Soft & Chewy Chocolate Chip Cookies

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat oven to 325°F (165°C). 2. Line baking sheets with parchment paper or silicone mats. 3. Whisk flour, baking soda, cornstarch, and salt together in a bowl. 4. In a large bowl, whisk the melted butter with both sugars until smooth and combined. 5. Add egg + yolk and vanilla; whisk until fully incorporated. 6. Switch to a spatula or wooden spoon and mix the dry ingredients into the wet until just combined (don’t overmix). Fold in the chocolate chips. 6a. (Optional for thicker cookies) Cover and chill dough 30–60 minutes. 7. Scoop into balls (about 2–3 Tbsp each for big soft cookies, or smaller for lunchbox-friendly ones). Place 2–3 inches apart. 8. Bake 10–12 minutes until edges are lightly golden but centers still look a bit soft/under-done. They firm up as they cool—this is key for softness. 9. Cool on the baking sheet 5 minutes, then transfer to a wire rack.