Description
These Chewy Chocolate Chip Cookies are perfectly thick, soft, and packed with melty semi-sweet chocolate chips. With a unique addition of cornstarch for extra softness and a chilling step to enhance flavor and texture, these cookies deliver a classic indulgence that stays chewy for days. Ideal for anyone craving a homemade treat with a tender crumb and rich, buttery sweetness.
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
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, cornstarch, and salt until well combined. Set this mixture aside for later use.
- Combine Wet Ingredients: In a medium bowl, whisk the melted butter with both the brown and granulated sugars until smooth and lump-free. Then whisk in the egg and egg yolk until just combined, followed by the vanilla extract. The mixture will be thin and glossy.
- Incorporate Dry into Wet: Pour the wet mixture into the dry ingredients and fold gently with a large spoon or spatula until just mixed. The resulting dough will be soft, thick, and shiny. Carefully fold in the chocolate chips; they may not stick easily due to the melted butter, so fold until as incorporated as possible.
- Chill the Dough: Cover the dough tightly and refrigerate for at least 2 hours, preferably overnight, up to 3 days. This chilling step is essential to prevent spread and to deepen flavor.
- Preheat Oven and Prepare Pans: When ready to bake, preheat oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone mats. If dough is chilled beyond 2 hours, allow it to rest at room temperature for about 15 minutes to soften slightly.
- Shape Cookies: Using a cookie scoop or tablespoon, portion out about 2 ounces (60g) of dough for extra-large cookies or 1.75 ounces (50g) for medium-large. Roll each portion into a ball, then use your fingers to shape it taller rather than wide, almost cylindrical, to encourage thicker cookies. Place on baking sheets spaced about 3 inches apart.
- Bake: Bake the cookies for 13 to 14 minutes or until the edges just start to turn a very light golden brown. The centers will appear soft and underbaked, but will set as the cookies cool. Let them cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Optionally, while still warm, press additional chocolate chips on top for a decorative touch.
- Store: Once fully cooled, store cookies tightly covered at room temperature for up to one week to maintain freshness and chewiness.
Notes
- Chilling the dough is critical to control spreading and enhance texture.
- Use room temperature eggs and cooled melted butter for best results.
- Cornstarch addition makes the cookies extra soft and chewy.
- Shaping cookies into a taller, cylindrical shape helps them bake thicker rather than spreading thin.
- If preferred, chocolate chunks can replace chips for a chunkier texture.
- Cookies will seem soft right out of the oven but will firm up as they cool.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chewy chocolate chip cookies, soft cookies, homemade chocolate chip cookies, classic cookies, easy baking recipe
