The Best Soft Batch Chocolate Chip Cookies
This soft batch chocolate chip cookie recipe is a great twist on a tried and true classic but made soft and chewy.
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Ingredients
- ½ cup Salted Butter
- ¼ cup Cream Cheese
- ¾ cup Brown Sugar
- ¼ cup Sugar
- 1 Egg
- 2 tsp Vanilla
- 2 ¼ cup All-Purpose Flour
- 2 tsp Corn Starch (or use Arrow Root Powder)
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 12 oz bag Semi-Sweet Chocolate Chips
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl or with a handheld or stand mixer fitted with a paddle attachment combine butter, cream cheese and sugars on medium speed until light and fluffy, about 2-3 minutes. Add the egg and vanilla and combine well. Scrape down the sides and the bottom of the bowl as needed.
- In a separate bowl, whisk together the flour, corn starch, salt and baking soda. Add these to the wet ingredients and beat on low speed until everything is combined. The dough will be slightly stiff.
- Add the chocolate chips to the cookie dough and mix on low speed.
- Use a small cookie scoop, roughly 1 1/2 tablespoons, to scoop cookie dough onto ungreased cookie sheet 3 inches apart.
- Bake for 10-12 minutes, until the edges are just barely beginning to turn golden brown. The cookie will look extremely soft still. If the center of the cookie still has a slight sheen to it, then the cookies still need more bake time.
- Remove from the oven and allow the cookies to rest on the cookie sheet for 5 minutes. They will slightly deflate as they cool. If you want, you can lightly press a few additional chocolate chips to the tops of the cookies. This is optional and just for appearances but is nice if some cookies don't have a lot of chocolate chips on the surface of the cookie.
- Move to cooling rack and allow to fully cool before moving to storage.
- Store in air-tight container at room temperature for 5-7 days, but for best flavor, use within the first 3 days.
Tried this recipe?Let us know how it was!
