Soft chocolate chip cookies

An easy and ultra-delicious recipe: Soft chocolate chip cookies with a touch of fleur de sel! Prepare a batch of thick, golden cookies with melting chocolate pieces at home... No need to refrigerate the dough, just put it in the oven! Ideal for gourmets.

What you will like about this soft cookie recipe

• flavors : soft cookies with a touch of vanilla and a good taste of dark chocolate. The fleur de sel reveals their taste even more: not to be missed!
• texture : they are very soft in the center, just how we like them... I love eating them still warm a few minutes after taking them out of the oven!
• difficulty level : very simple to prepare, in a short time, without going to the fridge! I make these cookies electric mixer.

The choice of ingredients

• butter : I use unsalted butter, it must be softened at room temperature (take it out of the fridge 30 minutes or 1 hour before). It must not be melted.
• brown sugar + powdered sugar : both sugars are important in this recipe. Brown sugar contributes to the softness inside the cookie, powdered sugar contributes to the crispiness outside.
• all-purpose flour : I use T55 for these soft cookies.
• cornstarch : this is what allows you not to refrigerate the dough. The cornstarch absorbs some of the moisture from the dough and in return gives the cookies softness.
• dark chocolate : I use dark, full-bodied baking chocolate (65% cocoa) that I chop before adding to the dough. If you use regular baking chocolate, the cookies will be sweeter.

How to make soft cookies?

1. We beat the softened butter and two sugars
2. We add l'Oeuf and vanilla
3. Apart, we sift dry ingredients
4. Add these dry ingredients to the dough
5. We chop it dark chocolate
6. It is added to the preparation
7. We make balls with an ice cream scoop
8. We bake !
9. We enjoy the soft cookies with a little Fleur de sel...

NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.

My tips for making soft cookies

• beat the butter for about 2 minutes, until creamy. There is no point in beating any further.
• do not overmix the dough : once the flour is added, you must stop mixing as soon as you can no longer see the white of the flour in the cookie dough.
• do not cook more than necessary : even if the cookies still seem soft to you, this is normal, they harden as they cool on their tray outside the oven. It is therefore not necessary to extend the cooking time.

How to keep cookies soft?

These soft cookies are best freshly baked but can be stored in an airtight container. up to 3-4 days at room temperature. You can also extend their shelf life by putting them in the refrigerator (up to 1 week), but they will lose their softness.

You can also reheat them so that they are lukewarm when you eat them: either by toasting them briefly or by putting them in the oven at 150° for a few minutes.

Can you freeze soft cookie dough?

Yes, once ready, we can completely freeze cookie dough to enjoy it later, up to 3 months! To freeze the soft cookies: place the cookie dough balls on a baking sheet and put them in the refrigerator for 30 minutes. Then, place them in a freezer bag and put them in the freezer.

To cook them, you don't need to defrost them but place the balls of dough directly on a baking tray, adding a few minutes of cooking time in the oven compared to the basic recipe.

Other recipes to try

If you like to prepare homemade cookies then I advise you to take a look at these other recipes from the blog:

• Peanut butter and chocolate cookies
• Oatmeal and chocolate cookies
• Sesame chocolate chip cookies
• Double Chocolate Cookies
• Rustic chocolate pecan cookies
• Gluten Free Chocolate Chip Cookies

If you make these soft cookies, please rate the recipe below and tag @liliebakery on Instagram so I can see your pretty homemade cookies!

Soft Chocolate Chip Cookies (Very Easy)

5 on 16 votes

Super soft cookies on the inside and slightly crispy on the outside, with large chocolate chips for extra treats! No need to rest the dough...

Amount : 12 cookies

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Prepare in advance 15 minutes min

Cook time 12 minutes min

Total 27 minutes min

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Home

• KitchenAid Electric Mixer
• Perforated baking tray

Ingredients 

• 110 g softened butter at room temperature
• 120 g light brown sugar
• 50 g granulated sugar
• 1 large egg at room temperature
• 1,5 cc natural vanilla extract
• 210 g flour T55
• 1 cc rounded cornstarch
• 0,5 cc baking soda
• 0,5 cc salt
• 170 g large dark pastry chocolate chips full-bodied or 52% depending on your preferences
• Sea salt

Prepare in advance 

• Preheat the oven to 180° traditional heat. Prepare a baking tray with parchment paper (x2 sheets).
• In a large bowl, beat the softened butter, brown sugar and caster sugar for 2 minutes until creamy.
• Add the egg and vanilla then beat again to incorporate.
• Separately, sift the flour, cornstarch, baking soda and salt. Add to the dough in two batches: mix just enough so that you no longer see the flour, nothing more.
• Finally add the chocolate chips to the dough, keeping 2 tbsp of chips aside for decoration.
• With an ice cream spoon (it's easier), scoop out the cookie dough and place them on the baking tray, spacing them at least 5cm apart, as they will spread.
• Place the remaining chocolate chips on top of each ball, pressing lightly. Sprinkle with a little fleur de sel.
• Bake for around 12-13 minutes (this varies from one oven to another). The edges of the cookies should be golden brown, the center should be barely cooked - it will still cook out of the oven.
• Tip: when they come out of the oven, if your cookies do not have a very round shape, take a mini pastry circle, place it above the cookie and make circles, this will firm up its sides and give it a nice round shape. .
• Leave to cool for 5 minutes on their baking sheet, then transfer the cookies to a rack until completely cooled. You can add fleur de sel before eating them...

Notes

These soft cookies are best freshly baked but can be stored in an airtight container for up to 3-4 days at room temperature.

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Keywords: cookies

Recipe : TASTE