Chewy Chocolate Chip Cookies
These chewy chocolate chip cookies are a crowd favorite, featuring melted butter and a blend of sugars for ultimate texture.
Equipment
- Mixing Bowls
- Whisk
- Spoon or Spatula
- cookie scoop
- Baking sheets
- parchment paper or silicone baking mats
- Cooling Rack
Ingredients
Dry Ingredients
- 2.25 cups all-purpose flour [spooned & leveled]
- 1 teaspoon baking soda
- 1.5 teaspoons cornstarch *
- 0.5 teaspoon salt
Wet Ingredients
- 0.75 cups unsalted butter melted & cooled for 5 minutes
- 0.75 cups packed light or dark brown sugar
- 0.5 cups granulated sugar
- 1 large egg at room temperature
- 1 egg yolk at room temperature
- 2 teaspoons pure vanilla extract
Add-ins
- 1.25 cups semi-sweet chocolate chips or chocolate chunks
Instructions
Preparation
- In a large bowl, whisk the flour, baking soda, cornstarch, and salt together. Set aside.
- In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar until no lumps remain. Whisk in the egg and egg yolk, then the vanilla extract. The mixture will be thin. Pour into dry ingredients and mix with a large spoon or spatula. Fold in the chocolate chips.
- Cover the dough tightly and refrigerate for at least 2 hours or up to 3 days. Chilling overnight is recommended to prevent overspreading.
- Preheat oven to 325°F (163°C). Line baking sheets with parchment paper or silicone mats. If the dough has chilled for longer than 2 hours, let it sit at room temperature for about 15 minutes.
Baking
- Using a cookie scoop or tablespoon, scoop the dough, about 3 scant tablespoons for XL cookies or 2 heaping tablespoons for medium-large cookies. Roll into a ball and shape the dough so it’s taller rather than wide.
- Arrange the cookies 3 inches apart on the prepared baking sheets.
- Bake the cookies for 13–14 minutes or until the edges are lightly browned. The centers will look soft, but they will continue to set as they cool. Cool on the baking sheet for 10 minutes before transferring to a cooling rack.
- Optionally, while the cookies are still warm, press a few more chocolate chips into the tops.
Storage
- Store tightly covered at room temperature for up to 1 week.
Notes
Cookie dough can be made ahead and chilled in the refrigerator for up to 3 days. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months; bake frozen for an extra minute without thawing.
Nutrition
Serving: 1cookieCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 15gVitamin A: 100IUCalcium: 15mgIron: 1mg
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