Soft Chocolate Chip Cookies

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Butternut bakery

Total Time

27 minutes

Prep Time

15 minutes

Cook Time

12 minutes

Rating

(13)

Ingredients

12 cookies

2 1/2 cups (330g) all purpose flour, spooned and leveled*
1/2 tsp baking soda
2 tsp cornstarch
1/4 tsp salt
3/4 cup (170g) light or dark brown sugar, packed
1/4 cup (55g) granulated sugar
3/4 cup (170g) unsalted butter, melted and cooled
1 large egg
1 tbsp vanilla extract
1 cup (180g) chocolate chips**
Flaky sea salt for sprinkling (optional)

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Preparation

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Step 1

Preheat the oven to 325F and line a large cookie sheet with parchment paper.

Step 2

Whisk together the flour, baking soda, cornstarch, and salt in a bowl and set aside. **Make sure to spoon and level the flour! Gently spoon the flour into the measuring cup and level it off with a flat edge. Don’t shake it down or pack it in.

Step 3

Melt the butter in a microwave safe bowl and allow it to cool for 5 minutes. Using an electric mixer or whisk, mix together the melted butter and sugars. Mix until it comes together like a thin paste (about a minute or two).

Step 4

Mix in the egg and vanilla until smooth.

Step 5

Add in the dry ingredients one half at a time. If making by hand, switch to a rubber spatula to fold together. Just before the dough completely comes together, toss in the chocolate chips and fold/mix to fully combine. Careful not to over mix.

Step 6

Use a large 2oz cookie scoop and place 5-6 scoops on your cookie sheet. Bake for 10-12 minutes. Start at 10 and go up from there. They will look pretty pale because of the low temperature but just keep an eye on the edges. They’ll turn a very very light golden brown. If you’re unsure, just take them out. It’s better to be under than over baked!

Step 7

Transfer the cookies to a cooling rack and sprinkle with some sea salt while they’re still warm. Cool for about 10 minutes and dig in while they’re still warm and gooey. Enjoy!