These simple Soft Chocolate Chip Cookies are just that! They have a tender but dense texture that’s loaded with melty chocolate chips. They’re also easy to make! You can have gooey and soft chocolate chip cookies in minutes that are bakery-worthy.
WHAT YOU NEED unsalted butter refined coconut oil light brown sugar powdered sugar large egg vanilla extract kosher salt baking soda baking powder cream of tartar cake flour dark chocolate chips flaky sea salt
1. 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. 2. 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. 3. 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.
4. 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. 5. Place a few extra chocolate chips on top of each cookie and chill for 1 hour. 6. 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.
7. 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. 8. 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. 9. 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.