🍪 soft chocolate chip cookies 🍪

📋 Recipe Overview

Prep Time: 15 minutes
Chill Time: 2 hours (Minimum)
Bake Time: 8–10 minutes
Yield: 8 large cookies (or batch-baked as needed)

🛒 Ingredients

Unsalted butter: 140g (10 tbsp), melted and allowed to cool slightly
Dark brown sugar (packed): 160g (3/4 cup)
Granulated white sugar: 65g (1/3 cup)
Large egg: 1 full egg + 1 Egg Yolk (room temperature)
Vanilla extract: 1.5 tsp
All-purpose flour: 240g (2 cups)
Cornstarch: 1.5 tsp (key ingredient for ultra-soft centers)
Baking soda: 1/2 tsp
Salt: 1/2 tsp
Dark Chocolate Chunks: 220g (use 50%–70% dark chocolate blocks roughly chopped)

🥣 Step-by-Step Instructions

Step 1: Base & Sugars

In a medium bowl, whisk together the melted butter, dark brown sugar, and white sugar for 1 minute until smooth and combined.

Step 2: Eggs & Vanilla

Add the egg, egg yolk, and vanilla extract. Whisk vigorously for another full minute until the batter turns lighter in color and thickens slightly.

Step 3: Fold Dry Ingredients

Sift in the all-purpose flour, cornstarch, baking soda, and salt. Use a rubber spatula to fold the dough until just a few streaks of flour remain.

Step 4: Add Chocolate & Shape

Reserve 1/3 of your chopped chocolate chunks for the top. Fold the rest into the dough. Divide the dough into 8 tall, round dough balls (about 90–100g each). Press the reserved chocolate chunks into the top and sides of each ball.

Step 5: Chill the Dough

Cover and refrigerate the dough balls for at least 2 hours (or overnight). Do not skip this step! Chilling stops the melted butter from leaking out in the air fryer.

🌀 How to Air Fry the Cookies

Preheat Air Fryer: Set your air fryer to 160°C (320°F) for 3–5 minutes.
Prep the Basket: Cut a sheet of parchment paper to fit your air fryer basket. Tip: Poke a few small holes on the sides so air circulates, but leave the center solid so the cookie doesn't sink.
Load the Basket: Place 2 to 3 chilled dough balls onto the parchment paper, giving them at least 2 inches of space to spread.
Air Fry: Bake at 160°C (320°F) for 8 to 10 minutes.
- At 8 minutes: The center will be ultra-gooey and molten.
- At 10 minutes: The edges will be set and golden with a soft-chewy center.
Rest: Carefully lift the parchment paper out of the air fryer basket with the cookies still on it. Let them rest on the counter for 10 minutes. They will be too soft to handle immediately and need time to set!

💡 Starbucks Serving Tip

To serve them exact like Starbucks Thailand: Once the cookies are cool, store them in an airtight container. When you're ready to eat, pop one back into the air fryer at 150°C (300°F) for 2 minutes or microwave for 10 seconds to re-melt the chocolate pools!