Super Soft Chocolate Chip Cookies

A few weeks ago I made Eggless Triple Sugar Cookies and used cornstarch in place of baking soda to make the cookies softer. I learned about this due to the power of Pinterest. Since that was a unique recipe because it had no eggs, I couldn't tell for sure how much of a difference the cornstarch made. So this time I tried it with the regular Nestlé chocolate chip cookie recipe.

I mixed the dough together and made a few chocolate chip-less cookies for my husband since they're his favorite. This is also a great way to taste the dough flavor.

Then I stirred in the bag of chocolate chips.

I scooped the dough onto cookie sheets lined with parchment paper.

After 10 minutes, I had perfect-looking cookies.

They were definitely chewy and delicious cookies. They did taste different than the baking soda version, but not necessarily in a negative way. They did stay soft! Maybe there is some variation that will make the perfect cookie, like 1/2 teaspoon each of baking soda and cornstarch. Right now, baking soda wins on flavor, but cornstarch is not far behind.

Super Soft Chocolate Chip Cookies Recipe


2 1/4 cups all-purpose flour
1 teaspoon cornstarch
1 teaspoon salt
1 cup (2 sticks) softened butter
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (one 11.5 ounce package) semi-sweet chocolate chips


Heat oven to 375 degrees F. In a small bowl, mix flour, cornstarch, and salt. In a large mixing bowl, beat butter, sugars and vanilla together. Add eggs one at a time. Gradually add flour mixture, allowing dough to fully mix before adding more. Once the dough is finished, pour in chocolate chips and mix until they are evenly distributed. Scoop rounded tablespoons onto a cookie sheet covered in parchment paper and bake for 10-12 minutes until edges are browned.

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