🍪 Melt-in-Your-Mouth Chocolate Chip Cookies
Want the ultimate chocolate chip cookie recipe that’s soft, chewy, and ridiculously good? This easy melt-in-your-mouth recipe comes with baking tips, freezing hacks, and must-have kitchen gadgets you’ll want ASAP!
There’s just something magical about warm, freshly baked chocolate chip cookies with a glass of cold milk, right? Whether it’s for a cozy night in, a sweet surprise for your neighbor, or because… well, cookies — this recipe is about to become your go-to.
This recipe is foolproof, flexible, and packed with tiny baking secrets (hello, cornstarch!) that make a big difference. Plus, I’ve added tips, tools, and even a freezer hack so you can have cookies on standby anytime the craving hits.
📜 Ingredients
What You’ll Need: (Aka, the Cookie Dream Team)
- ½ cup melted butter (cool it a bit!)
- ½ cup brown sugar (packed like your weekend schedule)
- ½ cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 tsp cornstarch (the secret soft-chew enhancer!)
- 1 tsp baking soda
- ½ tsp salt
- 1 ¾ cups flour
🍫 Fill It Your Way – Choose Your Add-ins:
👩🍳 Quick Tip: Want bakery-style cookies? Mix chocolate chip varieties for an extra rich bite. Add chopped walnuts for a buttery crunch!
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Pick 1 cup each of your favorites (or mix it up!):
- Chocolate chips (dark, milk, white — your call)
- Walnuts or macadamia nuts
- Oats or raisins
- M&Ms or chopped Hershey’s bars
🥄 Step-by-Step Instructions
1. Melt that butter—but chill out!
Let your butter melt, then refrigerate it for 5–10 minutes. It should be cool, but not solid. This step helps give your cookies that glossy, chewy texture.
🔥 Amazon Must-Have: Silicone Butter Melting Bowl – heat, pour, and chill all in one.
2. Whisk it like you mean it.
Mix your melted butter with ½ cup brown sugar and ½ cup granulated sugar. Add in one egg and 2 tsp vanilla extract, and whisk until smooth and dreamy.3. Dry magic: cornstarch is your BFF.
Add 2 tsp cornstarch, 1 tsp baking soda, and ½ tsp salt. Whisk again. Then slowly stir in the flour until just combined. No overmixing, cookie queen!
📺 YouTube Tip: Search “Don’t overmix cookie dough” — you’ll thank yourself later. The gluten doesn’t need a workout!
4. Toss in the good stuff.
Now’s the fun part—fold in 1 cup of your favorite fillers. (Spoiler alert: I always add chocolate chips and walnuts. Heaven.)
5. Chill those dough balls.
Use a 1 tbsp cookie scoop to portion out dough balls and pop them into an airtight container. Chill in the fridge for 30 minutes minimum—or overnight if you can wait.
Recommended Tool: Cookie Dough Scoop on Amazon
6. Time to bake!
Line a baking sheet with parchment paper. Space out the dough balls (they’ll spread!) and bake at 325°F for 10–15 minutes, depending on your oven and cookie size.
🍪 Pro Tip: Want soft centers? Pull them out when the edges are golden but the center still looks a bit underdone. They’ll finish setting on the pan.
7. Let them rest (if you can wait).
Cool cookies on the baking sheet for 10 minutes before moving to a wire rack. Or, eat one warm and melty straight from the pan. No judgment here.❄️ Freeze Now, Bake Later!
If you’re a planner (or just a cookie hoarder like me), freeze your dough after Step 4. Shape it into a log, wrap it tightly, and freeze. When ready, thaw it in the fridge and resume at Step 5.
❄️ Kitchen Favorite: Reusable Freezer Wrap Sheets
💡 Bonus Cookie Tips:
- Add a sprinkle of sea salt before baking for that gourmet finish.
- Bake a test cookie first — every oven is different!
- Store baked cookies in an airtight container and eat within 2 days for peak gooey goodness.
🛒 Shop My Baking Tools on Amazon:
💬 Let’s Chat Cookies!
Have a favorite filler combo? A baking tip from your grandma? Drop it in the comments — let’s keep the cookie magic going!
And don’t forget to pin this recipe for later (you’ll want it again, trust me). 🍪✨
