Description
These chewy chocolate chip cookies are perfectly thick, soft, and loaded with semi-sweet chocolate chips. The secret to their chewiness is melting the butter and chilling the dough, which results in cookies that spread less and have a tender crumb. With a simple blend of classic ingredients, this recipe delivers a nostalgic homemade treat ideal for any occasion.
Ingredients
Dry Ingredients
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup (170g/12 Tbsp) unsalted butter, melted & cooled for 5 minutes
- 3/4 cup (150g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg + 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
Mix-ins
- 1 and 1/4 cups (225g) semi-sweet chocolate chips or chocolate chunks
Instructions
- Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, cornstarch, and salt until evenly mixed. Set aside.
- Mix wet ingredients: In a medium bowl, whisk the melted and slightly cooled butter with the brown sugar and granulated sugar until the mixture is smooth with no lumps. Add the egg and egg yolk, whisking to combine, then stir in the vanilla extract. The batter will be thin.
- Make the dough: Pour the wet mixture into the bowl containing the dry ingredients. Mix gently using a large spoon or spatula until combined into a soft, thick, and shiny dough. Fold in the semi-sweet chocolate chips carefully, noting that they may not stick easily due to the melted butter but do your best to incorporate them evenly.
- Chill the dough: Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours and up to 3 days. Chilling overnight is recommended to prevent the cookies from spreading too much during baking.
- Prepare for baking: Preheat your oven to 325°F (163°C) and line large baking sheets with parchment paper or silicone mats. If the dough was chilled for longer than 2 hours, allow it to rest at room temperature for about 15 minutes before scooping.
- Shape cookies: Using a cookie scoop or tablespoon, portion out the dough: about 3 scant tablespoons (60g) for extra large cookies or 2 heaping tablespoons (50g) for medium-large cookies. Roll each portion into a ball, then shape it so it stands taller rather than flatter, resembling a cylinder. Arrange the cookies 3 inches apart on the prepared sheets.
- Bake: Bake in the preheated oven for 13 to 14 minutes or until the edges are very lightly browned. The centers may look soft but will firm up as they cool. After removing from the oven, cool the cookies on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Optionally, press a few extra chocolate chips on the tops of the warm cookies for a pretty finish.
- Storage: Store the fully cooled cookies tightly covered at room temperature for up to one week.
Notes
- Melting the butter and chilling the dough are key steps for chewy and thick cookies.
- Using cornstarch in the dough helps create a tender texture.
- Allowing the dough to come to room temperature for 15 minutes after chilling makes it easier to scoop and shape.
- Spacing cookies 3 inches apart prevents them from merging while baking.
- Pressing extra chocolate chips on top after baking is optional but enhances presentation.
- For best results, use room temperature eggs to help achieve a smooth batter.
- These cookies keep well for up to one week when stored properly.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
