Soft & Chewy Chocolate Chip Fridge Cookies
The ultimate crowd-pleaser–crisp and gooey and ready to devour.
Quick Facts
- Prep Time: 10 minutes
- Bake Time: 15 to 20 minutes
- Yield: 12 cookies
Ingredients
- 2 cups minus 2 tablespoons all-purpose flour
- 2 tablespoons Argo® Corn Starch
- 2 teaspoons Argo® Baking Powder
- 1/2 teaspoon salt
- 3/4 cup butter, softened
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 egg
- 10 oz bag chocolate chips (semi-sweet 60% or a mix of milk and dark)
- Sea salt
- Pretzel bits, caramel, chocolate candies (optional)
Directions
- Mix dry ingredients in a bowl.
- In a mixer, cream butter and sugars. Add egg and vanilla extract. Fold in dry ingredients and add chocolate chips.
- Using ice cream scoop or 1/4 measuring cup, divide mixture into 12 balls. Store balls in air-tight container and rest in fridge for 4 hours.
- Preheat oven to 350˚F.
- Place cookie dough on two baking sheets. Bake for 15-20 minutes. Remove from oven and sprinkle with sea salt. Let cool for 5 minutes before transferring to cooling rack to cool further.
