Soft Baked Chocolate Chip Cookie
Crispy exterior and soft and chewy interior makes this such a satisfying cookie. Perfect for playing around with different fillings; customize these to fit your taste and occasion.
Ingredients
- ¾ cup Softened butter room temperature
- ¾ cup Packed Brown Sugar
- ¼ cup White Sugar
- 1 Large Egg room temperature
- 2 tsp Vanilla
- 2 cups All Purpose Flour
- 2 tsp Corn Starch
- 1 tsp Baking Soda
- ½ tsp Salt
- 300 gram Chocolate Chips
Instructions
- In a large bowl or stand mixer bowl with the paddle attachment, beat the butter on medium speed until light, smooth, and creamy about 1 minute.
- Add in the brown sugar and white sugar, and mix on medium-high speed until fully incorporated, light in colour and fluffy.
- Blend in the egg and vanilla, scraping the sides of the bowl as needed.
- In a separate medium bowl whisk or sift together the flour, cornstarch, baking soda, and salt.
- Slowly mix the flour mixture into the wet ingredients until combined. The dough will be fairly thick. If using a stand mixer remove the paddle and bowl.
- Using a wooden spoon mix in the chocolate chips, ensure they are evenly mixed in.
- Cover the dough surface completely with tin foil, plastic wrap, or bees wax wrap and set in the fridge for a minimum of 2 hours up to 2 days. Chilling is required and is not optional.
- Remove the dough from the fridge and allow it to sit for at least 10 minutes, if the dough was chilled for longer than 2 hours allow it to sit for about 30 minutes.
- Preheat the oven to 350 °F, and line two large cookie sheets with parchment paper or non-stick baking sheets.
- Scoop and roll the dough into balls approximately 1 Tbsp, I usually use an ice cream/cookie scoop which is about 2 Tbsp.
- Place 10-12 on each baking sheet at least 2 inches apart.
- Bake for 8-10 minutes, until the edges are barely golden, they will look incredibly soft and puffy.
- Allow them to cool on the sheet for 5 minutes, they will deflate slightly as they cool. Transfer to a cooling rack to cool completely.
Notes
Rylan's Rating: 10/10
These are great stored at room temperature for up to a week. Baked cookies will freeze well for up to three months. Unbaked dough will store well for up to three months. Bake from frozen for 10-11 minutes.