Description
These chewy chocolate chip cookies offer a perfect balance of soft, thick centers and lightly crisp edges. Made with melted butter, a combination of brown and granulated sugars, and a hint of cornstarch for extra tenderness, these cookies are chilled overnight to prevent spreading and baked at a low temperature to maintain their chewy texture. Ideal for anyone who loves classic chocolate chip cookies with a chewy bite, they deliver rich flavor with semi-sweet chocolate chips folded into every bite.
Ingredients
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. Set this mixture aside to combine later with the wet ingredients.
- Combine Wet Ingredients: In a medium bowl, whisk the melted and slightly cooled butter with the brown sugar and granulated sugar until the mixture is smooth and lump-free. Whisk in the whole egg and the egg yolk until fully incorporated, followed by the vanilla extract. The mixture will be quite thin at this stage.
- Form the Dough: Pour the wet mixture into the bowl with the dry ingredients. Mix gently using a large spoon or spatula until combined. The dough will be very soft, thick, and shiny. Fold in the chocolate chips, doing your best to combine them even though the melted butter may cause some to slip.
- Chill the Dough: Cover the dough tightly and refrigerate it for at least 2 hours, ideally overnight, or up to 3 days. This rest period helps prevent the cookies from spreading too much during baking.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone baking mats. If dough has chilled for longer than 2 hours, allow it to sit at room temperature for about 15 minutes to soften slightly.
- Scoop and Shape Cookies: Using a cookie scoop or tablespoon, scoop out about 3 scant tablespoons (approximately 60g) of dough for extra-large cookies, or 2 heaping tablespoons (about 50g) for medium-large cookies. Roll each portion into a ball, then shape into a taller, cylinder-like form to encourage thicker cookies. Arrange the cookies about 3 inches apart on the baking sheets.
- Bake the Cookies: Bake for 13 to 14 minutes, or until the edges are just lightly browned. The centers will still appear soft, but will firm up as the cookies cool.
- Cool and Optional Finish: Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely. While still warm, you may press a few extra chocolate chips onto the tops for an attractive finish, though this step is optional.
Notes
- Chilling the dough overnight is highly recommended to prevent cookies from spreading too thin.
- Using melted butter creates a soft, chewy texture but can make dough slippery; fold chocolate chips carefully.
- Shaping the dough into taller cylinders before baking encourages thicker cookies.
- Baking at a lower temperature (325°F) helps maintain a chewy center while lightly crisping the edges.
- Cookies will continue to set as they cool; avoid overbaking.
