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Classic Chocolate Chip Lunchbox Cookies

Classic Chocolate Chip Lunchbox Cookies Recipe

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These classic chocolate chip cookies are the perfect addition to any lunchbox. Engineered for durability without sacrificing flavor, these treats are soft, chewy, and stay fresh for days. Using a blend of brown and white sugars alongside a touch of cornstarch creates a tender, bakery-style crumb that stands up to being packed away. They are a reliable, nostalgic dessert staple for busy families, requiring no long chill times and utilizing simple pantry ingredients for consistent results every time.

Ingredients

Scale

1/2 cup (113g) Salted butter, softened
1/2 cup (108g) Brown sugar
1/4 cup (50g) Granulated sugar
1 Large egg, room temperature
1 teaspoon Pure vanilla extract
1 1/3 cups (175g) All-purpose flour
1/2 tablespoon Cornstarch
1/2 teaspoon Baking soda
1/2 teaspoon Kosher salt
1 cup (170g) Semi-sweet or dark chocolate chips

Instructions

Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
Cream the softened butter, brown sugar, and granulated sugar in a large mixing bowl until the mixture is smooth and fluffy.
Beat in the room-temperature egg and vanilla extract until fully incorporated.
In a separate medium bowl, whisk together the flour, cornstarch, baking soda, and kosher salt.
Gradually add the dry ingredients into the wet mixture, mixing until just combined.
Fold in the chocolate chips by hand.
Scoop dough into rounded balls and place on the prepared baking sheet.
Bake for 12 minutes until the edges are set and the centers remain slightly soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Ensure butter and egg are at room temperature to achieve the best emulsion. Store in an airtight container at room temperature for up to 5 days. For the softest texture, do not overbake; remove the cookies when the centers look slightly underdone.