Chocolate chip cookies are a classic and are definitely among my favorite cookies. I’ve made these cookies since I was eight or nine years old, and I still feel that there are few things better than fresh homemade chocolate chip cookies right from the oven. My only gripe is that they would only taste soft and chewy the first day, and then they would crisp up by the second day. Although the crisp chocolate chip cookies still tasted just fine (no one ever complained), I was never fully satisfied with them. So recently I set out on a mission to bake chocolate chip cookies that remained soft the next day. I did a lot of research and tried out many recipes, and I finally have adapted my own recipe to create soft, chewy, delicious chocolate chip cookies that actually stay soft!
And now I share it with you.
1 cup unsalted butter, softened
1 cup packed light brown sugar
½ cup granulated sugar
1 ½ tsp. vanilla extract
2 ¼ cups all-purpose flour
½ tsp. baking powder
1 tsp. baking soda
1 ½ tsp. cornstarch
¾ tsp. salt
2 cups chocolate chips (dark, milk, or semi-sweet)
1. In a large mixing bowl, beat the butter and sugars with an electric mixer on medium speed until light and fluffy. Add the eggs and vanilla and continue to beat until thoroughly combined.
2. In another bowl, combine the flour, baking powder, baking soda, cornstarch, and salt. Slowly add the dry ingredients to the bowl with the butter mixture and beat until everything is combined. Stir in the chocolate chips. Allow the dough to chill in the fridge for about 30 minutes
3. Preheat oven to 350 degrees. Once the dough has chilled, take a heaping tablespoon of dough and shape it into a ball, then place on a cookie sheet. Continue this process, placing the cookies a few inches apart on the baking sheet, until the baking sheet is full. Bake for 9-12 minutes, or until the cookies are very slightly brown on the edges but still soft in the center (Do not overbake!). Allow the cookies to cool for a minute or two on the baking sheet, then transfer the cookies to a cooling rack. Continue this process with the remainder of the cookie dough.
4. Once the cookies have cooled, store them in an airtight container. They will stay soft and chewy for a few days. 😊