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Ingredients
- 2.25 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 0.75 cup packed light brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2.5 cups semi-sweet chocolate chips
Before you start
Equipment You'll Need
- Electric mixer
- Large mixing bowl
- Medium mixing bowl
- Baking sheets
- Parchment paper
- Cookie scoop or tablespoon
- Wire cooling rack
Safety Tips & Important Notes
Follow these for best results and safety.
- Don't overbake - cookies will continue cooking on the hot pan after removal from oven
- Cornstarch helps keep cookies extra soft and tender
- Chill dough for 30 minutes if it seems too soft to handle
- Use room temperature eggs for better mixing
Instructions
-
Preheat oven to 350°F and line baking sheets with parchment paper.
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In a medium bowl, whisk together flour, cornstarch, baking soda, and salt.
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In a large bowl, cream softened butter with both sugars using an electric mixer until light and fluffy, about 3 minutes.
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Beat in eggs one at a time, then add vanilla extract.
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Gradually mix in the flour mixture until just combined, being careful not to overmix.
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Fold in chocolate chips until evenly distributed throughout the dough.
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Scoop dough into 2-tablespoon portions and place 2 inches apart on prepared baking sheets.
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Bake for 9-11 minutes until edges are set but centers still look slightly underdone.
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Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack.
Chef's notes
Store in airtight container for up to 1 week
Cookies can be frozen for up to 3 months
For even softer cookies, slightly underbake and let them finish cooking on the pan
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