The Ultimate Soft Chocolate Chip Cookies
- alexandra
- Feb 27
- 2 min read
Updated: Feb 28
Today, we're embarking on a magical journey to create the softest, most heavenly chocolate chip cookies this side of Willy Wonka's factory. And the secret ingredient? A sprinkle of flaky sea salt that'll make your taste buds dance the cha-cha.
The Cookie Lowdown
Before we dive into the chocolatey goodness, let's break down what makes these cookies the crème de la crème of the dessert world:
Softness: These babies are so soft, they'll make your pillow jealous.
Sea Salt Magic: A dash of flaky sea salt takes these cookies from "Yum" to "HOLY COOKIE MONSTER!"
Chocolate Chip Perfection: We're not messing around with subpar chocolate here, folks.
Baking Wizardry: A few sneaky techniques to ensure cookie perfection every time.
Ingredients
4 Cups flour
½ Teaspoon kosher salt
2 Teaspoons baking soda
6 Teaspoons cornstarch
1½ Cups softened salted Kerrygold butter
1½ Cups packed brown sugar
½ Cup granulated sugar
4 Teaspoons pure vanilla extract
2 Large eggs, room temperature
2 Large egg yolks, room temperature
1 and 1/3 Cups Guittard milk chocolate chips
1 and 1/3 Cups Guittard semi-sweet chocolate chips
1 and 1/3 Cups Ghirardelli white chocolate chips
Maldon sea salt for sprinkling on cookies balls just before baking
Instructions
Mix together flour, salt, baking soda and cornstarch in a bowl and set aside.
Cream together the butter and sugars on medium speed until very light, about 5 minutes. Add the eggs and the egg yolks one at a time, mixing well after each addition, then add the vanilla. Reduce the mixer speed to low, gradually add the dry ingredients and mix until just combined, 5 to 10 seconds. Using a rubber spatula, fold in the chocolate chips.
Form dough into 1½ ounce balls (I use the OXO medium cookie scoop), place on a baking sheet, cover with plastic wrap and refrigerate for at least 2 hours, up to 24 hours.
When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.
Place cookie dough balls on prepared baking sheets leaving at least 2 inches of space between balls of dough. Top with a healthy sprinkling of Maldon sea salt and bake until the edges of the cookies are light brown and set, but the centers still look pale, about 8 to 12 minutes. Cool the cookies on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Mix It Up: The Chocolate Chip Roulette
Feeling adventurous? Try these chocolate variations to keep your taste buds on their toes:
Semi-sweet chocolate chips: For the classic chocolate chip cookie connoisseur
White chocolate chips: When you're feeling fancy
Milk chocolate chips: A great choice for the traditional chocolate lovers
Mixed bag: Can't decide? Throw 'em all in! It's a chocolate party in your mouth!
The Grand Finale
Congratulations, cookie champion! You've just created a batch of the softest, most irresistible chocolate chip cookies known to humankind. The sea salt is doing a happy dance on top, the chocolate chips are gooey perfection, and your kitchen smells like a slice of heaven.
Now, for the ultimate test – will these cookies make it to the cookie jar, or will they disappear before they're cool?
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