Description
These chewy chocolate chip cookies have crisp edges, soft centers, and are loaded with melty chocolate chips. Designed for maximum chewiness and rich flavor, this easy, no-mixer recipe is perfect for both novice and experienced bakers.
Ingredients
- 2 and 1/4 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted and slightly cooled
- 3/4 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg (room temperature)
- 1 egg yolk (room temperature)
- 2 teaspoons pure vanilla extract
- 1 and 1/4 cups semi-sweet chocolate chips or chunks
Instructions
- In a medium bowl, whisk together flour, baking soda, cornstarch, and salt. Set aside.
- In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
- Whisk in egg and egg yolk until mixture is creamy and thickened. Stir in vanilla extract.
- Gradually add dry ingredients to the wet ingredients using a spatula or wooden spoon. Mix until just combined.
- Fold in chocolate chips until evenly distributed. Dough will be soft and slightly greasy.
- Cover dough tightly and chill in the refrigerator for at least 2 hours and up to 3 days.
- Preheat oven to 325°F (163°C). Line baking sheets with parchment paper or silicone mats.
- Let chilled dough sit at room temperature for 15 minutes if too firm. Scoop about 3 tablespoons of dough and roll into tall mounds.
- Place dough balls 3 inches apart on baking sheets. Bake for 13–14 minutes, until edges are lightly golden and centers look slightly underbaked.
- Cool cookies on the baking sheet for 10 minutes before transferring to a wire rack. Optionally, press extra chocolate chips on top while warm.
Notes
- Chilling the dough helps prevent spreading and enhances flavor.
- Use a mix of chocolate chips or chunks for more texture.
- Don’t overbake—cookies should look slightly underdone in the center.
- Roll dough into tall balls for thicker cookies.
- Dough and baked cookies freeze well for later use.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (based on 20 cookies)
- Calories: 210
- Sugar: 17g
- Sodium: 115mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
