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Chewy Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 95 reviews
  • Author: Villerius
  • Prep Time: 15 minutes
  • Cook Time: 13 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 16 extra-large cookies or 20 medium-large cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These chewy chocolate chip cookies are the ultimate treat for cookie lovers, boasting a super soft and thick texture thanks to melted butter, extra brown sugar, cornstarch, and an additional egg yolk. Perfectly balanced in sweetness and loaded with semi-sweet chocolate chips, these cookies are easy to make and yield irresistibly tender, thick cookies that hold their shape beautifully and stay fresh for a week.

Ingredients

Units 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

  1. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, cornstarch, and salt. Set this mixture aside while you prepare the wet ingredients.
  2. Mix Wet Ingredients: In a medium bowl, whisk the melted and slightly cooled butter with both the brown sugar and granulated sugar until smooth and lump-free. Next, whisk in the egg and egg yolk until fully incorporated. Add the vanilla extract and mix well. The resulting batter will be thin at this stage.
  3. Combine Wet and Dry: Pour the wet mixture into the bowl with the dry ingredients. Using a large spoon or spatula, mix gently until just combined. The dough will be very soft, thick, and shiny.
  4. Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips or chunks. Note that because of the melted butter, some chips may not stick immediately but do your best to distribute them evenly throughout the dough.
  5. Chill Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours, up to 3 days. Chilling overnight is ideal to prevent the cookies from spreading too much during baking.
  6. Prepare for Baking: Preheat your oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone mats. If the dough has chilled longer than 2 hours, let it rest at room temperature for about 15 minutes to soften slightly.
  7. Scoop and Shape Cookies: Using a cookie scoop or tablespoon, portion the dough into balls—about 3 scant tablespoons (60g) for extra-large cookies or 2 heaping tablespoons (50g) for medium-large cookies. Roll each ball into a tall cylinder shape with your fingers, rather than a flat disc, to promote thicker cookies.
  8. Arrange on Baking Sheets: Place the shaped cookie dough balls approximately 3 inches apart on the prepared baking sheets. This spacing allows room for the cookies to spread without merging.
  9. Bake Cookies: Bake in the preheated oven for 13–14 minutes, until the edges are just lightly browned. The centers will appear soft and underbaked but will firm up as the cookies cool.
  10. Cool Cookies: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. For a prettier presentation, you can optionally press a few extra chocolate chips onto the warm tops of the cookies.
  11. Storage: Store the fully cooled cookies in an airtight container at room temperature for up to one week to maintain freshness and chewiness.

Notes

  • Using melted butter and extra brown sugar helps create the chewy, soft texture characteristic of these cookies.
  • Cornstarch contributes to a tender crumb and thickness in the cookies.
  • Adding an extra egg yolk adds moisture and chewiness.
  • Chilling the dough is essential to prevent cookies from spreading too thinly, resulting in thicker, chewier cookies.
  • If the dough becomes too firm after extended chilling, allow it to sit at room temperature for 10–15 minutes before shaping.
  • Pressing a few extra chocolate chips onto warm cookies is purely for aesthetic appeal and enhances chocolate flavor.
  • This recipe is featured in Sally’s Baking 101, a New York Times best-selling cookbook.

Nutrition

  • Serving Size: 1 cookie (based on 20 medium cookies)
  • Calories: 210 kcal
  • Sugar: 15 g
  • Sodium: 110 mg
  • Fat: 11 g
  • Saturated Fat: 6.5 g
  • Unsaturated Fat: 3.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 27 g
  • Fiber: 1.5 g
  • Protein: 2.5 g
  • Cholesterol: 45 mg

Find it online: https://emilyscook.com/chewy-chocolate-chip-cookies-recipe/