Soft Batch Chocolate Chip Cookies
Serves: 20
  • ¾ cup unsalted butter, softened
  • ¾ cup light brown sugar
  • ¼ cup granulated sugar
  • 1 egg
  • 1 tsp. vanilla
  • 2 cups flour
  • 2 tsp. cornstarch
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1 (12 ounce) bag semi-sweet chocolate chips, divided (I used the jumbo chips)
  1. In a large bowl (or standing mixer) cream together the butter, sugars, egg and vanilla scraping bowl occasionally
  2. While the butter mixture is creaming, combine the flour, cornstarch, baking soda and salt in a small bowl
  3. Slowly add the dry ingredients to the butter/sugar mixture and mix until combined
  4. Add in all of the chocolate chips, except ⅓ cup, and mix until they are evenly distributed throughout the batter
  5. Make dough balls, about 2 Tablespoon in size. I used 2 scoops from my 1 tablespoon cookie scoop to make them uniform in size. Put them on a cookie sheet, lined with parchment paper. I fit about 8-9 per sheet. Slightly flatten them down and add 3-4 chocolate chips (from the reserved ⅓ cup chips) on top to make they photo worthy.
  6. Refrigerate cookie dough for at least 2 hours
  7. When you're close to the 2 hour mark, pre-heat the oven to 350 degrees. Once the oven comes to temp, bake the cookies for 13-14 minutes. Be careful not to overtake them or they won't be the soft cookies you're hoping for.
  8. Take the cookies out of the oven and let them cool on the cookie sheets.
Recipe by Made by Melissa Lee at