 Sheet Parchment
Ingredients
- 3/4 cup Soft Butter
- 3/4 cup Raw Brown Sugar (or refined)
- 3/8 cup Raw White Sugar (or refined)
- 1 Egg
- 1 teaspoon Vanilla Extract
- 1.25 teaspoon Baking Soda
- 1 teaspoon Cornstarch
- 1/2 teaspoon Salt
- 3 cups All Purpose (Unbleached/Non-Bromated, but any works)
- 1.5 cups Semi Sweet Chocolate Chips
Instructions
- Creaming butter and sugar: If you're using a stand mixer, put the paddle attachment on. If you're mixing in a bowl with a spatula or wooden spoon, then get those. Put 3/4 cup soft butter in your bowl with 3/4 cup brown sugar and 3/8 cup white sugar. Mix until well creamed. I like to get this very fluffy for a nicely domed cookie. Add in 1 egg and 1tsp vanilla extract. Continue mixing until fluffy again.
- Gently stir in: 1.25 tsp baking soda, 1 tsp cornstarch, and 0.5 tsp salt. VERY gently stir in 3 cups all purpose flour. DO NOT OVERMIX. Add in 1 1/2 cups of chocolate chips. Again, DO NOT OVERMIX.
- Options: 1. Fridge dough in bowl, scoop and bake later. 2. Scoop now, fridge for 30 mins or more, bake. 3. Scoop now, freeze, bake from frozen later. We think that freezing dough allows for amazing flavor development, but it's definitely optional. We like to scoop our cookies while the dough is warm because it's so much easier, freeze the dough overnight, and then bake. BUT, you can absolutely scoop warm, fridge for 30 mins, and then bake. Fridged/frozen dough not only has great flavor, but it tends to prevent flattening and gives you a beautifully domed cookie.
- Bake: These cookies bake fast. We like to bring our cookies to 170° internal temp. Bake your cookies on parchment on a 1/2 sheet for 12 mins in a 350° degree oven. Allow the cookies to cool on the pan before transferring to a cooling rack.