Chewy Chocolate Chip Cookies
These Chewy Chocolate Chip Cookies are soft, flavorful, and the most popular cookie recipe on my website.
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 for 5 minutes
- 0.75 cups brown sugar packed light or dark
- 0.5 cups granulated sugar
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 2 teaspoons pure vanilla extract
Add-ins
- 1.25 cups semi-sweet chocolate chips or chocolate chunks
Instructions
Preparation Steps
- 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 until no lumps remain. Whisk in the egg and egg yolk, then whisk in the vanilla extract.
- Pour the wet mixture into the dry ingredients. Mix together with a large spoon or spatula until the dough is soft, thick, and shiny. Fold in 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 into balls and shape them taller rather than wide. Arrange the cookies 3 inches apart on the baking sheets.
- Bake 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
You can refrigerate the cookie dough for up to 3 days and freeze the baked cookies for up to 3 months. Allow unbaked dough to come to room temperature before scooping and baking.
Nutrition
Serving: 1cookieCalories: 200kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 100mgPotassium: 80mgSugar: 12gVitamin A: 300IUCalcium: 20mgIron: 1mg
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