chocolate chip cookies with cornstarch recipe

Written BySheba G Updated On
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The Best chocolate chip cookies with cornstarch recipe

I love making chocolate chip cookies with cornstarch because they come out so soft and chewy every single time. The cornstarch is the secret ingredient that keeps the cookies tender and prevents them from spreading too much in the oven. My kids always ask for these cookies after school and they disappear within minutes. This recipe is perfect for a quick dessert or for sharing at a family gathering. Plus the cornstarch adds a light texture that makes each bite melt in your mouth. I also like that this recipe uses simple ingredients you probably already have in your pantry. It is a great way to satisfy a sweet craving without too much fuss.

Soft and Chewy Chocolate Chip Cookies with Cornstarch

4.9 from 1578 votes

These chocolate chip cookies use cornstarch to create a tender, melt in your mouth texture. Perfect for a classic cookie with a soft center and slightly crisp edges.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 24 cookiesCuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Cookie Dough

2 1/4 cups all purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups semisweet chocolate chips

👨‍🍳Directions

1Preheat your oven to 375°F. Line baking sheets with parchment paper.
2In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
3In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2 to 3 minutes.
4Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
5Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.
6Fold in the chocolate chips with a spatula.
7Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8Bake for 9 to 11 minutes, or until the edges are golden brown and the centers are still slightly soft.
9Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

🔧Equipment

Mixing bowls
Electric mixer
Baking sheet
Parchment paper
Cookie scoop or spoon
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 9g💛Saturated Fat: 5g❤️Cholesterol: 25mg🧂Sodium: 120mg🌾Total Carbs: 26g🥦Dietary Fiber: 1g🍬Sugars: 16g🥩Protein: 2g

📝Notes

For extra soft cookies, chill the dough for 30 minutes before baking. You can also use milk chocolate chips or white chocolate chips if you prefer.

Watch Video Of How Soft and Chewy Chocolate Chip Cookies with Cornstarch Works

This chocolate chip cookie recipe with cornstarch is my go to for any occasion because it always delivers soft, delicious cookies that everyone loves. Whether it is a school bake sale or a family dinner, these cookies are a hit. I hope you enjoy making them as much as my family does.

❓ Frequently Asked Questions About Soft and Chewy Chocolate Chip Cookies with Cornstarch

1. Why is there cornstarch in this chocolate chip cookie recipe?

Cornstarch helps make the cookies softer and more tender. It inhibits gluten formation, which keeps the cookies from becoming tough or too chewy. This results in a delicate, melt in your mouth texture.

2. Can I substitute the cornstarch with something else?

Yes, you can use arrowroot powder or potato starch as a substitute. They work similarly to cornstarch to create a soft texture. However, cornstarch gives the best results for this recipe.

3. How should I store these cornstarch chocolate chip cookies?

Store the cookies in an airtight container at room temperature. They will stay soft for up to 5 days. You can also freeze the baked cookies for up to 3 months.

4. Why did my cookies spread too much?

If your cookies spread too much, the butter may have been too soft or the dough was not chilled enough. Try chilling the dough for 30 minutes before baking to prevent spreading. Also make sure your baking soda is fresh.

5. Can I make the dough ahead of time?

Absolutely. You can prepare the dough and refrigerate it for up to 3 days. Just let it sit at room temperature for a few minutes to soften slightly before scooping and baking. You can also freeze the dough balls for later use.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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