Description
This recipe for Chewy Chocolate Chip Cookies delivers soft, thick, and irresistibly gooey cookies with a perfect balance of sweetness and a rich chocolate flavor. Utilizing melted butter for a tender texture and a chilling step to prevent spreading, these cookies bake up tall and satisfyingly chewy with crisp edges and melty chocolate chips throughout.
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 flour, baking soda, cornstarch, and salt until fully combined. Set this dry mixture aside.
- Combine Wet Ingredients: In a separate medium bowl, whisk melted butter with brown sugar and granulated sugar until smooth and lump-free. Add the egg and egg yolk, whisking until well incorporated, then whisk in vanilla extract. The mixture will be thin.
- Form Dough: Pour the wet mixture into the bowl with dry ingredients. Using a large spoon or spatula, mix until just combined. The dough will be soft, thick, and shiny. Gently fold in chocolate chips, noting they may be reluctant to stick due to the melted butter, but combine as best as possible.
- Chill Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours, preferably overnight, and up to 3 days. This chilling step is crucial to prevent the cookies from spreading too much during baking.
- Prepare for Baking: Preheat your oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone mats. If the dough has been chilled more than 2 hours, allow it to sit at room temperature for about 15 minutes.
- Scoop and Shape Cookies: Using a cookie scoop or tablespoon, portion the dough into balls. For extra large cookies, scoop about 3 scant tablespoons (2 ounces/60g) or for medium-large cookies, 2 heaping tablespoons (1.75 ounces/50g). Roll into balls then shape each ball taller than wide into a cylindrical form to encourage thick, chewy cookies. Space cookies about 3 inches apart on the prepared sheets.
- Bake: Bake cookies for 13 to 14 minutes until edges are lightly browned but centers still appear soft. Remove from oven and allow to cool on the baking sheet for 10 minutes before transferring to a cooling rack. Optionally, press additional chocolate chips into the warm tops for an attractive finish.
- Store: Keep cookies stored in an airtight container at room temperature for up to one week.
Notes
- Chilling the dough is essential for preventing over-spreading and achieving thick, chewy cookies.
- Using melted butter instead of softened butter creates a tender and chewy texture but makes chocolate chips trickier to incorporate.
- Allowing the dough to rest at room temperature after chilling makes it easier to scoop and shape.
- Pressing extra chocolate chips on warm cookies is optional and enhances appearance.
- For chewier cookies, opt for dark brown sugar; light brown sugar will give a slightly lighter texture.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chewy chocolate chip cookies, chewy cookies, chocolate chip cookie recipe, best chocolate chip cookies, thick cookies, soft cookies
