Tender Extra Soft Chocolate Chip Cookies Recipe Easy Homemade with Cornstarch

Let me tell you, the scent of warm chocolate chips melting into buttery dough, mingled with a hint of vanilla, wafting from my oven is enough to make anyone’s mouth water. The first time I baked these tender extra soft chocolate chip cookies with cornstarch, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Honestly, it reminded me of those cozy afternoons when I was knee-high to a grasshopper, sneaking cookies fresh from Grandma’s kitchen, feeling that pure, nostalgic comfort in every bite.

Years ago, I stumbled upon this recipe on a rainy weekend, trying to recreate the softest cookie I’d ever tasted at a neighborhood bake sale. My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). You know what? These cookies quickly became a staple for birthdays, family gatherings, and even last-minute sweet fixes. Let’s face it: they’re dangerously easy to make and perfect for brightening up your Pinterest cookie board or serving as a sweet treat for your kids after school.

After testing this recipe multiple times (in the name of research, of course), I can say these cookies feel like a warm hug—soft, tender, and just the right amount of chocolatey goodness. You’re going to want to bookmark this one, trust me.

Why You’ll Love This Tender Extra Soft Chocolate Chip Cookies Recipe

Coming from countless baking experiments and my own family-approved trials, this recipe has a few standout reasons why it’s worth making again and again:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or last-minute cookie cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen pantry.
• Perfect for Any Occasion: Whether it’s a cozy night in, a potluck, or a holiday gathering, these cookies fit right in.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike—soft, chewy, and just sweet enough.
• Unbelievably Delicious: The secret touch of cornstarch gives these cookies that ultra-soft, tender texture you just can’t get enough of.

What makes these cookies different? It’s the little things: the cornstarch blending into the flour for that melt-in-your-mouth softness, plus a perfectly balanced mix of brown and white sugar that gives just the right chew without being too dense. Honestly, it’s comfort food reimagined—simple, fast, but with that soul-soothing satisfaction you crave. Plus, it’s a recipe that impresses without the stress, turning a simple cookie into a memorable treat.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and that satisfying tender texture without any fuss. Most are pantry staples, and the cornstarch is the magic ingredient that sets these cookies apart.

• All-purpose flour: 2 1/4 cups (280 g) – the base of the dough, provides structure.
• Cornstarch: 2 teaspoons – key for that extra soft, tender crumb.
• Baking soda: 1 teaspoon – helps the cookies rise just right.
• Salt: 1/2 teaspoon – balances sweetness.
• Unsalted butter: 3/4 cup (170 g), softened – adds richness and moisture (I recommend using a quality brand like Land O’Lakes for best texture).
• Granulated sugar: 1/2 cup (100 g) – adds sweetness and helps with crisp edges.
• Light brown sugar: 1 cup (220 g), packed – keeps cookies moist and chewy with a hint of caramel flavor.
• Large eggs: 2, room temperature – bind everything together.
• Pure vanilla extract: 2 teaspoons – enhances flavor beautifully.
• Semi-sweet chocolate chips: 2 cups (340 g) – the star of the show! I usually go for Ghirardelli for that perfect melt.

If you want to make it gluten-free, swap the all-purpose flour for a gluten-free blend and be sure your cornstarch is certified gluten-free. For a dairy-free option, substitute butter with coconut oil or dairy-free margarine and use dairy-free chocolate chips.

Equipment Needed

For these tender extra soft chocolate chip cookies, you’ll need just a few basic kitchen tools:

• Mixing bowls: Two medium-sized bowls for wet and dry ingredients.
• Electric mixer or stand mixer: Helpful for creaming butter and sugars smoothly, though you can whisk by hand if you’re up for a little arm workout.
• Measuring cups and spoons: For precise ingredient amounts.
• Rubber spatula: To scrape down the bowl and fold in ingredients without overmixing.
• Baking sheets: Standard size, lined with parchment paper or silicone baking mats to prevent sticking.
• Cooling rack: To cool cookies evenly and keep them from getting soggy.

If you don’t have a stand mixer, a hand mixer works just fine. For budget-friendly baking mats, parchment paper does the job perfectly (and cleanup is a breeze). I personally love my silicone spatula for folding in those chocolate chips without breaking them.

Preparation Method

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats. This step is crucial—oven temperature makes all the difference in cookie texture.
2. In a medium bowl, whisk together the dry ingredients: 2 1/4 cups (280 g) all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside. The cornstarch here is your secret weapon for softness, so don’t skip it!
3. In a large bowl, cream the butter and sugars: Using an electric mixer on medium speed, beat 3/4 cup (170 g) softened unsalted butter, 1/2 cup (100 g) granulated sugar, and 1 cup (220 g) packed light brown sugar until light and fluffy—about 3 to 4 minutes. You’ll know it’s ready when the mixture is pale and smooth.
4. Add eggs and vanilla: Beat in 2 large eggs, one at a time, then stir in 2 teaspoons pure vanilla extract. Make sure each egg is fully incorporated before adding the next.
5. Slowly add dry ingredients: Gradually mix the flour mixture into the wet ingredients on low speed. Don’t overmix—stop as soon as the flour disappears. Overworking the dough will make your cookies tough, and we want tender!
6. Fold in chocolate chips: Using a spatula, gently fold in 2 cups (340 g) semi-sweet chocolate chips until evenly distributed.
7. Portion the dough: Scoop rounded tablespoons (about 1 1/2 tablespoons or 22 g per cookie) onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading.
8. Bake: Place in the oven and bake for 10-12 minutes, or until edges are golden but centers still look soft and slightly underbaked. The cookies will continue to set as they cool—this is key to that extra soft texture.
9. Cool properly: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This helps them set without getting hard.

