Soft Baked Chocolate Chip Cookies {Better than Crumbl Cookies!!}
Thick. Soft. Chewy. Are you craving chocolate chip cookies that are large and irresistibly soft with perfectly crisp edges?! My favourite Soft Baked Chocolate Chip Cookies are for you! These cookies rival gourmet bakery-style chocolate chip cookies, like Crumbl or Craig’s Cookies, and are easily made in minutes!
My Soft Baked Chocolate Chip cookies are simple to prepare in 10 minutes, so satisfying to enjoy, and will leave your house smelling delicious for days! Come join me as I show you how to make my irresistible Soft Baked Chocolate Chip Cookies!
To make these cookies you will need:
- Butter – unsalted, melted
- Sugar – combination of brown sugar and granulated sugar
- Egg – 1 egg + 1 egg yolk, both room temperature
- Flour – All purpose *to correctly measure: spoon flour into measuring cup then level top with knife!
- Cornstarch – the secret to those crispy exteriors and soft centres!!
- Chocolate Chunks!! – a combination of semi-sweet and milk chocolate
- Cookie essentials: Vanilla Extract, baking soda, salt,
Let’s make my favourite Soft Baked Chocolate Chip Cookies!
Line a baking sheet with parchment paper. Set aside.
Prepare Dry Mixture
In a small bowl, whisk together flour, baking soda, cornstarch and salt. Set aside.
Dough Making
Prepare your wet mixture by using a large bowl with an electric mixer or the bowl of a stand mixer, to beat sugars (brown and granulated) with melted butter.
Add in egg and vanilla extract and mix until smooth (~1 min). Scrape sides of bowl incorporate all the batter.
Slowly add flour mixture to the wet butter/sugar/egg mixture, beating on low speed until just combined.
Add chocolate chips or roughly chopped chocolate pieces to the batter. Mix until just combined.
Scoop dough into 3 tbsp portions and set on flat plate/baking sheet. Lightly pat surface of each dough round.
Refrigerate dough for at least 30 min (ideally 1 hour or more for best flavour).
Preheat oven to 350F (325F if using convection bake). Once dough is chilled, remove from fridge and place cookies onto baking sheet, spaced 2-3″ apart.
Bake cookies at 350F for 10-12 min or until the edges are golden brown. Immediately take a round cookie cutter (or cup/bowl) big enough to fit over cookie and use it to shape cookie into perfect circle.
Sprinkle each cookie with flaked salt, allow to cool completely on the baking sheet and Enjoy!
Also check out:
Halva Chocolate Chip Cookies
Nutella Stuffed Chocolate Chip Cookies
Oatmeal Chocolate Chip Cookies
Soft Baked Chocolate Chip Cookies {Better than Crumbl Cookies!}
Ingredients
Wet Ingredients
- 1 cup (230g) Unsalted Butter melted
- 1 cup (200g) Light Brown Sugar packed into measuring cup
- 3/4 cup (150g) Granulated Sugar
- 1 Egg large, room temperature
- 1 Egg Yolk large, room temperature
- 2 tsp Vanilla Extract
Dry Ingredients
- 2 1/2 cup (300g) All-purpose Flour *measure by scooping flour into a measuring cup and levelling off the top with a knife!
- 1/2 tsp Baking Soda
- 1 tbsp Cornstarch
- 1 tsp Flaked Salt like Kosher or Sea salt + extra pinch for finishing cookie tops!
- 2 cup (290g) Combination of Milk Chocolate and Dark Chocolate roughly chopped chocolate or chocolate chips!
Instructions
- Line a baking sheet with parchment paper. Set aside.
Prepare Dry Mixture
- In a small bowl, whisk together flour, baking soda, cornstarch and salt. Set aside.
Dough Making
- Prepare your wet mixture by using a large bowl with an electric mixer or the bowl of a stand mixer, to beat sugars (brown and granulated) with melted butter. Add in egg and vanilla extract. Mix until smooth (~1 min). Scrape sides of bowl to incorporate all the batter.
- Slowly add flour mixture to the wet butter/sugar/egg mixture, beating on low speed until just combined. Add roughly chopped chocolate pieces to the batter. Mix until chocolate speckles dough (only a few seconds).
- Scoop dough into 3 tbsp portions and set on flat plate/baking sheet.
- Refrigerate dough for at least 30 min (ideally 1h).
- Preheat oven to 350F (325F if using convection bake).
- Once dough is chilled, remove from fridge and place cookies onto baking sheet, spaced 2-3" apart (note: I have 4-5 cookies on a baking sheet, at a time).
- Bake cookies at 350F for ~12 min or until the edges are golden brown. Immediately take a round cookie cutter (or cup/bowl) big enough to fit over cookie and use it to shape cookie into perfect circle.
- Sprinkle each cookie with flaked salt and allow them to cool completely on the baking sheet.
- Enjoy!
Video
Notes
- To measure flour correctly: Use a spoon to scoop flour into your measuring cup and level off excess flour with a knife/flat surface! This ensures you don’t add too much flour and end up with dry cookies
- If using regular table salt instead of flaked salt – reduce the amount of salt by half
- If using Salted Butter – do not add any additional salt to the cookie dough!
- Don’t forget your round cookie cutter!! This step allows your cookies to get really tall sides and have a perfect circle appearance
- A sprinkle of salt on top of these cookies brings all of the flavours together and makes for the perfect cookie!
- After scooping, these cookies can be put into a freezer safe bag and stored in the freezer for up to 6 months!! Perfect for your late night ooey gooey chocolate chip cookie snacking needs
