Soft cookie dough base

There are two secrets to maintaining the softness in the cookie: the first is adding a small amount of cornstarch; the other is not over baking.

This recipe can be used as a base to make chocolate chip cookies, or you can vary it up by adding Andes Mint chips, or even cranberry with white chocolate chips. Listed below is a double recipe which will make about 4 dozen cookies, using a 2 Tbsp cookie scoop which roughly equals a 2.5 to 3 inch round cookie.


  • 4 cups (480 g) all purpose flour (if tester cookie too flat add 1/8 cup = 30 g of flour)

  • 2 tsp baking soda

  • 2 tsp cornstarch

  • 1 tsp salt (kosher)

  • 2 sticks unsalted butter, melted

  • 1 cup (200 g) brown sugar

  • 1/2 cup (103 g) granular sugar

  • 2 large eggs

  • 2 tsp pure vanilla

  • 2 cups of chips (i.e. either dark chocolate chunk or Andes mint chip. If making white chocolate cranberry cookies, use one cup of each)

Method for making cookies:

  1. In a large mixing bowl, weigh out dry ingredients. Whisk together.

  2. Add brown and white sugar and whisk together to break up clumps.

  3. Add eggs. Using a hand mixer on low, begin to beat together. Add in vanilla, continue to beat.

  4. Slowly pour in melted butter and mix until dough is moist, like wet sand.

  5. Add in chips. Using a wooden spoon or spatula, fold into dough.

  6. Set dough aside in fridge to chill while preheating oven at 350 degrees F.

  7. Line cookie trays with silpat or baking paper. Using a 2 Tbsp cookie scoop place 12 cookie dough balls per baking sheet. Bake for 10 to 13 minute

  8. until just lightly browned.