These Soft Baked Chocolate Chip Cookies include a special ingredient to make them perfectly thick, chewy, and soft! Read the whole post for tips and techniques for baking the best chocolate chip cookies!
2 1/2 to 2 3/4cupall-purpose flour (start with less, do 1 test cookie, and add more if needed)
1tspbaking soda
1tspsalt
1Tbspcornstarch
1(11-12oz) bag Guittard Milk Chocolate Chips
Instructions
Cream the butter and sugars together in a stand mixer with the paddle attachment.
Add the eggs and vanilla. Mix well, then scrape the bowl.
Combine the flour, baking soda, salt, and cornstarch in a bowl. Add dry ingredients all at once into the butter mixture, and mix just until incorporated.
TEST COOKIE DOUGH: Scoop 1 test cookie onto a silicone lined baking sheet. Bake at 350 degrees Fahrenheit for 9 to 11 minutes, until just set in the center. If the cookie spreads, add ¼ cup more flour to the remaining dough and do another test cookie.
Scoop the cookie dough onto cool (not warm) silicone lined baking sheets, bake at 350 degrees Fahrenheit for 9 to 11 minutes, until just set in the centers. (10 minutes was perfect for my oven.)
Allow cookies to rest on the cookie sheet for 2 to 3 minutes, then transfer cookies to a wire rack to cool. Store cookies in an airtight container.