Looking for the best, chewy, chocolate chip cookies that stay soft?
These chocolate chip cookies are the real deal.
I’ve shared other cookie recipes with you before, and don’t get me wrong, those are great. But these cookies are super great. So yummy that I had to bake two batches in the past day and each batch came out just as good. They are delicious, chewy on the inside but crisp on the edges, and stay soft the next day.
So, what’s the secret to this recipe? A few things. First, the recipe calls for cornstarch. A unique ingredient, but it works wonders in the cookies. Next, you have to refridgerate the dough for 3o minutes to an hour. This helps to settle the dough and prevent spreading. Also, use melted butter insead of softened. And lastly, take the cookies out of the oven when they are slightly underbaked and soft in the middle, and let them cool on the tray. This results in a soft, chewy cookie.
You really should give these cookies a try. This is the only recipe you will ever need for chocolate chip cookies! People will be asking you for the recipe! Definitely a keeper. 🙂
Let me know if you try out this recipe. Happy baking!
The Best Chewy Cafe-Style Chocolate Chip Cookies
from Host the Toast
2 cups + 2 tablespoons all purpose flour
1 teaspoon baking soda
2 teaspoons cornstarch
½ teaspoon salt
1 ½ sticks (6 oz) butter, melted and cooled
1 cup brown sugar, lightly packed (I used light brown sugar, but dark brown sugar will work as well if you want a more molasses-y flavor)
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1½ cups dark chocolate chips
1.In a medium-sized bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
2.In a large bowl, beat together the cooled melted butter and the sugars with a hand-mixer for about one minute. Then, add in the eggs and vanilla extract. Beat until just combined.
3.Slowly add in the dry ingredients and mix briefly, just until there are no flour clumps left. Fold in the chocolate chips.
4.Cover and refrigerate the dough for 30 minutes to an hour.
5.Remove the dough from the refrigerator and preheat the oven to 325 degrees, making sure you have the racks in the middle of the oven.
6.Scoop ¼ cup of cookie dough at a time and roll into balls. Then, tear the balls in half by pulling gently on both sides. Smush the two halves together again, but this time have the lumpy, torn sides face upward. Place on a baking sheet lined with parchment paper, making sure the cookies have plenty of space to spread.
7.Bake for about 12 minutes, rotating half-way through, or until the cookies have spread out and the edges are golden, but the center of the cookie still looks soft and just slightly under-cooked. Let cool on the baking sheets until the cookies are firm enough to remove. Every oven is different, so I recommend starting with just one or two cookies on the tray to see what baking time works best for you!
8.Repeat with remaining batches, until all cookies are baked. Enjoy with a cold glass of milk!