Easy Soft & Chewy Chocolate Chip Cookies
These delicious 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!
Yield: 12 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.
Notes
*Note – To measure the flour correctly, make sure to fluff your flour with a spoon then gently scoop it into the measuring cup and level off the top before adding to your mixing bowl.