Hellllooooo BEST COOKIES EVER.
Actually there are wayyyy too many good cookies in the world to possibly choose a single best, but these are definitely up there on my top shelf. I love these Soft-Baked M&M cookies more than words can explain, and there are a few recipes I’ve yet to share that are every bit as dreamy, but as far as classic chocolate chip cookies go – no add-ins and nothing fancier than good quality chocolate – THESE are perfection.
My biggest wish in the world right now is that I could send each of you a sample cookie so you could just know what I mean when I tell you how crazy-amazing these are. Instead, I have to rely on pictures, and adjectives like thick, soft, chewy, and chocolate-flaked (to the max), and hope that you feel my passion across the waves of the internet and are compelled to make these yourself.
Also, does the internet have waves ↑? I totally may be making that up.
Either way, I cross-my-heart-promise that these cookies are the stuff of dreams. They’re puffy but dense, so soft they’re bendable, absolutely loaded with chocolate flakes and chocolate chunks and chocolate specks and chocolate bits, and so SO comfortingly perfect. Please make them so your day can be a little sweeter and we can bond over cookie lovin’. :)Print
Soft and Chewy Chocolate Chip Cookies
The epitome of a great chocolate chip cookie – so soft, so chewy, and SO loaded with chunks and flakes of really good chocolate.
- Cook Time: 11 minutes
- Total Time: 11 minutes
- Yield: about 18 cookies 1x
- 10 5/8 ounces (2 1/4 cups, spoon and level) all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 ounces (1/2 cup or 1 stick) unsalted butter, softened
- 2 ounces cream cheese
- 9 3/8 ounces (1 1/4 cups, packed) brown sugar
- 1 egg plus 1 egg yolk, room temperature*
- 1 tablespoon vanilla extract
- 10 1/2 ounces chopped chocolate, plus extra for tops of cookies**
- Preheat oven to 350ºF and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, cornstarch, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a bowl and handheld electric mixer), cream together the butter, cream cheese, and brown sugar until light and fluffy. Beat in the egg and yolk one at a time, wiping down the bowl and beater as needed. Beat in the vanilla extract.
- Add the dry ingredients to the wet and fold in with a spatula just until mostly incorporated. Add the chopped chocolate and fold into batter until just combined and dispersed throughout. At this point, cookies can be baked immediately or dough can be refrigerated to bake later.***
- Scoop dough onto the prepared baking sheet in tall mounds by 2 1/4 ounce (1/4 cup) portions, with no more than 9 cookies on a single sheet. Press a few extra pieces of chocolate into the top of each cookie if desired.
- Bake cookies in preheated oven for 11-14 minutes, just until the tops no longer look wet (do NOT wait for them to get golden or you won’t have those super-soft and chewy cookies!).
- Once cooled, store cookies in an airtight container. These are best at room temperature, but you can also store them in the fridge and let them come to room temp before eating.
*To quickly bring eggs to room temperature, place in a bowl filled with warm water to cover. Let sit for 5-10 minutes before cracking/using.
**I like to use a mixture of chocolates for these cookies. Usually I’ll do half 70% bittersweet and half 60% bittersweet (because I heart dark chocolate). :)
***If not baking immediately, store cookie dough in an airtight container in the refrigerator. Once ready to bake, cookies can be shaped into balls or tall mounds, topped with extra chocolate, and cooked as described in step 5. Dough can be kept in the refrigerator for at least a couple weeks.