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Soft-Baked Chocolate Chip Cookies

Be careful not to overbake these cookies so that they'll have a chewy texture. If you like gooey chocolate chips, microwave the cookies for a few seconds.

  • prep: 20 mins
    total time: 45 mins
  • yield: Makes 48

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Ingredients

  • 2 1/2 cups all-purpose flour, (spooned and leveled)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup packed dark-brown sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/4 cup light corn syrup
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups semisweet chocolate chips

Cook's Note

For evenly round cookies, use a 1-tablespoon cookie scoop to release neat balls of dough onto the baking sheets.

Directions

  1. Step 1

    Preheat oven to 350 degrees, with racks in upper and lower thirds. In a bowl, whisk together flour, baking soda, baking powder, and salt.

  2. Step 2

    In a large bowl, using an electric mixer, beat sugar, butter, and corn syrup until light and fluffy. Beat in eggs and vanilla. With mixer on low, gradually add flour mixture, beating just until combined. Fold in chocolate chips.

  3. Step 3

    Drop dough by tablespoons onto two baking sheets, 2 inches apart. Bake until cookies are no longer shiny, 10 to 12 minutes, rotating sheets halfway through. Let cool 2 minutes; transfer to wire racks, and let cool. Repeat with remaining dough.

Source
Everyday Food, April 2009

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Reviews (19)

  • 26 Feb, 2014

    Love this recipe! By using corn syrup and brown sugar to sweeten the cookies, they have a flavor that is wonderful. Texture is soft and chewy. Adjustments I made: dropped cookie dough onto parchment lined baking sheets, 6-8 cookies per sheet, to allow plenty of room for spread; used air cushion baking sheets--baking time is 15 minutes with these.

  • 27 Sep, 2013

    Very good chocolate chip cookie. I had to bake mine 11-12 minutes for them to be the golden brown I desired. They were soft, not very chewy, but they tasted wonderful. I would definitely bake this cookie again.

  • 26 Mar, 2013

    These cookies were awesome! Followed the recipe exactly and got perfectly soft baked chocolate chips that my kids said were like heaven in their mouths!

  • 4 Mar, 2010

    I really liked these cookies

  • 3 Mar, 2010

    whoa, these cookies are awesome!

  • 1 Mar, 2010

    this is fun

  • 1 Mar, 2010

    this is fun

  • 1 Mar, 2010

    I am not a frequent baker and these cookies came out perfectly as described. For those who do not like soft-baked cookies, these are not for you. Otherwise, they took little effort and time and proved a big hit.

  • 28 Feb, 2010

    I make soft chocolate chip cookies by starting with the Nestle Toll House recipe and making the following modifications. sub brown sugar for white; add 1 Tbs molasses. I usually chill the dough before baking per instructions.

  • 20 Dec, 2009

    Tip: Add a cup of toffee bits...so much better!

  • 6 Jul, 2009

    NEVER MAKE THESE COOKIES. EVER. It was a waste of flour, sugar and stomach space. They were gross. -Kaliopi Rose

  • 15 May, 2009

    These cookies were too soft for me. I will try other recipes.

  • 7 May, 2009

    Yuck. I'm sticking with the TollHouse recipe.

  • 22 Apr, 2009

    It's good but a litte dry the way i tasted it!!!;)

  • 22 Apr, 2009

    These are a delicious cookie that makes about 30. I didn't have any raisins so I used cranberries.

  • 9 Apr, 2009

    I made this and my son really liked it. They get harder the longer they sit. http://www.marthastewart.com/recipe/soft-baked-chocolate-chip-cookies?au... chocolate chip cookies

  • 26 Mar, 2009

    Even weirder the next day. When I opened the container, the cookies felt almost damp on the outside. Cakey inside texture was drier than when freshly done, too. Warming in the micro made chips melty but did nothing ti help the texture.

  • 26 Mar, 2009

    Even weirder the next day. When I opened the container, the cookies felt almost damp on the outside. Cakey inside texture was drier than when freshly done, too. Warming in the micro made chips melty but did nothing ti help the texture.

  • 25 Mar, 2009

    Strange.
    Slightly crunchy outer "shell" and very, very cakey inside. I didn't know what to expect from the recipe's differences compared to the Tollhouse recipe, especially the corn syrup, so I thought I'd give it a shot. Now that I've tried it, it's just too weird and I'll stuck to a regular recipe.