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Chewy Chocolate Chip Cookies

Chewy Chocolate Chip Cookies

These chewy chocolate chip cookies are the ultimate indulgence for cookie lovers.
Prep Time 15 minutes
Cook Time 13 minutes
Chilling Time 2 hours
Total Time 2 hours 45 minutes
Course Dessert
Cuisine American
Servings 16 cookies
Calories 200 kcal

Equipment

  • Large mixing bowl
  • medium bowl
  • whisk
  • spatula
  • cookie scoop
  • baking sheets
  • parchment paper

Ingredients
  

  • 2.25 cups all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1.5 teaspoons cornstarch
  • 0.5 teaspoon salt
  • 0.75 cups unsalted butter (melted & cooled for 5 minutes)
  • 0.75 cups packed brown sugar (light or dark)
  • 0.5 cups granulated sugar
  • 1 large egg (at room temperature)
  • 1 large egg yolk (at room temperature)
  • 2 teaspoons pure vanilla extract
  • 1.25 cups semi-sweet chocolate chips or chocolate chunks

Instructions
 

  • 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 together until no lumps remain. Whisk in the egg and egg yolk until combined, then whisk in the vanilla extract. The mixture will be thin. Pour into dry ingredients and mix together with a large spoon or spatula. The dough will be very soft, thick, and shiny. Fold in the chocolate chips.
  • Cover the dough tightly and refrigerate for at least 2 hours or up to 3 days. I highly recommend chilling the cookie dough overnight to prevent overspreading.
  • Preheat oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone baking mats. If the dough has chilled for longer than 2 hours, let it sit at room temperature for about 15 minutes.
  • Using a cookie scoop or Tablespoon measuring spoon, scoop the chilled cookie dough, about 3 scant Tablespoons (about 2 ounces, or 60g) of dough for XL cookies or 2 heaping Tablespoons (about 1.75 ounces, or 50g) of dough for medium-large cookies. Roll into a ball, then shape the cookie dough so that it’s taller rather than wide—almost like a cylinder.
  • Bake the cookies for 13–14 minutes or until the edges are very lightly browned. The centers will look very soft, but the cookies will continue to set as they cool. Cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely.
  • While the cookies are still warm, press a few more chocolate chips into the tops—this is optional and only for looks!
  • Store tightly covered at room temperature for up to 1 week.

Notes

Chill cookie dough for the best results.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 20mgIron: 1mg
Keyword baking, chewy chocolate chip cookies, chocolate, cookies, desserts, sweets
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