The BEST Soft and Chewy Chocolate Chip Cookies

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine can be more budget-friendly.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate has less sugar and more antioxidants, while chocolate chunks can be less expensive.

Melt 1 cup of unsalted butter in the microwave in 20-25 second intervals, stirring in between until fully melted.

Let the melted butter cool for about 10 minutes until it is no longer warm to the touch.

In a mixing bowl, combine 1 1/4 cups of firmly packed brown sugar and 1/2 cup of granulated sugar with the cooled melted butter, stirring until well combined.

Add 1 large egg and 1 egg yolk to the sugar and butter mixture, ensuring the egg is cracked into a separate dish first to check for shells.

Stir in 1 1/2 teaspoons of vanilla extract until well mixed.

In a separate bowl, whisk together 2 3/4 cups of all-purpose flour, 2 teaspoons of corn starch, 1 teaspoon of baking soda, and 1 teaspoon of table salt until evenly combined.

Gradually fold the dry ingredients into the wet ingredients in three or four parts, mixing until just combined.

Stir in 1 3/4 cups of semisweet chocolate chips until evenly distributed throughout the dough.

Optionally, reserve some chocolate chips to sprinkle on top of the cookies before baking for a nicer appearance.

Drop spoonfuls of dough onto ungreased baking sheets, spacing them out evenly.

Bake in a preheated oven at 350°F (175°C) for 10-12 minutes or until the edges are golden.

Remove from the oven and let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

Cooking Techniques

Equipment Needed

Allergens