JesseEatzThe ultimate chewy, golden-brown chocolate chip cookie with crisp edges and a rich, buttery finish. balanced with a hint of sea salt.
In a large bowl or stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
Room temperature butter is key for that soft, aerated texture.
Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. The cornstarch is the secret to keeping them extra soft!
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Fold in the chocolate chips by hand.
Cover the dough and chill in the refrigerator for at least 30 minutes. This prevents spreading and keeps the centers thick.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop tall mounds of dough (about 2 tablespoons each) onto the sheet.
Keep the dough mounds tall rather than flat for a softer center.
Bake for 8-10 minutes. The edges should be just barely golden, and the tops should still look slightly underbaked and pale.
Do NOT overbake! They will firm up as they cool.
Let the cookies rest on the hot baking sheet for at least 8-10 minutes before moving them. This 'carryover cooking' is essential for the softest result.
To keep these ultra-soft, we're pulling them out of the oven just before they look done. The residual heat on the baking sheet will finish them off without drying them out. The extra brown sugar and slightly higher flour ratio ensures a pillowy, soft bite every time.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.