Monday, January 30, 2012

Soft and Chewy Chocolate Chip Cookies

2017 Note: You can view this with updated photos over here at this link.

If you hadn't figured out by now, chocolate chip cookies are kind of my go to cookie whenever I just need one rightthisveryminute. I've tried many recipes, which you can find in the archives, with varying results. The chewy molasses ones are pretty good. And so are these ones, based on the Otis Spunkmeyer recipe. But the molasses ones can be time consuming, and there's still something not soft enough about the "Otis Spunkmeyer" recipe for my taste.

Enter, these cookies. And, wow. I think I just found my favorite easy chocolate chip recipe ever. I just said ever, people, this is a momentous occasion. Side note: I always want to spell occasion with two s's instead of two c's. What's wrong with me?

In any case, these cookies are great. They are exactly as soft and chewy as advertised. I hate a crisp cookie, though I know some people dig that. No, I like something very soft, almost doughy. And these fit the bill perfectly. I had a very hard time not just eating all of them at once. Seriously, try these. I don't think you'd regret it.

Soft and Chewy Chocolate Chip Cookies

  • 3/4 cup unsalted butter, softened
  • 3/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
Cooking Directions
  1. Preheat oven to 350F.
  2. In your mixer, cream together the butter and sugars until fluffy. Add in egg and vanilla and blend until well mixed.
  3. Mix in flour, cornstarch, baking soda, and salt. Stir in the chocolate chips.
  4. Place tablespoon sized drops of dough on your cookie sheet, bake for 8-10 minutes until barely golden brown around the edges. These will not get brown, so don't overcook them.
  5. Let cool on the sheet for a few minutes, then transfer to a wire rack to cool completely. For me this made about 2 dozen.
Recipe via Apple a Day
-- I didn't take photos of the process this time around, because it's basically the same as most every other chocolate chip cookie recipe, so you can see those photos around the site if you really have never made a chocolate chip cookie before.


  1. It must be the cornstarch? Also, it takes less white sugar than most recipes I've used. Definitely will try this one.

    1. Yep it's definitely the cornstarch that makes a difference - and what a difference it is! And yes it has less white sugar and also more vanilla than "regular" recipes, which makes them have an extra sweetness.

  2. my number one chocolate chip cookie recipe! turn out great every time thanks :)

  3. stop looking this is the best chocolate chip cookie recipe ever. love them a little under baked

  4. does it make much of a difference if you use salted butter? i don't have any unsalted on hand.

    1. You can use salted, but I would take out the added salt in the recipe if you do. :)

  5. I came across this recipe and decided to try it. Here's what I found. There is a lack of moisture, which causes the cookie dough to stay domed. I found that if I flattened the dough balls they looked more like a chocolate chip cookie. The taste is great!

    1. Interesting, I've never had a problem with them widening out into a cookie shape! But glad you found a solution!