Description
These Chewy Chocolate Chip Cookies are soft in the center, lightly crisp around the edges, and packed with rich chocolate chips. Melted butter, brown sugar, and cornstarch give these homemade cookies their irresistible chewy texture, while vanilla adds classic flavor.
Ingredients
- 2 1/4 cups (281g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 3/4 cup (170g or 12 tablespoons) unsalted butter, melted and cooled for 5 minutes
- 3/4 cup (150g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg, at room temperature
- 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 1 1/4 cups (225g) semi-sweet chocolate chips or chocolate chunks
Instructions
- In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
- In a large mixing bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and well combined.
- Add the egg, egg yolk, and vanilla extract. Whisk until fully incorporated and smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix the dough.
- Fold in the chocolate chips or chocolate chunks until evenly distributed.
- Cover the dough and refrigerate for at least 30 minutes. Chilling helps the cookies hold their shape and improves their chewy texture.
- Preheat the oven to 325°F (165°C). Line baking sheets with parchment paper.
- Scoop the chilled dough into rounded portions and place them several inches apart on the prepared baking sheets.
- Bake for 10–12 minutes, or until the edges are lightly golden while the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 5–10 minutes before transferring them to a wire rack to cool completely.
Notes
- Do not overbake the cookies. The centers should look slightly underdone when they come out of the oven.
- Allow the melted butter to cool for about 5 minutes before combining it with the sugars.
- Chilling the dough helps prevent excessive spreading and creates a chewier cookie.
- Use chocolate chunks for larger pockets of melted chocolate or semi-sweet chocolate chips for an even distribution.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Cookie dough portions can be frozen for up to 3 months. Bake from frozen, adding a couple of minutes to the baking time.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American