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Best Soft Batch Chocolate Chip Cookies! Pure Nirvana

Best Soft Batch Chocolate Chip Cookies

These bakery-worthy soft batch chocolate chip cookies feature a perfect balance of chewy centers and crispy edges. The secret to their delicate texture lies in the combination of cornstarch and proper creaming technique. They're thin enough to have satisfying crisp edges yet thick enough to maintain a wonderfully chewy center that stays soft for days.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 stick/1/2 cup unsalted softened butter
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 cups semi-sweet chocolate chips

Equipment

  • stand mixer
  • cookie sheet
  • silpat liner or parchment paper
  • cookie scoop
  • cooling rack

Method
 

Instructions
  1. Preheat oven to 350 degrees F and line a cookie sheet with a silpat liner or parchment paper
  2. Cream butter and sugars in a stand mixer until light and fluffy for about 2 minutes. Add egg and vanilla, beating to combine. Add flour, cornstarch, baking soda, salt, and chocolate chips, mixing until combined. Scoop dough onto prepared cookie sheet using a cookie scoop. Press dough down to flatten slightly. Bake for 10-12 minutes (10 minutes for softer cookies, 12 minutes for browned cookies)
  3. Let cool for 10 minutes on baking sheet before transferring to cooling rack

Notes

Use room temperature butter for proper creaming. Don't overmix the dough after adding chocolate chips. Cookies continue to set while cooling on baking sheet. Store in airtight container for up to 5 days or freeze for longer storage.