These delicious chewy chocolate chip cookies have a rich flavor, a little crunch around the edges and soft, chewy centers. They’re so easy to make at home, but they’ll taste like you went to the bakery!
We love these soft and chewy chocolate chip cookies.
They taste like something you would buy at a bakery, but they’re so easy to make right in your own kitchen. You don’t even need an electric mixer to make them. You can do it all by hand. The flavor and texture of these cookies is the best. They have a special ingredient (pancake syrup) that gives them a unique caramelized taste and takes them to another level. The edges are a little crunchy and the centers are soft and chewy.
You gotta try these!
Recipe adapted from Sugar Spun Run.
Video Instructions:
Ingredients in Easy Soft & Chewy Chocolate Chip Cookies:
Unsalted Butter
Brown Sugar
Granulated Sugar
Egg
Vanilla Extract
Pancake Syrup
All Purpose Flour
Cornstarch
Baking Soda
Baking Powder
Salt
Semi-sweet Chocolate Chips
Milk Chocolate Chips
How to Make Easy Soft & Chewy Chocolate Chip Cookies:
***Baking instructions updated September 2023. The written instructions now differ slightly from instructional video. Please follow the written instructions.
1) Place butter in a large, microwave-safe mixing bowl then heat in microwave just until butter melts (about 45 seconds). Sit the bowl aside and allow the butter to cool.
2) In a separate, smaller mixing bowl, whisk together flour, cornstarch, baking soda, baking powder and salt.
Note – To measure the flour correctly, first fluff your flour with a spoon, then use the spoon to gently scoop flour into the measuring cup until it passes the rim. Use the flat side of a knife to level off the measuring cup before adding flour to your mixing bowl.
3) Add brown sugar and granulated sugar to the cooled melted butter and stir together until they’re well combined and lumps are gone.
4) Add egg to the wet ingredients and stir until well combined.
5) Add vanilla extract and syrup to the wet ingredients and stir until well combined.
6) Stir half of the flour mixture into the wet ingredients until combined, then add remaining flour and stir until fully incorporated.
7) Stir in chocolate chips.
8) Cover bowl with plastic wrap and refrigerate dough for at least 30 minutes to help prevent cookies from spreading too much while baking.
9) Preheat oven to 350F and line a large baking sheet with parchment paper.
10) Scoop out about 3 Tablespoons of dough for each cookie and shape into balls. Place onto the prepared baking sheet at least 2 inches apart.
11) Bake for 15-20 minutes, until the edges are golden brown and the tops have started to brown. Keep an eye on them because some ovens bake faster.
12) Cool for 5 minutes on the cookie sheet before serving. Cover any unused dough with plastic wrap and store it in the fridge.
Easy Soft & Chewy Chocolate Chip Cookies
Ingredients
- ½ cup unsalted butter, melted and cooled
- ¾ cup + 2 Tablespoons light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg, room temperature
- ½ teaspoon vanilla extract
- 3 Tablespoons pancake syrup
- 2 cups all purpose flour (fluffed, spooned and leveled)
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup semi-sweet chocolate chips
- ½ cup milk chocolate chips
Instructions
- Place butter in a large, microwave-safe mixing bowl then heat in microwave just until butter melts (about 45 seconds). Sit the bowl aside and allow the butter to cool for at least 5 minutes.
- In a separate mixing bowl, whisk together flour, cornstarch, baking soda, baking powder and salt.*
- Add brown sugar and granulated sugar to the cooled melted butter and stir together until well combined and lumps are gone.
- Add egg to the wet ingredients and stir until well combined.
- Add vanilla extract and syrup to the wet ingredients and stir until well combined.
- Stir half of the flour mixture into the wet ingredients until combined, then add remaining flour and stir until fully incorporated.
- Stir in the chocolate chips.
- Cover bowl with plastic wrap and refrigerate dough for at least 30 minutes (to help prevent cookies from spreading too much while baking).
- Preheat oven to 350F and line a large baking sheet with parchment paper.
- Scoop out about 3 Tablespoons of dough for each cookie and shape into balls. Place onto the prepared baking sheet at least 2 inches apart.
- Bake for 15-20 minutes, until the edges are golden brown and the tops have started to brown. Keep an eye on them because some ovens bake faster.
- Cool for 5 minutes on the cookie sheet before serving. Cover any unused dough with plastic wrap and store it in the fridge.
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