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.
10tablespoons (142 grams) unsalted butter, at cool room temperature
1/4cup(50 grams) cream cheese,at room temperature
1 1/4cups(250 grams) brown sugar
1/2cup(100 grams) granulated sugar
1 1/2teaspoonsvanilla
2large eggs, at cool room temperature
2cups(340 grams) semi-sweet chocolate chips
Instructions
If baking right away, preheat oven to 350ºF. Line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, cornstarch, and salt.
In the bowl of an electric mixer, beat the butter, cream cheese, granulated sugar, and brown sugar on medium-high speed until light and creamy, about 2 minutes. Add in the vanilla and the eggs, one at a time, beating well after each addition. Slowly beat in the flour mixture. Stir in the chocolate chips.
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 the final cookies to become thicker and more flavorful. Let dough sit at room temperature until it is just soft enough to scoop.
Bake for 10 to 11 minutes, or until barely golden brown. Don’t overbake - the cookies will continue to cook from residual heat. Cool for 5 minutes before removing to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.
Notes
Be sure to measure your flour correctly. I highly recommend using a digital kitchen scale to weigh your flour, or use the spoon and level method if you don’t have a scale. Improper measuring can cause dry, tough, hard cookies, or cookies that don’t spread.I also highly recommend using bleached all-purpose flour, as unbleached flour may cause dry, crumbly cookies.