Description
This recipe for Chewy Chocolate Chip Cookies yields thick, soft, and irresistibly chewy cookies loaded with semi-sweet chocolate chips. The dough is chilled to enhance texture and prevent spreading, resulting in perfectly shaped cookies with a tender center and lightly browned edges. Ideal for chocolate lovers craving a classic homemade treat with a tender, chewy bite.
Ingredients
Units
Scale
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
Additional Ingredients
- 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 dry mixture aside for later combination.
- Combine Wet Ingredients: In a medium bowl, whisk the melted and slightly cooled butter with the brown sugar and granulated sugar until no lumps remain. Then whisk in the egg and egg yolk until combined, followed by the vanilla extract. The mixture will be thin.
- Form the Dough: Pour the wet mixture into the dry ingredients and mix gently with a large spoon or spatula until combined into a thick, soft, shiny dough. Fold in the semi-sweet chocolate chips carefully; they may not fully stick due to the melted butter, but ensure they are evenly distributed.
- Chill the Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours, ideally overnight, to prevent excessive spreading during baking and improve texture. The dough can be chilled up to 3 days.
- Prepare for Baking: Preheat your oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone mats. If the dough has chilled longer than 2 hours, let it sit at room temperature for about 15 minutes to soften slightly.
- Scoop and Shape Cookies: Using a cookie scoop or measuring spoon, portion the dough into balls: about 3 scant tablespoons (60g) for extra-large cookies or 2 heaping tablespoons (50g) for medium-large cookies. Roll each into a ball, then shape with your fingers to make them taller and more cylindrical, promoting thickness when baked. Arrange cookies about 3 inches apart on the prepared sheets.
- Bake the Cookies: Bake for 13 to 14 minutes until the edges are lightly browned and the centers still look soft. The cookies will firm up more as they cool.
- Cool and Optional Finish: Cool cookies on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. While still warm, optionally press a few extra chocolate chips into the tops for an attractive finishing touch.
- Storage: Store the cookies tightly covered at room temperature for up to 1 week to retain their chewy texture and freshness.
Notes
- Chilling the dough overnight is highly recommended to prevent cookies from spreading too much and to enhance chewiness.
- Shaping the dough into taller cylinders rather than flat discs promotes thicker, chewier cookies.
- Using a combination of brown and granulated sugar balances moisture and sweetness, contributing to texture.
- If dough is too hard after chilling, let it rest at room temperature briefly for easier scooping.
- Pressing extra chocolate chips on top while cookies are warm is optional but adds a nice visual appeal.
Nutrition
- Serving Size: 1 medium cookie (approx. 50g)
- Calories: 220
- Sugar: 15g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 40mg
