Description
These chewy chocolate chip cookies are perfectly soft and thick with a rich buttery flavor and plenty of melty semi-sweet chocolate chips. The dough is chilled before baking to prevent overspreading, resulting in thick, chewy cookies with tender edges. Easy to make and ideal for cookie lovers craving a classic treat.
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.
- Combine wet ingredients: In a medium bowl, whisk the melted and slightly cooled unsalted butter with the brown sugar and granulated sugar until there are no lumps. Add the egg and egg yolk and whisk until combined, then mix in the vanilla extract. The mixture will be thin.
- Form the dough: Pour the wet mixture into the dry ingredients and gently mix using a large spoon or spatula until combined. The dough will be very soft, thick, and shiny. Fold in the chocolate chips carefully, even though they may not stick well at this point due to the melted butter.
- Chill the dough: Cover the dough tightly and refrigerate for a minimum of 2 hours, ideally overnight, and up to 3 days. Chilling helps prevent the cookies from spreading too much while baking.
- Prep for baking: Preheat your oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone baking mats. If the dough was chilled longer than 2 hours, allow it to sit at room temperature for about 15 minutes before scooping.
- Shape cookies: Using a cookie scoop or tablespoon, scoop about 3 scant tablespoons (60g) for extra-large cookies or 2 heaping tablespoons (50g) for medium-large cookies. Roll each portion into a ball and shape it with your fingers to be taller than wide, almost cylindrical. Arrange the shaped dough balls 3 inches apart on the prepared baking sheets.
- Bake: Bake the cookies for 13 to 14 minutes or until the edges are just starting to turn very lightly browned. The centers will look soft but will firm up as they cool.
- Cool and finish: Let the cookies cool on the baking sheet for 10 minutes before moving them to a wire rack to cool completely. While still warm, optionally press a few extra chocolate chips on top for aesthetic appeal.
- Storage: Store cooled cookies tightly covered at room temperature for up to 1 week.
Notes
- Chilling the dough for at least 2 hours or overnight is crucial for thick, chewy cookies that don’t overspread.
- If you prefer thinner cookies, you can bake immediately without chilling, but texture will differ.
- Using melted butter makes the dough softer and contributes to chewiness.
- Make sure to measure the flour correctly (spooned and leveled) for best results.
- Pressing extra chocolate chips on warm cookies adds extra chocolate appeal but is optional.
- Cookies can be frozen after baking for longer storage.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American