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Thick, soft, and loaded with melty chocolate chips, these cookies stay plump (no flat cookies here!) with a slightly crisp edge and chewy center. A guaranteed crowd-pleaser!
If you love cookies in all forms (sweet and savory), my friend Léa has these amazing Ham and Cheese Savory Cookies on her French blog—they’re buttery, cheesy, and perfect for snack boards or brunch.
Why You’ll Love This Recipe
No chilling needed – Ready to bake in minutes
Cornstarch secret – Keeps cookies thick and soft
Balanced sweetness – Brown sugar adds depth
Big batch – Makes about 42 cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, softened (Land O’Lakes preferred)
- ½ cup (100g) granulated sugar
- 1¼ cups (275g) packed light brown sugar
- 2 large eggs, room temp
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1 tbsp cornstarch (key for thickness!)
- 1 tsp salt
- 3 cups (360g) all-purpose flour (spooned & leveled)
- 2 cups (340g) semi-sweet chocolate chips
(Optional: ½ tsp espresso powder to enhance chocolate flavor)
Step-by-Step Instructions
1. Cream Butter & Sugars
- Preheat oven to 375°F (190°C). Line baking sheets with parchment.
- Beat butter, granulated sugar, and brown sugar until light and fluffy (~3 mins).
2. Add Wet Ingredients
- Mix in eggs one at a time, then vanilla.
3. Combine Dry Ingredients
- Whisk flour, baking soda, cornstarch, and salt in a separate bowl.
- Gradually add to wet ingredients, mixing until just combined.
4. Fold in Chocolate Chips
- Stir in chocolate chips by hand.
5. Scoop & Bake
- Drop 1.5-tbsp balls onto sheets (space 2″ apart).
- Bake 13-15 minutes until edges are golden but centers look slightly underdone.
6. Cool & Enjoy
- Let cool 5 minutes on sheets (they’ll firm up).
Pro Tips for Plump Cookies
Butter temp: Softened but cool (~65°F)—should dent slightly when pressed.
Don’t overmix: Stop as soon as flour disappears.
Uniform size: Use a #40 cookie scoop.
Freeze dough: Roll into balls and freeze for 3 months (bake from frozen +1 min).
Variations
- Brown butter: Brown butter first for nutty depth.
- Sea salt: Sprinkle flaky salt post-bake.
- M&M’s: Swap 1 cup chips for mini M&M’s.
Storage
- Room temp: 5 days in an airtight container.
- Freeze baked: Layer with parchment for 3 months.
Yield: ~42 cookies
Warning: These disappear FAST!
More Easy TikTok Recipes to Try:
- 4-Ingredient Heath Toffee Cookies – A sweet and crunchy treat that’s ready in no time!
- Fruity Pebbles Cookies – Fun, colorful, and perfect for dessert lovers.
- TikTok Baked Feta Pasta
- TikTok Potato Bake
Chocolate chip
Description
Thick, soft, and loaded with melty chocolate chips, these cookies stay plump (no flat cookies here!) with a slightly crisp edge and chewy center. A guaranteed crowd-pleaser!
Ingredients
-
1 cup (2 sticks) unsalted butter, softened (Land O’Lakes preferred)
-
½ cup (100g) granulated sugar
-
1¼ cups (275g) packed light brown sugar
-
2 large eggs, room temp
-
2 tsp vanilla extract
-
1 tsp baking soda
-
1 tbsp cornstarch (key for thickness!)
-
1 tsp salt
-
3 cups (360g) all-purpose flour (spooned & leveled)
-
2 cups (340g) semi-sweet chocolate chips
(Optional: ½ tsp espresso powder to enhance chocolate flavor)
Instructions
1. Cream Butter & Sugars
-
Preheat oven to 375°F (190°C). Line baking sheets with parchment.
-
Beat butter, granulated sugar, and brown sugar until light and fluffy (~3 mins).
2. Add Wet Ingredients
-
Mix in eggs one at a time, then vanilla.
3. Combine Dry Ingredients
-
Whisk flour, baking soda, cornstarch, and salt in a separate bowl.
-
Gradually add to wet ingredients, mixing until just combined.
4. Fold in Chocolate Chips
-
Stir in chocolate chips by hand.
5. Scoop & Bake
-
Drop 1.5-tbsp balls onto sheets (space 2″ apart).
-
Bake 13-15 minutes until edges are golden but centers look slightly underdone.
6. Cool & Enjoy
-
Let cool 5 minutes on sheets (they’ll firm up).
