I love chocolate chip cookies. Like… a lot.
So, I decided to make some. These cookies are honestly unlike any other chocolate chip cookie I’ve had before. They are incredibly soft, super fluffy and delicious. You really can’t just have one.
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Before we dive into a deep discussion about these incredibly soft chocolate chip cookies let me tell you about my morning. Little Miss. Rosie decided to get up at 2:45 am and stay awake for TWO HOURS.
In between her deciding not to sleep, Luna woke up because she was hungry.
So, my husband took care of Rosie for a bit while I fed Luna. Once she was done eating I told him to go back to bed. He gets up at 4:45 am every day to go to work and today was my day off. Back into Rosie’s room, I went!
She kept laying there with her eyes open and would pop up every so often saying, “I need water” or “Mommy and Daddy’s bed” meaning she wanted to sleep with us.
At 4:00 am I gave up and took her to our room. She laid in our bed for 10 minutes then popped up and said, “Rosie’s bed.” Back into her room we went. UGHHH. So.. while she laid in her bed with her eyes open for the next 45 minutes I decided to browse Pinterest. Because… what else is a mama to do?
Also, I’m kind of addicted.
Finally, she dozed off around 4:45 am and I was able to sleep until 6:30 am. When I woke up for the second time this morning to get the girls ready for school I saw that it was pouring outside. Not gonna lie, I do love me some rainy days but my goodness… will we ever see the sun again?
However, baking on rainy days is my favorite. There’s nothing like a warm, ooey-gooey, extra fluffy, incredibly soft chocolate chip cookies to make me feel all cozy inside. I have made these cookies for friends, family, the girl’s daycare teachers, you name it, I’ve made it for them. These cookies need to come with a warning label.
WARNING: May become addicted to cookies.
I kid! Sort of…
For these cookies, I decided to use three types of chocolate chips:
I think next time I may try these cookies with pecans, white chocolate chips, and butterscotch chips. YUMMY!
P.S. I am currently snacking on one while writing out this post. I have a serious cookie problem.
Let me introduce to you…
The incredibly soft chocolate chip cookies!
Incredibly soft chocolate chip cookies
- 1/2 cup coconut oil softened (not melted)
- 1/2 cup brown sugar packed
- 1/3 cup truvia sugar
- 2 tsp vanilla extract
- 1 1/2 cup all purpose flour *sometimes I use whole wheat flour
- 2 tsp corn starch
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1 cup chocolate chips
In a mixing bowl, combine oil, sugars, egg and vanilla on medium-high speed until it is light and fluffy.
Add in the flour, cornstarch, baking soda and sea salt and continue to mix on medium-low speed. Fold in the chocolate chips by and until just combined.
*Note - do not blend the chocolate chips with the mixer otherwise the chips will get crushed.
Shape dough into 1" balls and place on a large plate. Cover and chill in the refrigerator for 2 hours.
Preheat the oven to 350 degrees and place the dough balls 2" apart on a greased baking sheet.
Bake the cookies for 10-12 minutes (or until lightly browned) and cool on the baking sheet for 5 minutes. Then transfer the cookies to a wire rack to finish cooling.
These cookies can be eaten right away or placed in a freezer bag in the freezer for 3-4 months.