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Secret Cornstarch Soft Batch Cookies

The ultimate soft cookie recipe using cornstarch to create a tender, ice-cream-scoop-like dough and cookies that stay soft for days.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • 0.75 cup unsalted butter softened to room temperature
  • 0.75 cup brown sugar packed
  • 0.25 cup granulated sugar
  • 1 egg large, room temperature
  • 1 egg yolk extra yolk makes it chewy
  • 2 tsp vanilla extract
Dry Ingredients
  • 2.25 cups all-purpose flour
  • 2 tsp cornstarch the secret ingredient
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1.5 cups semi-sweet chocolate chips

Equipment

  • Stand Mixer or Hand Mixer
  • Large Mixing Bowl
  • Baking sheets
  • Parchment paper
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (approx. 3 minutes).
  4. Beat in the egg, extra egg yolk, and vanilla extract until fully combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until streaks of flour disappear. Do not overmix.
  6. Fold in the chocolate chips by hand.
  7. Scoop dough into 1.5 tablespoon balls and place on prepared baking sheets. (Optional: Chill dough for 30 mins to prevent spreading).
  8. Bake for 10-12 minutes. The edges should be barely golden and the centers should still look slightly soft/underdone.
  9. Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack.

Notes

The cornstarch creates a very soft texture. Do not overbake, or you lose the effect.