Can I Use Cornstarch in Any Cookie Recipe?

Yes! Just adjust the amount based on how soft you want the cookies. For delicate cookies like sugar cookies, stick to about 1 teaspoon per cup of flour.

What’s the Best Way to Store Soft Cookies?

Keep your cookies in an airtight container at room temperature. If you want extra softness, add a slice of bread or even a marshmallow.

Can I Freeze Cookies Without Making Them Hard?

Absolutely. Freeze them in a single layer, then transfer them to a freezer-safe bag. Thaw at room temperature when ready to eat.

Why Does My Dough Need to Be Cold?

Chilled dough spreads less in the oven, which helps cookies stay thick and soft. Plus, it gives the flavors time to develop.

What Is the Secret Ingredient to Keep Cookies Soft?

Description

These are THE BEST soft chocolate chip cookies! No chilling required. Just ultra thick, soft, classic chocolate chip cookies!

Ingredients

▢2 3/4 cups (349 grams) all-purpose flour, measured correctly
▢2 teaspoons cornstarch
▢1 teaspoon baking soda
▢1 teaspoon baking powder
▢1 teaspoon fine sea salt
▢10 tablespoons (141 grams) unsalted butter, at cool room temperature
▢1/4 cup (57 grams) cream cheese, at room temperature
▢1 1/4 cups (250 grams) light brown sugar
▢1/2 cup (100 grams) granulated sugar
▢2 large eggs, at cool room temperature
▢1 1/2 teaspoons vanilla
▢2 cups (340 grams) semi-sweet chocolate chips

Instructions

If baking right away, preheat oven to 350ºF. Line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
In the bowl of an electric mixer, beat the butter, cream cheese, granulated sugar, and brown sugar on medium-high speed until light and creamy, about 2 minutes. Add in the eggs, one at a time, beating well after each addition. Beat in the vanilla. Slowly beat in the flour mixture. Stir in the chocolate chips.
If time permits: Wrap dough in plastic wrap and refrigerate for at least 2 hours but no more than 72 hours. This allows the dough to “marinate” and the final cookies to become thicker and more flavorful. Let dough sit at room temperature until it is just soft enough to scoop.
Using a medium (1 1/2-tablespoon size) spring-loaded scoop, drop balls of dough onto prepared baking sheets.
Bake for 10 to 11 minutes, or until barely golden brown. Don’t overbake – the cookies will continue to cook from residual heat. Cool for 5 minutes before removing to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dessert
Method: bake
Cuisine: American

Nutrition

Serving Size: 1 seving
Calories: 250kcal
Sugar: 20.5g
Sodium: 169.3mg
Fat: 12.2g
Carbohydrates: 33.4g
Fiber: 1.4g
Protein: 3.2g
Cholesterol: 35.9mg