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Soft Baked Chocolate Chip Cookies

Today I went to the ninth circle of hell, otherwise known as the DMV to renew my license. Because that’s what adults do, right? They do taxes and are great at smalltalk and go to DMV’s to renew licenses. Well, two out of three (I’d still rather die than attempt awkward small talk) ain’t bad, right? I think that qualifies.

Adultness aside, thank goodness these cookies were waiting for me when I returned home, social energy expended for the day.

These cookies come from a favorite food blog of mine (Sally’s Baking Addiction has the best cookies), and they are excellent every time. Now these cookies are a delayed gratification, because you have to let the dough chill in the refrigerator for at least an hour. That is, if you want soft, chewy cookies and not flat pancake cookies (which you would probably eat anyway, be honest).

Also, it is important that you measure the flour as accurately as you can. Best option is to measure it using a scale, but I’ve made them successfully using just a measuring cup–just realize your margin of error increases significantly.

Three major things make these cookies different from other chocolate chip cookie recipes. One, the butter is melted, which means no creaming, which means you don’t need a mixer (arm workouts for everyone!). Two, these cookies have an extra egg yolk. Separating eggs can be difficult the first few times, so don’t get discouraged. Three, the secret ingredient is cornstarch. Cornstarch makes cookies super soft.

Remember to set your oven to 325 degrees instead of 350. When melting butter, do so in 30 second intervals. It will pop, but don’t panic, it won’t catch fire (unless you just do something ridiculous, which I can’t be held accountable for). Just cover it so your microwave won’t get messy.

Now that I’ve been an adult for a day, I think the proper reward is 12 hours of Netflix and Tumblr. Plus a shameful (just kidding, I have no shame) amount of these cookies.


Hi! I’ve moved over to Honey & Vanilla Beans! To find the recipe click here.



  1. These look amazing… I bake cookies in OTG (both rods on) but most of the time they come out hard. Can you please tell me a way to check for cookies if they are perfectly cooked and when to take them out of the oven.. It will be a great help… 🙂


    • ImALittleCannibal

      Thanks! So I had to do a little research because I’m unfamiliar with OTGs, but the process should be relatively the same, I think. Cookies typically shouldn’t stay in the oven more than 10 minutes, 12 at the most. The idea is that you pull them out underbaked and they continue baking while on the cookie sheet. I think that should help? Let me know!

      Liked by 1 person

      • Thanks a lot! Will take them out in 10 minutes next time. Will let you know the next time I bake cookies. Thanks again!


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