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Chewy Chocolate Chip Cookies Recipe

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4.1 from 7 reviews

These chewy chocolate chip cookies feature a perfect balance of soft, thick texture and rich chocolate flavor. Chilling the dough overnight helps prevent overspreading, resulting in delightful cookies with slightly crisp edges and soft, gooey centers. Melted butter in the dough ensures a tender crumb while the combination of brown and granulated sugars adds depth and sweetness.

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

  1. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cornstarch, and salt, then set aside to prepare the wet ingredients.
  2. Combine Wet Ingredients: In a medium bowl, whisk the melted butter with brown sugar and granulated sugar until smooth and lump-free. Add in the egg and egg yolk, whisking until combined, then whisk in vanilla extract. The mixture will be thin and shiny.
  3. Form the Dough: Pour the wet ingredients into the dry ingredients and mix with a large spoon or spatula until the dough is thick, soft, and shiny. Fold in the chocolate chips carefully, even though they may not stick easily due to the melted butter.
  4. Chill the Dough: Cover the dough tightly and refrigerate for at least 2 hours, preferably overnight, to prevent excessive spreading during baking.
  5. Preheat and Prepare Baking Sheets: Preheat your oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone mats. If the dough has been chilled longer than 2 hours, allow it to rest at room temperature for about 15 minutes.
  6. Scoop and Shape Cookies: Using a cookie scoop or tablespoon, portion about 3 scant tablespoons (60g) of dough for extra-large cookies or 2 heaping tablespoons (50g) for medium-large cookies. Roll each portion into a ball, then shape it taller rather than wide to encourage thicker cookies. Place them 3 inches apart on the prepared sheets.
  7. Bake: Bake the cookies for 13 to 14 minutes until edges are lightly browned but centers remain soft. Remove from oven and cool on the baking sheets for 10 minutes. Optionally, press a few extra chocolate chips into the tops while warm for a prettier look.
  8. Cool and Store: Transfer cookies to a wire rack to cool completely. Store tightly covered at room temperature for up to one week.

Notes

  • Chilling the dough overnight dramatically improves cookie thickness and chewiness by preventing spread.
  • Using melted butter results in a soft and chewy texture but requires gentle handling when folding in chocolate chips.
  • Shaping the cookie dough balls taller rather than flat encourages thicker, chewier cookies.
  • Cookies will look soft and underdone in the center when removed from oven but continue to set as they cool.
  • For best results, use room temperature eggs to ensure smooth incorporation.
  • Store cookies in an airtight container to maintain freshness and chewiness.

Find it online: https://recipefeastful.com/chewy-chocolate-chip-cookies-recipe/