Perfectly Soft and Chewy Chocolate Chip Cookies
Perfectly Soft & Chewy Chocolate Chip Cookies are fresh out of the oven with a crisp edge on the outside and a soft chewy center!!
Cooler Temps Outside = Baking Cookies Inside
Chocolate chip cookies are always a go-to favorite dessert, sweet snack, after-school treat or just-because goodies that I like to have on hand. And today was the perfect day to make a batch.
On Friday last week we woke up to massive winds, cold, cold air and snow in some areas. Talk about a shocker! I am really hoping that my peach and plum trees are affected! Fingers and toes are crossed…Anyhow with the sudden cold front moving through, it is kind of dark and gloomy outside and like I said…it is colder than a well-digger’s butt!
So I figured why not add some warmth by heatin’ up the oven, create a cozy feel by fillin’ the house with the wonderful aroma of baking cookies….plus I was home alone so I was able enjoy them fresh out of the oven without disruptions….or having to share!
Perfectly Soft & Chewy Chocolate Chip Cookies
- 1 1/3 cups all-purpose flour
- 1 tsp cornstarch
- 1/4 + 1/8 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter
- 1/2 cup packed light-brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 2/3 cup mini semi-sweet chocolate chips
Preheat oven to 350°F.
In a mixing bowl whisk together flour, cornstarch, baking soda and salt, set aside.
Place butter in a microwave safe bowl, heat in microwave on HIGH power until butter has melted halfway; remove and whisk until fully melted.
Pour butter into the bowl of an electric stand mixer; add brown sugar and granulated sugar, blend mixture on medium speed until well combined.
Mix in egg and vanilla extract.
With mixer set on low speed, slowly add in dry ingredients and mix until combined.
Fold in chocolate chips.
Scoop dough out a slightly heaping 1 tsp (I used a small cookie scoop) at a time and drop onto baking sheet lined with parchment paper, spacing 1 inch apart.
Bake in preheated oven about 6 - 8 minutes (they should still fill soft and slightly under-baked, they will continue to cook slightly once removed from oven so carefully not to over-bake).
Remove from oven and cool on baking sheet several minutes then transfer to a wire rack to cool.
Store in an airtight container.