When is the best time to eat soft cookies?

These are best when they're still warm. At this point, the chocolate is gooey and the cookies are buttery and tender.

How can I reheat these cookies?

As the cookies cool, they will firm up just a bit. To revive that soft and gooey texture, you can either pop a cookie in the microwave for about 20 seconds or use the oven to reheat the entire batch.u003cbr/u003eu003cbr/u003ePreheat the oven to 250F and place the cookies on a large baking sheet with parchment paper. The cookies shouldn't be touching, but you can place them side-by-side equality spaced out. Bake for 6-8 minutes or until completely warm. Now they're good as new!

How long do these cookies keep?

Store the cookies in an airtight container at room temperature. They will keep for up to 5 days, reheating when needed.

What does cornstarch do for cookies?

Cornstarch is known in baking for creating a soft and tender texture... whether you're baking a cake or whipping up some cookie dough. Adding just a little bit to the dry ingredients helps to soften the gluten strands in the flour. Gluten is what creates that chewy texture, so breaking those down will lend a more tender texture.

What can I use instead of cornstarch?

If you don't have cornstarch, you could also use the same amount of arrowroot, potato starch, or tapioca flour. Since we're using such a small amount in this recipe, using a different type of starch won't make or break these cookies. But please still use a starch! It's the secret to getting that soft and gooey texture.

Why is the cooking temperature different to normal cookie recipes?

We're using a lower temperature for this recipe because of the high flour content in the dough. Using a lower temperature prevents the cookies from over baking and drying out. Plus, a lower temperature helps the inside stay nice and soft.

Soft Chocolate Chip Cookies - Butternut Bakery

Soft Chocolate Chip Cookies

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4.9 from 13 reviews

Author: Jenna Barnard
Total Time: 27 minutes
Yield: 12 large cookies

Description

These are the BEST soft chocolate chip cookies that are tender and gooey on the inside. They’re mixed with a bit of cornstarch and baked low and slow, creating a super soft and doughy consistency. Plus, there’s no refrigerating or waiting. Just mix up the dough and bake!

Ingredients

2 1/2 cups (330g) all purpose flour, spooned and leveled*
1/2 tsp baking soda
2 tsp cornstarch
1/4 tsp salt
3/4 cup (170g) light or dark brown sugar, packed
1/4 cup (55g) granulated sugar
3/4 cup (170g) unsalted butter, melted and cooled
1 large egg
1 tbsp vanilla extract
1 cup (180g) chocolate chips**
Flaky sea salt for sprinkling (optional)

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Instructions

Preheat the oven to 325F and line a large cookie sheet with parchment paper.
Whisk together the flour, baking soda, cornstarch, and salt in a bowl and set aside. **Make sure to spoon and level the flour! Gently spoon the flour into the measuring cup and level it off with a flat edge. Don’t shake it down or pack it in.
Melt the butter in a microwave safe bowl and allow it to cool for 5 minutes. Using an electric mixer or whisk, mix together the melted butter and sugars. Mix until it comes together like a thin paste (about a minute or two).
Mix in the egg and vanilla until smooth.
Add in the dry ingredients one half at a time. If making by hand, switch to a rubber spatula to fold together. Just before the dough completely comes together, toss in the chocolate chips and fold/mix to fully combine. Careful not to over mix.
Use a large 2oz cookie scoop and place 5-6 scoops on your cookie sheet. Bake for 10-12 minutes. Start at 10 and go up from there. They will look pretty pale because of the low temperature but just keep an eye on the edges. They’ll turn a very very light golden brown. If you’re unsure, just take them out. It’s better to be under than over baked!
Transfer the cookies to a cooling rack and sprinkle with some sea salt while they’re still warm. Cool for about 10 minutes and dig in while they’re still warm and gooey. Enjoy!

Equipment

2 oz Scoop

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Notes

*To measure flour properly, spoon it into your measuring cup and level it off with a butter knife.
**I prefer dark chocolate chips, but use whatever kind you like best!

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Find it online: https://butternutbakeryblog.com/easy-chocolate-chip-cookies/

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