This recipe creates cookies that are soft and chewy in the middle with delightfully crispy edges. It’s perfect for anyone who enjoys indulgent, bakery-style cookies that strike the right balance between flavor and texture. Here’s the detailed breakdown for the best results every time!
Ingredients
Wet Ingredients:
- 1/2 cup salted butter: Softened to room temperature. This adds richness and flavor.
- 1/2 cup butter-flavored shortening: Provides structure and helps maintain chewiness.
- 1 1/4 cups golden brown sugar: Packed to add moisture and a subtle caramel flavor.
- 1/4 cup white sugar: Spoon and level it for balanced sweetness.
- 1 tbsp vanilla extract: Adds warmth and depth to the cookie flavor.
- 1 egg + 1 egg yolk: The extra yolk boosts richness and contributes to chewiness.
Dry Ingredients:
- 1 tsp baking soda: For leavening and spread.
- 1/4 tsp baking powder: Helps create a lighter texture.
- Pinch of salt: Enhances flavor and balances sweetness.
- 1/4 cup cornstarch: Spoon and level for a tender, melt-in-your-mouth texture.
- 2 cups all-purpose flour: Spoon and level to prevent dense cookies.
Mix-Ins:
- 2 cups mini semisweet chocolate chips: The small size ensures chocolate in every bite.
- Optional substitution: Replace 1/2 cup of chips with 1/2 cup mini M&Ms for added color and texture.
Instructions
- Prepare the Dough:
- In a large mixing bowl, cream together the butter, shortening, and both sugars until fully incorporated, light, and fluffy. This can take about 3-5 minutes with a hand mixer or stand mixer. Tip: Hand-mixing can prevent over-mixing for a more tender cookie.
- Add the vanilla, egg, and egg yolk. Mix until everything is smooth and fully combined.
- Incorporate the Dry Ingredients:
- Add the baking soda, baking powder, salt, and cornstarch to the wet mixture. Mix until just incorporated.
- Gradually add the flour, one cup at a time, mixing gently after each addition. Stop as soon as the dough comes together. Do not over-mix, as this can make the cookies tough.
- Gently fold in the chocolate chips (and M&Ms, if using) until evenly distributed throughout the dough.
- Chill the Dough:
- Cover the bowl with plastic wrap or a lid and refrigerate the dough for at least 3 hours. For optimal flavor and texture, chill it for 10-14 hours. Chilling allows the flavors to develop and helps prevent excessive spreading during baking.
- Prepare for Baking:
- Preheat your oven to 350°F (175°C).
- Spray two cookie sheets with cooking spray and line with parchment paper to ensure easy removal.
- Using an ice cream scoop or cookie scoop, portion out the dough into balls. Roll each ball gently with your hands for a smooth finish. Place the balls on the cookie sheet, spacing them out to allow room for spreading. Aim for 6 cookies per sheet for best results.
- Bake the Cookies:
- Bake each batch for 10-12 minutes or until the edges are golden brown, and the centers are just set but still appear slightly soft. The cookies will continue to bake slightly as they cool.
- Remove the cookies from the oven and let them cool on the cookie sheet for about 5 minutes before transferring to a wire rack.
- Cool and Serve:
- Allow the cookies to cool completely on the wire rack for the best texture. Serve with a cold glass of milk or your favorite coffee!
Pro Tips for Perfect Cookies
- Keep it Cool: Between batches, store the remaining dough in the refrigerator. Warm dough spreads too much during baking.
- Chill the Sheets: If reusing cookie sheets, cool them in the freezer for a few minutes before adding new dough. Hot sheets can cause over-spreading.
- Customize Your Texture: If you prefer less chocolate, reduce the chocolate chips to 1 cup and add an extra 1/2 cup of flour for a slightly firmer texture.
Yields:
- About 18 regular-sized cookies or 10 extra-large cookies.
Enjoy baking and sharing these delicious cookies, or keep them all to yourself—you deserve it! 😊