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Soft Chocolate Chip Cookies are ultra ooey and gooey with two secret ingredients to keep them ultra soft and tender! Your friends will LOVE these cookies.

Soft Chocolate Chip Cookies

Soft Chocolate Chip Cookies are ultra ooey and gooey with two secret ingredients to keep them ultra soft and tender! Your friends will LOVE these cookies. Click here to download my FREE cookie customization guide!

Course Dessert
Cuisine American
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yields: 26 cookies
Recipe by Tessa Arias

Ingredients

  • 2 3/4 cups (349 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons cornstarch
  • 1 teaspoon fine sea salt
  • 10 tablespoons (142 grams) unsalted butter, at room temperature
  • 1/4 cup (50 grams) cream cheese, at room temperature
  • 1 1/4 cups (250 grams) brown sugar
  • 1/2 cup (100 grams) granulated sugar
  • 1 1/2 teaspoons vanilla
  • 2 large eggs, at room temperature
  • 2 cups 340 grams) semi sweet chocolate chips

Directions

  1. Preheat oven to 350ºF. Line baking sheets with nonstick baking mats or parchment paper.
  2. In a medium bowl combine the flour, baking soda, baking powder, cornstarch, and salt.

  3. In the bowl of an electric mixer beat the butter, cream cheese, granulated sugar, and brown sugar until light and creamy, about 2 minutes. Add in the vanilla and the eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in the chocolate chips. 

  4. If time permits: wrap dough in plastic wrap and refrigerate for at least 2 hours but no more than 72 hours. This allows the dough to “marinate” and for the final cookies to become softer, thicker, and more flavorful. Allow to come to room temperature before shaping.
  5. Divide dough into 2-tablespoon sized balls and drop onto prepared baking sheets.

  6. Bake for 10 to 11 minutes, or until light golden brown. Don’t over-bake. Cool for 2 minutes before removing to wire racks to cool completely.