Name: Chewy Chocolate Chip Cookies Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 2 h 29 min
Cuisine: American
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; 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; 1 and 1/4 cups (225g) semi-sweet chocolate chips or chocolate chunks

Introduction

These chewy chocolate chip cookies strike the perfect balance between soft and thick with a rich buttery flavor. Thanks to a few key ingredients and chilling time, they bake up tender and packed with gooey chocolate chips. They’re a classic treat that’s easy to make at home and sure to satisfy any cookie craving.

The image shows six round chocolate chip cookies cooling on a silver wire rack placed on a white marbled surface. Each cookie is golden brown with a soft, slightly crinkled texture, filled with dark chocolate chips scattered on the top and within. The cookies are spaced evenly, showing slightly raised edges and a chewy center. In the top right corner, there is a folded pink cloth adding a soft contrast to the scene. The overall look is warm and inviting, emphasizing the fresh and homemade feel of the cookies. photo taken with an iphone --ar 4:5 --v 7

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

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

1 and 1/4 cups (225g) semi-sweet chocolate chips or chocolate chunks

Instructions

Step 1: In a large bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.

Step 2: In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and no lumps remain. Add the egg and egg yolk, whisking until combined, then stir in the vanilla extract. The mixture will be thin.

Step 3: Pour the wet mixture into the dry ingredients. Mix together gently with a large spoon or spatula until soft, thick, and shiny. Fold in the chocolate chips, combining as best as you can.

Step 4: Cover the dough tightly and refrigerate for at least 2 hours or up to 3 days. Chilling overnight is recommended to prevent the cookies from spreading too much.

Step 5: Preheat the oven to 325°F (163°C). Line baking sheets with parchment paper or silicone mats. If chilled for longer than 2 hours, let dough sit at room temperature for about 15 minutes.

Step 6: Using a cookie scoop or tablespoon, portion the dough—about 3 scant tablespoons (60g) for extra-large cookies or 2 heaping tablespoons (50g) for medium-large. Roll each into a ball, then shape it to be taller rather than wide. Place cookies 3 inches apart on the baking sheets.

Step 7: Bake for 13–14 minutes until the edges are just lightly browned. Centers will look soft but will set as they cool. Let cool on the baking sheets for 10 minutes before transferring to a rack to cool completely. For a nice touch, press a few extra chocolate chips onto the tops while still warm (optional).

Tips & Variations

For thicker cookies, be sure to shape the dough balls tall before baking to prevent too much spreading.

Using a mixture of dark and light brown sugar adds depth to the cookie flavor.

Chilling the dough overnight improves texture and flavor, and controls spreading.

Try adding chopped nuts or a sprinkle of flaky sea salt on top before baking for added texture and taste.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to avoid overly salty cookies.

Why should I chill the cookie dough?

Chilling solidifies the butter fats which helps control spreading during baking, resulting in thicker, chewier cookies with better flavor development.