Pro tip: If you want thicker cookies, chill the dough for 30 minutes before baking. This slows spreading and gives a chewier bite.

Cooking Tips & Techniques for Perfect Cookies

From my own baking mishaps and successes, here are some tips that make all the difference when baking these tender extra soft chocolate chip cookies:

• Don’t skip the cornstarch: It’s the magic ingredient that gives the cookies a tender, melt-in-your-mouth texture—trust me on this one.
• Use room temperature eggs and butter: This helps everything mix together smoothly and results in a better crumb.
• Cream the butter and sugars well: Beat them until fluffy to trap air, which helps with the softness and rise.
• Avoid overmixing once you add flour: Mix just until combined to keep the cookies tender, not tough.
• Watch your baking time closely: Cookies that look slightly underbaked in the center will finish setting as they cool, keeping them soft.
• Chill your dough if needed: For thicker cookies with a chewier texture, chilling the dough is your best friend.
• Multitasking tip: While the cookies bake, clean your bowls and tools so you’re ready for the next batch or a quick snack!

Variations & Adaptations

These tender extra soft chocolate chip cookies are super versatile! Here are some ways I’ve customized them over time:

• Nutty Twist: Add 1 cup chopped walnuts or pecans for crunch and flavor.
• Chocolate Lovers’ Dream: Swap half the semi-sweet chips for white chocolate or dark chocolate chips.
• Healthier Swap: Use coconut sugar instead of white sugar and replace half the butter with unsweetened applesauce for a lighter cookie.
• Gluten-Free Version: Use a 1:1 gluten-free flour blend and ensure cornstarch is gluten-free certified.
• Dairy-Free Option: Substitute the butter with coconut oil and use dairy-free chocolate chips.

I once tried adding a teaspoon of espresso powder to the dough—it really boosted the chocolate flavor without making it taste like coffee. Totally worth a try if you want a little extra depth!

Serving & Storage Suggestions

These cookies are best enjoyed fresh and slightly warm, but they hold up wonderfully too.

• Serving: Serve with a tall glass of cold milk, a cup of coffee, or even a scoop of vanilla ice cream for a decadent treat.
• Presentation: Stack them on a pretty plate or package in a simple box tied with twine for gifting (always a crowd-pleaser!).
• Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
• Reheating: Warm frozen cookies in the microwave for about 15 seconds or in a 300°F (150°C) oven for 5 minutes to regain that fresh-baked softness.
• Flavor Development: Letting cookies rest overnight sealed in a container actually makes them even more tender and flavorful—patience pays off!

Nutritional Information & Benefits

Each tender extra soft chocolate chip cookie (based on 24 cookies per batch) provides approximately:

Calories	Fat	Carbohydrates	Protein
~180 kcal	9 g	24 g	2 g

Key ingredients like butter and chocolate chips contain antioxidants and healthy fats in moderation. The cornstarch adds no significant calories but improves texture wonderfully. This recipe can be adapted to be gluten-free or dairy-free, making it accessible for various dietary needs. I appreciate that these cookies offer a homemade treat without artificial additives, perfect for when you want to indulge but still keep things simple and wholesome.

Conclusion

These tender extra soft chocolate chip cookies with cornstarch are absolutely worth trying if you crave that perfect chewy, melt-in-your-mouth cookie. The recipe is straightforward, quick, and uses ingredients you probably already have on hand. What I love most is how the cornstarch changes the game, giving a softness that feels like a warm hug with every bite.

Feel free to customize these cookies with nuts, different chocolates, or dietary swaps to make them your own. I’d love to hear how your batch turns out or what tweaks you make—so please drop a comment below! Don’t forget to share this recipe with friends who need a little cookie magic in their life.

Happy baking, and remember: sometimes, the simplest recipes bring the most joy.

FAQs About Tender Extra Soft Chocolate Chip Cookies

Why do you add cornstarch to chocolate chip cookies?

Cornstarch helps create a tender, soft texture by interfering with gluten formation, making the cookies extra soft and delicate.

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe to prevent the cookies from becoming too salty.

How do I make these cookies thicker?

Chill the cookie dough for at least 30 minutes before baking to reduce spreading and achieve thicker cookies.

Can I freeze the cookie dough?

Absolutely! Scoop the dough, freeze on a tray, then transfer to a container. Bake from frozen, adding a couple extra minutes to baking time.

What’s the best way to store these cookies to keep them soft?

Store them in an airtight container at room temperature with a slice of bread inside—the bread helps keep cookies moist and soft for days.

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