If you’ve been craving soft chocolate chip cookies you’ve come to the perfect place! Not all cookies are created equal. Some are crisp and crunchy, while others are soft and chewy. You might be wondering, is there a secret for how to make chocolate chip cookies soft and chewy? Well, I’m so glad you asked – because YES there is! You’re probably familiar with the Nestle Toll House cookie recipe. Today I’m sharing my secrets for how to elevate that classic favorite and take things to the next level. We’re going to make spectacular soft-batch chocolate chip cookies that’ll knock your socks off! So pull out that apron and get ready to bake.
Secrets for Making Soft Chewy Chocolate Chip Cookies
Soft and chewy chocolate chip cookies are the result of using several baking secrets. One is the amount of moisture in the dough. Brown sugar has a higher moisture content than granulated sugar because it contains molasses. To make chocolate chip cookies soft and chewy, use dark brown sugar rather than light brown sugar. In that Nestle Toll House cookie recipe we’re tipping the ratio of brown sugar to granulated sugar in favor of more brown sugar so there’s added moisture in your cookie dough. Further ramp up moisture by upping the amount of vanilla extract; rather than 2 teaspoons I use a generous tablespoon. Ahhh…Pure Mexican Vanilla makes these cookies more scrumptious than ever! Not all vanilla is the same – Mexican vanilla is the very best.
My third secret is adding a sprinkling of cornstarch to the cookie dough. The magic of cornstarch is a softer, more tender cookie with a gentle lift. I normally bake cookies at 350 degrees, but to make sure these cookies retain their moisture I upped the temperature to 375 degrees with a slightly shorter cooking time. These cookies were pulled out of the oven after 9-10 minutes. How can you tell if your cookies are done baking? The simple answer is: the old-fashioned way. Take a peek inside the oven toward the end of the baking time. When the rim of the cookies are slightly golden brown, but the center 1/3 of each cookie remains pale and a bit undercooked – that’s the sign of a perfect chocolate chip cookie. Pull your baking tray out of the oven right away!
Baking Tip for Soft Chocolate Chip Cookies > How to Measure Flour
This chocolate chip cookies recipe depends on correctly measured flour. How to measure flour: Start by gently fluffing up the flour inside your flour sack or container. Using a spoon, sprinkle spoonfuls of flour into your measuring cup until it’s almost overflowing. Scrape off the excess flour by running a straight-edge knife across the top of your measuring cup. If you’re not using this method for measuring flour, there’s a very good chance you’re using way too much flour in your recipes. Using too much flour in your cookie dough, or baking cookies a few minutes longer at a lower temperature (the moisture will be zapped out of them), will result in a batch of crispy crunchy cookies rather than soft chocolate chip cookies.
Nestle Toll House Cookie Recipe – Elevated
These are all the ingredients you’ll need to make fabulously soft chocolate chip cookies: salted butter, granulated sugar, dark brown sugar, vanilla, two eggs, cornstarch, baking soda, salt, all-purpose flour, and 2-1/2 cups of semi-sweet chocolate chips (1/2 cup more chocolate chips than the Nestle Toll House cookie recipe). For garnishing the warm cookies use an additional 1/3 cup of chocolate chips.
Preheat your oven to 375 degrees. In the bowl of a stand mixer with the paddle attachment, cream together the butter, granulated sugar, brown sugar and vanilla. Add the eggs and mix to combine. Add the baking powder, cornstarch and salt. Mix briefly. Add the flour and mix until just incorporated. If needed, scrape down the sides of the mixing bowl with a spatula and briefly mix again. With a spatula, gently fold the chocolate chips into the cookie dough.
Using a medium cookie scoop, portion out the cookie dough onto three baking trays. This recipe makes 36 soft chocolate chip cookies. Bake the cookies for 10-12 minutes or until the cookies are lightly golden around the edges but still slightly undercooked in the center.
Optional Garnish for Chocolate Chip Cookies Recipe
As each baking tray comes out of the oven, garnish the warm cookies by gently pressing in a few additional chocolate chips on the top. Allow the cookies to cool for 10-12 minutes on the baking tray before transferring them to a cooling rack to continue cooling and solidifying. If family or friends are over, these soft-batch cookies won’t last! The scrumptious aroma that fills your home is like the alluring tune of the Pied Piper’s magical flute. Everyone will be drawn to your kitchen wanting a cookie or two.
Here’s one last mouthwatering view of my soft chocolate chip cookies. Now you too know the secrets for how to elevate the Nestle Toll House Cookie Recipe and take things to the next level!
Best Kitchen Tools for Cookie Recipes > SHOP THIS POST
When making all of my cookie recipes, I depend on my KitchenAid stand mixer for quick, easy, even mixing. It produces beautiful results each and every time. The best kitchen tools are those that making cooking and baking a breeze and improve your quality of life! Time saved in the kitchen means more time with family and friends.
Soft Chocolate Chip Cookies Recipe
Yield 36 Cookies
- 2 sticks butter (1 cup), softened
- 1 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 2 large eggs, room temperature
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2 + 1/4 cups flour
- 2 + 1/2 cups semi-sweet chocolate chips
- Optional Garnish: Extra chocolate chips for hand-pressing into warm cookies
- Preheat your oven to 375 degrees.
- In the bowl of a stand mixer, add the softened butter, dark brown sugar, granulated sugar, and vanilla. Cream these ingredients together using the paddle attachment. Add the two eggs and mix until incorporated.
- Add the cornstarch, baking soda, and sea salt. Mix just briefly! Add the flour and mix until incorporated. With a spatula, fold the chocolate chips into the cookie dough.
- With a cookie scoop, portion out the cookie dough onto three cookie sheets. Bake for 9-10 minutes or until the edges of the cookies (2/3 of the cookie) are lightly golden brown and the center of the cookies (1/3 of the cookie) are still pale and slightly undercooked. Immediately remove the cookies from the oven.
- While the cookies are still warm, hand press extra chocolate chips into the cookies. This will give your cookies a lovely bakery-style look. Allow the cookies to remain on the cookie sheets for 10-12 minutes to cool down. Carefully transfer the cookies to a cooling rack where they can finish cooling and solidifying.
- Enjoy your yummy, soft chocolate chip cookies!
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Soft Chocolate Chip Cookies from Scratch > Your Thoughts
When baking cookies for family and friends do you have a trusted go-to recipe? Is it the Nestle Toll House cookie recipe, a beloved hand-written recipe, or one from a magazine clipping or cookbook? What do you think about this soft chocolate chip cookies recipe? Share your thoughts in the comments below!