Soft Chocolate Chip Cookies (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 349 grams all-purpose flour, measured accurately
02 - 2 teaspoons cornstarch
03 - 1 teaspoon baking soda
04 - 1 teaspoon baking powder
05 - 1 teaspoon fine sea salt

→ Wet Ingredients

06 - 141 grams unsalted butter, at cool room temperature
07 - 57 grams cream cheese, at room temperature
08 - 250 grams light brown sugar
09 - 100 grams granulated sugar
10 - 2 large eggs, at cool room temperature
11 - 1.5 teaspoons vanilla extract

→ Mix-ins

12 - 340 grams semi-sweet chocolate chips

# Instructions:

01 - Preheat the oven to 175°C. Line baking sheets with parchment paper if baking immediately.
02 - In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, and sea salt until evenly distributed.
03 - In the bowl of an electric mixer, beat the butter, cream cheese, light brown sugar, and granulated sugar on medium-high speed for approximately 2 minutes until pale and creamy.
04 - Add the eggs one at a time, mixing thoroughly after each addition. Blend in the vanilla extract.
05 - Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
06 - Stir in the semi-sweet chocolate chips until evenly distributed throughout the dough.
07 - For optimal texture and flavour, wrap the dough in plastic wrap and refrigerate for at least 2 hours, up to 72 hours. Allow dough to rest at room temperature until just soft enough to scoop.
08 - Using a 1.5-tablespoon spring-loaded scoop, portion the dough onto prepared baking sheets, spacing evenly.
09 - Bake for 10 to 11 minutes, or until the cookies are barely golden at the edges. Do not overbake; cookies will finish setting as they cool.
10 - Let cookies rest on the sheets for 5 minutes before transferring to wire racks to cool completely. Store in an airtight container at room temperature for up to 3 days.

# Notes:

01 - Measure flour using a digital kitchen scale for accuracy and optimal cookie texture.
02 - Bleached all-purpose flour is recommended for softer results; unbleached flour can yield drier cookies.

Back