The perfect soft batch chocolate chip cookies are only minutes away with this easy one bowl method recipe!
Perfect Soft Batch Chocolate Chip Cookies
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

These perfect soft batch chocolate chip cookies are absolutely wonderful (and NEVER last long)!!

Course: Chocolate, Cookies & Bars Recipes, Dessert
Cuisine: American
Servings: 24 cookies (2 dozen, 2" cookies)
Calories: 179 kcal
Author: Angela @ BakeItWithLove.com
Ingredients
  • 3/4 cup butter (room temperature)
  • 1/2 cup light brown sugar (packed)
  • 1/2 cup sugar
  • 1 large egg (room temperature)
  • 1 Tbsp vanilla extract (or vanilla paste)
  • 2 tsp corn starch
  • 1 tsp baking soda
  • 1 pinch salt (optional, if using unsalted butter use 1/2 tsp salt)
  • 2 1/4 cups all-purpose flour
  • 8 oz chocolate chips (or chocolate chunks - milk chocolate, semi-sweet, or dark morsels)
Instructions
  1. Preheat your oven to 350 degrees F (175 degrees C) and line a baking sheet(s) with parchment paper, or coat lightly with non-stick cooking spray.

  2. In a large bowl, cream together the butter and sugars until well blended. Add the egg, vanilla extract, corn starch, baking soda, and salt (if needed). Mix thoroughly.

  3. Add the flour and incorporate into the wet ingredients. Your cookie dough will appear dry and crumbly, but will come together when you roll out your cookie dough balls for baking.

  4. Add the chocolate chips or chunks, then roll into balls a little over 1 inch round using tablespoonful amounts. Place on your baking sheet with 2 inches between cookies. *You can flatten your cookies out prior to baking, using your fingertips or the bottom of a glass, if desired. After baking, you can flatten the cookies slightly by pressing the centers with the back of a spoon (but they do settle a bit once cooled).

  5. Bake at 350 degrees F (175 degrees C) for 12-15 minutes or until your cookies have just begun to take on a golden color around the bottom edges (do not over-bake!).

  6. Remove from the oven and allow to cool for 5 minutes on the baking sheet before transferring to a wire cooling rack to cool completely.