Chewy Chocolate Chip Cookies
Nutrition facts
Approximate, per servingAllergens
Disclaimer: This recipe contains or may contain the allergens listed above. Always check labels and consult ingredient sources.
Ingredients
- 2 and 1/4 cups all-purpose flour281g, spooned & leveled
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons cornstarch*
- 1/2 teaspoon salt
- 3/4 cup unsalted butter170g/12 Tbsp, melted & cooled for 5 minutes
- 3/4 cup packed light or dark brown sugar150g
- 1/2 cup granulated sugar100g
- 1 + 1 large egg + 1 egg yolkat room temperature
- 2 teaspoons pure vanilla extract
- 1 and 1/4 cups semi-sweet chocolate chips or chocolate chunks225g
Instructions
Combine the all-purpose flour, baking soda, cornstarch, and salt in a large bowl and whisk until evenly blended; set the dry mix aside.
Chef’s tipMeasure the flour by spooning into the cup and leveling with a knife to avoid packing and a dense dough.
In a separate medium bowl, whisk the melted, slightly cooled butter with the packed brown sugar and granulated sugar until smooth. Add the whole egg and extra yolk, whisking to incorporate, then stir in the vanilla.
Chef’s tipWhisk just until the eggs are mixed in; overbeating isn't necessary and won't improve texture.
Pour the wet ingredients into the dry ingredients and fold together with a large spoon or spatula until the batter comes together into a soft, glossy dough. Gently fold in the chocolate chips or chunks until distributed.
Chef’s tipIf the chips resist sticking because the dough is warm, a few gentle presses after chilling will help them adhere without overworking the dough.
Cover the bowl tightly and refrigerate the dough for at least 2 hours and up to 3 days to firm and develop flavor.
Chef’s tipPress plastic wrap directly onto the dough surface to minimize a skin forming while it chills.
Position a rack in the center of the oven and preheat to 325°F (163°C). Line large baking sheets with parchment paper or silicone mats. If the dough has been chilled longer than 2 hours, allow it to sit at room temperature for about 15 minutes before portioning.
Chef’s tipUsing the center rack promotes even browning on the edges without overcoloring the bottoms.
Portion the dough with a cookie scoop or tablespoon: for extra-large cookies scoop about 3 scant Tablespoons (≈2 ounces / 60g); for medium-large cookies use 2 heaping Tablespoons (≈1.75 ounces / 50g). Roll each portion into a ball and shape it to be taller than wide so it bakes up thick. Space portions about 3 inches apart on the prepared sheets.
Chef’s tipShaping the dough into a compact, tall cylinder helps the cookies rise up instead of spreading flat.
Bake on the preheated 325°F (163°C) oven for 13–14 minutes, or until the edges show a light golden color and the centers still appear soft. Remove the sheets from the oven and cool the cookies on the baking sheet for 10 minutes before transferring to a rack to finish cooling. Optionally press a few extra chocolate chips onto the warm tops for appearance.
Chef’s tipLook for set edges with a slightly jiggly center — the cookies will continue to firm as they cool on the sheet.
Store cooled cookies in an airtight container at room temperature for up to 1 week.
Chef’s tipLayer with parchment between cookies to prevent sticking if stacking in a container.
These cookies deliver a tender, chewy interior with gently browned edges and pockets of chocolate throughout. Using melted butter and a combination of brown and granulated sugars creates a caramel-like depth while a small amount of cornstarch helps keep the centers soft. The dough is chilled before baking, which makes the cookies thicker and controls spreading, so this is a good option when you want reliably tall cookies for a treat, gathering, or gift. Make the dough ahead and refrigerate for up to three days to spread out the work, then portion and bake as needed. Expect a contrast of slightly crisp rims and a moist, almost fudgy middle studded with semi-sweet chips or chunks.