The Best Soft Chocolate Chip Cookies!
Buttery, melt-in-your-mouth soft, with pools of melted chocolate, these soft chocolate chips cookies will be your new favorite recipe! Once you take a bite of one of these cookies, you won't be going back to store-bought cookie dough ever again!
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp cornstarch
- 1/2 cup salted butter*, browned slightly cooled for 5 minutes
- 3/4 cup brown sugar
- 1/4 cup granulated white sugar
- 3 tbsp maple syrup pancake syrup works great!
- 2 tsp vanilla extract
- 1 large egg
- 1 1/2 cups chocolate chips
Instructions
- Start by browning your butter and then placing it in the fridge for 5 minutes to cool slightly while you mix together your dry ingredients. Find detailed instructions for browning butter here. However, if you're short on time, just melting your butter works too.
- In a medium size bowl, whisk together the flour, salt, baking soda and cornstarch. Set aside.
- In a large bowl, whisk together the slightly cooled brown butter, brown sugar, white sugar, maple syrup, vanilla extract and egg. Add the dry ingredients to the wet ingredients and stir together to form a soft dough before folding in the chocolate chips. Chill the dough in the fridge for at least 30 minutes to an hour and up to a day.
- After chilling the dough, preheat your oven to 350 °F and line two large cookie sheets with parchment paper or silicone baking mats. Roll tablespoons of dough into balls and place 2 in. apart on your prepared pans. Bake for 10-11 minutes or until the edges are lightly browned. The cookies should look under-baked in the center.
- Remove the warm cookies to a wire cooling rack and allow them to cool for a few minutes. The cookies will firm up a bit as they cool. Cookies served fresh out of the oven are always best, but these cookies will stay fresh and soft for several days. Enjoy!
Notes
*I like to use salted butter, but if you only have unsalted butter, simply add a scant 1/2 tsp of salt to your melted butter and you're good to go!
**Store leftover cookies in an airtight container at room temperature up to four-five days. You can also freeze baked cookies for up to three months, or you can freeze unbaked balls of cookie dough so that you always have dough ready for cookie emergencies!