This recipe is adapted from Sally’s Baking Addiction. I can’t say enough how much I LOVE Sally’s recipes. I am one of her hugest fans!
She has many different ways on how to make the perfect chocolate chip cookie. I wanted to focus on my favorite chocolate chip cookie, which is the soft, thick kind.
Sally has a few tricks that helps takes this recipe to a different level.
- use room temperature unsalted butter
- cornstarch helps thicken and “lifts” up the cookie
- CHILLING the dough is mandatory
Servings: 2 dozen, or 28 if you make smaller cookies (like I did in the above pictures)
Prep time: 1 hr 15 minutes
Bake time: 10-12 minutes
Thick and Soft Chocolate Chip Cookies
- 3/4 c. (1 1/2 sticks) of room temperature unsalted butter
- 3/4 c. brown sugar (light or dark)
- 1/4 c. white granulated sugar
- 1 large egg, room temperature
- 2 tsp vanilla extract
- 2 c. all purpose, non-bleached, flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1 c. chocolate chips ( I prefer semi-sweet)
- With a hand mixer or stand up mixer, beat sugar and butter together in a large bowl until creamy. Afterwards, add the egg and vanilla.
- In a separate bowl, combine flour, cornstarch, baking soda, and salt. Slowly add the dry ingredients in with the wet ingredients. The dough will get pretty thick. I usually stop using the hand mixer and just mix it with a spatula at this point.
- Add in the chocolate chips.
- Cover tightly and chill for at least an hr and up to two days.
- When your ready to bake, set the oven to 350 and bring out the dough to get to room temperature for 10 minutes.
- Line baking sheets with parchment paper or silicone baking mats.
- The dough will be slightly crumbly, but will firm back up when you roll the dough into balls. (about 1.5 TBSP size.)
- Bake for 10-12 minutes, until a little golden brown on the edges. The cookies will look very soft when you first take them out. Do not remove them once they come out of the hot oven. Let them sit for 5 minutes before transferring unto a cooling rack.