Description
These are the BEST soft chocolate chip cookies that are tender and gooey on the inside. They’re made with cake flour, creating a super soft and doughy consistency. It’s the perfect soft chocolate chip cookie!
Ingredients
- 1/2 cup (112g) unsalted butter, sliced
- Roughly 1/4 cup (47g) refined coconut oil
- 1/2 cup (100g) light brown sugar, packed
- 1/2 cup (55g) powdered sugar, spooned and leveled
- 1 large egg
- 2 tsp vanilla extract
- 1/2 tsp kosher salt
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp cream of tartar
- 2 cups (224g) cake flour*, spooned and leveled
- 1 cup (160g) dark chocolate chips, plus more for topping
- Flaky sea salt, for sprinkling
Instructions
- Melt the butter in a measuring glass in the microwave (about two 30 second intervals), then mix in enough coconut oil to reach the 3/4 cup line (you might not need an entire 1/4 cup to get there). Stir to melt.
- Pour into a large mixing bowl and whisk with the brown and powdered sugar. Then add in the egg and vanilla and whisk thoroughly for about a minute until the mixture turns creamy and a shade lighter.
- Then whisk in the salt, baking soda, baking powder, and cream of tartar. Switch to a rubber spatula and fold in the cake flour. Just before it’s fully combined, add in the chocolate chips and fold to bring the dough together.
- Using a large cookie scoop (3 tablespoons worth), scoop the dough balls out onto a plate or small tray and roughly roll smooth. The dough should be soft and sticky, but not unmanageable.
- Place a few extra chocolate chips on top of each cookie and chill for 1 hour.
- The dough can also be chilled for longer or overnight, but one hour was the perfect time when testing. The dough balls can also be frozen after their initial 1 hour chill, just add a couple extra minutes to the bake time. The edges will brown more but the center will remain very soft.
- After the hour, preheat the oven to 350F and line a large baking sheet with parchment paper. Place 5 to 6 cookies on the baking sheet well spaced apart and bake for 11-13 minutes. They’ll appear barely golden around the edges with a pale, puffed, and slightly underdone center.
- Sprinkle the warm cookies with flaky sea salt and rest on the pan for about a minute before transferring to a cooling rack and continuing with the rest of the dough.
- They’re the best when they’re slightly warm, so dig in! Otherwise, cool completely and store in a container or sealed bag at room temperature. They’ll keep for about 3 days. I like to revive one in the microwave for about 15-30 seconds.
Equipment
Buy Now → Notes
- TO MAKE YOUR OWN CAKE FLOUR – Measure 2 spooned and leveled cups of all-purpose flour. Then remove 1/4 cup and replace with 1/4 cup of cornstarch. Sift the two together, then measure out your 2 cups of flour needed for the recipe.
- Prep Time: 15 minutes
- Cooling Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
