Soft Chocolate Chip Cookies (Half‑Baked Style)
Gooey‑centered, soft chocolate chip cookies ready in 9 minutes—no chilling!
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
* Pull at 9 min for “half‑baked” gooey centers.
* 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.
* 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.