Description
These chewy chocolate chip cookies are soft, thick, and full of gooey chocolate. Easy to mix, no mixer required, and perfect for any day you need a sweet treat.
Ingredients
2 and 1/4 cups (281g) all-purpose flour (spooned and leveled)
1 teaspoon baking soda
1 and 1/2 teaspoons cornstarch
1/2 teaspoon salt
3/4 cup (170g) unsalted butter, melted and cooled 5 min
3/4 cup (150g) packed brown sugar
1/2 cup (100g) granulated sugar
1 large egg + 1 egg yolk (room temperature)
2 teaspoons vanilla extract
1 and 1/4 cups (225g) semi-sweet chocolate chips or chunks
Instructions
1. Whisk flour, baking soda, cornstarch, and salt in a large bowl.
2. In a separate bowl, mix melted butter, brown sugar, and granulated sugar until smooth.
3. Add egg, egg yolk, and vanilla. Mix until combined.
4. Stir wet ingredients into dry ingredients using a spatula. Dough will be soft and shiny.
5. Fold in chocolate chips.
6. Cover and chill dough for at least 2 hours or overnight.
7. Preheat oven to 325°F (163°C). Line baking sheets with parchment or silicone mats.
8. Scoop 2 heaping tablespoons of dough per cookie. Roll into tall, rough balls.
9. Place cookies 3 inches apart on baking sheet.
10. Bake 13–14 minutes until edges are golden and centers look soft.
11. Cool on sheet for 10 minutes before transferring to rack.
12. Optional: Press extra chocolate chips on top while warm.
Notes
Chilling the dough is essential for thick, chewy cookies.
To warm eggs quickly, place them in warm water for 5 minutes.
If dough is too firm to scoop after chilling, let it sit for 10–15 minutes.
Scoop dough after chilling for easier shaping.
Freeze unbaked dough balls for up to 3 months; bake from frozen by adding 1 extra minute.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg