Description
This recipe for chewy chocolate chip cookies yields thick, soft, and intensely flavorful cookies with a perfect balance of brown and granulated sugars. The use of melted butter and cornstarch ensures a tender texture while chilling the dough overnight prevents overspreading, resulting in irresistibly chewy cookies loaded with semi-sweet chocolate chips.
Ingredients
Scale
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
Add-ins
- 1 and 1/4 cups (225g) semi-sweet chocolate chips or chocolate chunks
Instructions
- Whisk Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, cornstarch, and salt until evenly combined. Set aside.
- Combine Wet Ingredients: In a medium bowl, whisk the melted and slightly cooled butter with the brown sugar and granulated sugar until no lumps remain. Add the egg and egg yolk, whisking until incorporated, then stir in the vanilla extract. The mixture will be thin.
- Mix Dough: Pour the wet mixture into the dry ingredients and mix gently with a large spoon or spatula until the dough is soft, thick, and shiny. Fold in the semi-sweet chocolate chips carefully, as they might not stick perfectly due to the melted butter.
- Chill Dough: Cover the dough tightly and refrigerate for at least 2 hours, preferably overnight, to prevent overspreading while baking. You may chill it up to 3 days.
- Preheat Oven and Prepare Sheets: Preheat the oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone baking mats. If dough has chilled longer than 2 hours, let it rest at room temperature for about 15 minutes.
- Shape Cookies: Using a cookie scoop or tablespoon, portion out the dough into balls: 3 scant tablespoons (about 60g) for extra-large cookies or 2 heaping tablespoons (about 50g) for medium-large cookies. Roll each into a ball and shape it to be taller like a cylinder to ensure thicker cookies. Place them 3 inches apart on the prepared sheets.
- Bake Cookies: Bake in the preheated oven for 14 minutes or until the edges are lightly browned but the centers still look soft, as they will firm up while cooling.
- Cool Cookies: Let cookies cool on the baking sheet for 10 minutes, then transfer them to a cooling rack to cool completely. Optionally, press extra chocolate chips on top while warm for a prettier look.
- Store: Store cooled cookies in an airtight container at room temperature for up to 1 week.
Notes
- You can prepare the dough up to 3 days in advance and bake it straight from the fridge after letting it sit briefly at room temperature.
- Baked cookies freeze well for up to 3 months; unbaked dough balls freeze just as well and can be baked directly from frozen with an extra minute of oven time.
- If cornstarch is unavailable, it can be omitted without significantly affecting softness.
- Room-temperature eggs are recommended; to quickly bring eggs to temperature, place in warm water for 5 minutes.
- Feel free to add mix-ins like chopped nuts, M&Ms, butterscotch morsels, dried fruit, or sprinkles up to about 1 to 1 and 1/4 cups total volume.
- Use parchment paper or silicone mats to prevent sticking and ensure even baking.
- For thicker cookies, shape dough balls taller rather than wide before baking.
