Soft Chocolate Chip Cookies Recipe (Half‑Baked Style)
Why These Cookies Steal the Show
Picture this: it’s 1979, the summer air is thick with firefly magic, and Mom slides a tray of warm cookies onto the Formica counter. She never let them reach a full bake—she’d wink and say, “A cookie should still be thinking about the oven.” That barely‑set center became the gold standard in our family, and today I’m sharing every gooey detail with you.
Already a cookie fanatic? Don’t miss my Soft & Chewy M&M Chocolate Chip Cookies and the ultra‑decadent Chocolate Turtle Cookies Recipe for your next bake‑fest.
Ingredient Notes & Smart Swaps
| Ingredient | Purpose | Granny’s Swap Ideas |
|---|---|---|
| Unsalted butter (¾ c) | Rich flavor & tender crumb | Half butter / half shortening for puffier tops |
| Light brown + white sugar | Brown keeps moisture, white crisps edges | All dark brown sugar for extra chew |
| Cornstarch (2 tsp) | Secret “soft‑stack” booster | Arrowroot starch if needed |
| Egg + yolk | Structure & fudgy texture | 2 Tbsp milk + 1 Tbsp oil for egg‑free |
| Chocolate chips | Classic pockets of joy | Mix semi‑sweet & dark chunks for luxe pools |
Pro Tip: Cornstarch keeps cookies pillowy even after day three—don’t skip it.
Baking Science Tip: Curious why cornstarch keeps cookies soft? Dive into King Arthur Baking’s Cookie Texture Guide for the crunchy‑vs‑chewy science and extra troubleshooting wisdom. offer quick tips on handling and storage.
How to Nail the “Half‑Baked” Texture
- Skip the Chill – bake dough straight away for spread + goo.
- Use a Medium Scoop – 1 ½ Tbsp ensures even baking.
- Pull at 9 Minutes – centers will look raw; they finish on the sheet.
- Cool on the Sheet 10 min; residual heat sets crinkly tops.
Kitchen Debate: Team Barely‑Baked or Team Fully‑Golden? Tell me in the comments—I’m counting votes!
Variations
- Loaded Monster Cookies – fold ½ c oats + ½ c M&M’s (see Soft & Chewy M&M Chocolate Chip Cookies for ratios).
- Espresso Dark Chocolate – swap 2 Tbsp flour for cocoa powder + 1 tsp instant espresso.
- Gluten‑Free – Use cup‑for‑cup GF blend + ¼ tsp xanthan gum; chill 20 min to reduce spread.
FAQs
Can I freeze the dough?
Absolutely. Scoop balls onto a tray, flash‑freeze 30 min, then bag. Bake from frozen at 325 °F for 12 min.
Why did my cookies go flat?
Butter too warm or baking soda expired. Use butter cool to the touch and fresh leavening.
How do I keep cookies soft?
Store in an airtight tin with a slice of sandwich bread; it donates moisture.
Troubleshooting & Tips
- Edges brown too fast? Lower rack by one notch; shiny cookie sheets reflect heat.
- Dough too sticky? Pop bowl in fridge 10 min—no extra flour needed.
- Storing for a crowd: Stack cooled cookies in a lidded bin with parchment between layers; they stay bakery‑soft 4–5 days.
Serving Suggestions
- Classic Duo: Ice‑cold milk (my pick) or hot coffee (Mom’s).
- Ice‑Cream Sandwiches: Press vanilla ice cream between two half‑baked rounds; freeze 30 min.
- Cookie Charcuterie: Pair with Dad’s No‑Bake Cookies
Call to Action 💬
Are you Team Barely‑Baked or Team Golden? Share your cookie allegiance in the comments—and pin a gooey snapshot on Pinterest. Your shares keep our cookie community growing!
Soft Chocolate Chip Cookies (Half‑Baked Style)
Ingredients
- - ¾ cup unsalted butter softened
- - ¾ cup light brown sugar packed
- - ¼ cup white sugar
- - 1 large egg + 1 egg yolk
- - 2 tsp vanilla extract
- - 2 cups all‑purpose flour
- - 2 tsp cornstarch
- - 1 tsp baking soda
- - ½ tsp salt
- - 1½ cups semi‑sweet chocolate chips
- - Optional: ½ cup M&M’s or chopped nuts
Instructions
- Preheat oven to 350 °F (177 °C). Line two baking sheets with parchment.
- Cream butter, brown sugar, and white sugar 2 min until fluffy.
- Beat in egg, yolk, and vanilla until silky.
- Whisk flour, cornstarch, baking soda, and salt; add to wet mixture. Blend just until streaks disappear.
- Fold in chocolate chips (and add‑ins).
- Scoop 1½‑Tbsp mounds 2 inches apart.
- Bake 9–11 min—edges set, centers pale.
- Cool on sheet 10 min; transfer to rack.
Notes
* For thicker cookies, chill scooped dough 30 min before baking.
* Freeze unbaked balls up to 3 months; bake from frozen at 325 °F for 12 min.
