Super Soft Batch Chocolate Chip Cookies

THE softest and sweetest chocolate chip cookie.

Screen Shot 2017-06-20 at 9.10.23 AM

Servings: 9-10 medium sized cookies


  • ½ cup Earth Balance buttery spread, soft/room temperature
  • ½ cup cane sugar
  • ¼ cup packed brown sugar
  • 1 heaping tsp vanilla
  • 1 cornstarch egg
  • 1½ cups unbleached all purpose flour
  • ½ tsp baking soda
  • ¾ cup dark chocolate chips or chunks


  1. Preheat the oven to 350 degrees.
  2. Cream together butter and sugars.
  3. Prepare cornstarch egg. 1 egg= 2 tbsp water + 1 tbsp canola oil + 1 tsp cornstarch. Mix until incorporated.
  4. Add vanilla and cornstarch egg to sugar mixture; beat until just combined.
  5. Add flour and baking soda.  Do not overmix. The dough will be soft, but should not be super wet. Mix in dark chocolate chips.
  6. Use cookie scoop or roll dough into 9-10 balls. Gently press dough to make top less round; this helps cookies to spread (less spreading with cornstarch egg).
  7. Bake for 9-10 minutes until cookies look puffy and just barely golden. Cookies will appear pale and soft.
  8. Let cool on the pan for 10 minutes. This will allow cookies to sink and become more dense. Then enjoy the softest, sweetest cookie of your life!
  9. Cookies can be stored in airtight contained for 3-4 days.

Nutrition 1 cookie: 320 calories

Recipe inspiration from:


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