Chewy Chocolate Chip Cookies
These Chewy Chocolate Chip Cookies are super soft and popular for their chewy texture.
Equipment
- large bowl
- medium bowl
- whisk
- spatula
- cookie scoop
- baking sheets
- parchment paper
- Cooling Rack
Ingredients
Dry Ingredients
- 2.25 cups all-purpose flour spooned & leveled
- 1 teaspoon baking soda
- 1.5 teaspoons cornstarch
- 0.5 teaspoon salt
Wet Ingredients
- 0.75 cups unsalted butter melted & cooled
- 0.75 cups packed brown sugar light or dark
- 0.5 cups granulated sugar
- 1 large egg at room temperature
- 1 egg yolk at room temperature
- 2 teaspoons pure vanilla extract
Add-ins
- 1.25 cups semi-sweet chocolate chips
Instructions
Preparation
- In a large bowl, whisk the flour, baking soda, cornstarch, and salt together. Set aside.
- In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no lumps remain. Whisk in the egg and egg yolk until combined, then whisk in the vanilla extract. The mixture will be thin.
- Pour into dry ingredients and mix together with a large spoon or spatula. Fold in the chocolate chips.
- Cover the dough tightly and refrigerate for at least 2 hours or up to 3 days.
- Preheat oven to 325°F (163°C). Line large baking sheets with parchment paper.
- Scoop the chilled cookie dough and roll into a ball, shaping it taller rather than wide.
- Arrange the cookies 3 inches apart on the prepared baking sheets.
- Bake the cookies for 13–14 minutes or until edges are lightly browned. Cool on the baking sheet for 10 minutes before transferring to a cooling rack.
Notes
Baked cookies freeze well for up to 3 months. Unbaked dough can also be frozen. Allow frozen dough to bake for an extra minute without thawing.
Nutrition
Serving: 1cookieCalories: 200kcalCarbohydrates: 26gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 25mgSodium: 120mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 10mgIron: 0.5mg
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