Chewy Chocolate Chip Cookies
Deliciously soft and chewy chocolate chip cookies, perfect for any occasion.
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
Chocolate
- 1.25 cups semi-sweet chocolate chips or chocolate chunks
Instructions
Preparation
- 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 together until no lumps remain. Whisk in the egg and egg yolk until combined, then whisk in the vanilla extract.
- Pour the wet mixture into the dry ingredients and mix together with a large spoon or spatula until combined. Fold in the 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 baking sheets with parchment paper or silicone mats.
- Scoop the cookie dough and shape into tall cylinders. Arrange on prepared baking sheets, spaced 3 inches apart.
- Bake for 13–14 minutes until edges are lightly browned. Cool on baking sheets for 10 minutes before transferring to a cooling rack.
Notes
Cookies can be stored covered at room temperature for up to 1 week. Unbaked cookie dough can be frozen for up to 3 months.
Nutrition
Serving: 1cookieCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 120mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 15mgIron: 0.5mg
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