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Here is an easy and moist chocolate chip recipe to try.
With the perfect amount of brown sugar and chocolate, this is the most popular chocolate chip cookie recipe on our blog.
The soft and chewy texture has been perfected in our own kitchen. The secret ingredient is a little bit of cornstarch which makes these cookies super chewy.
The best thing about this chewy chocolate chip recipe is that no mixer is required. You can just mix all the ingredients by hand quickly and easily.
In no time at all, you will have the aroma of the most delicious and soft chocolate chip cookies filling up your home.
You can easily make extra batches because these delicious cookies freeze really well in the proper storage containers for the freezer.
This chocolate chip cookie recipe will give you the most scrumptious cookies with this perfected recipe.
The cookies are not too thick and will give you a super soft center with a tiny bit of crust on the edge (not too much!).
And the best part is the chocolate of course. You can use chocolate chips or splurge on some Belgian chocolate.
Shop for Belgian chocolate on Amazon
Whatever chocolate you use for these cookies, they will be so good. Get your glasses of milk ready, here is the best soft and chewy chocolate chip cookie recipe.
Wet Ingredients
3/4 cups (170g) of very soft unsalted butter (not melted)
3/4 cups (170g) packed organic brown sugar (can use light or dark)
1egg at room temperature
2 tsp real vanilla extract or the inside of one vanilla bean
1 1/4 cups of chocolate chips or Belgian chocolate cut into small chunks
Dry Ingredients
2 1/4 cups (288g) all-purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp fine kosher salt
Step 1. Preheat your oven to 375°F
Step 2. In a large bowl cream together the butter and sugars until the cookie batter is smooth with no lumps.
Step 3. Add in the egg and blend again until nice and smooth.
Step 4. Stir in the vanilla.
Set aside
Step 5. In a medium bowl combine the flour, baking soda, cornstarch, and salt.
Step 6. Pour the dry ingredients onto the wet ingredients and stir until combined. The cookie dough should be soft enough to shape into cookies.
Step 7. Fold in your chocolate until the chocolate is spread throughout the dough.
Step 8. Make small balls (around 3 tbsp) and press them onto an ungreased baking sheet. They will spread slightly so be sure to give enough room for spreading. Usually about 12 per baking sheet.
Step 9. Bake for about 10-12 minutes. Do not overbake. Cookies should look slightly underbaked. Once they are out of the oven, let cookies sit for about 10 minutes to cool a bit.
Step 10. Enjoy!
Your cookies will stay nice and fresh for about 1 week if you have them stored in an airtight container.
Cornstarch is our secret ingredient that makes this chocolate chip cookies extra soft and chewy.
Yes. You sure can use salted butter. Just be sure to reduce the amount of salt in the recipe.
When baking, you will get the very best results when all of your ingredients are the same temperature. This allows for even baking and spreading.
You can use regular semi-sweet chocolate chips for everyday cookies, but if you want to splurge for a special occasion then try some high-quality chocolate that you can cut into chunks.
Yes. And making a few batches ahead of time will ensure you always have chocolate chip cookies to bring out for lunches, company or those days when you want an extra yummy treat.
They will freeze beautifully and keep for about 4-6 months. Store them in freezer safe glass containers like these ones here on Amazon.
Yes. Freezing the dough is very easy. Just make the cookies and place the flattened cookie balls onto a baking sheet and freeze.
After they are frozen, you can transfer them to a large freezer safe container.
When you are ready to bake, just take them out and let them sit on a baking sheet for about 20 minutes before baking them off.
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