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Chewy Chocolate Chip Cookies Recipe

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4 from 2 reviews

These Chewy Chocolate Chip Cookies are the perfect balance of soft and thick with a rich buttery flavor and plenty of gooey chocolate chips. Chilling the dough overnight helps prevent overspreading, resulting in extra thick, chewy cookies with irresistibly melty centers.

  • Total Time: 2 hours 34 minutes
  • Yield: 16 cookies

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

Mix-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 all-purpose flour, baking soda, cornstarch, and salt until well combined. Set aside.
  2. Combine Wet Ingredients: In a medium bowl, whisk the melted and cooled butter with the brown sugar and granulated sugar until smooth and lump-free. Add the egg and egg yolk and whisk until combined, then stir in the vanilla extract. The mixture will be thin.
  3. Form Dough: Pour the wet ingredients into the dry ingredients and mix gently with a large spoon or spatula until just combined. The dough will be very soft, thick, and shiny. Fold in the chocolate chips carefully; they may not stick well due to the melted butter but do your best to distribute them evenly.
  4. Chill Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours or up to 3 days. Chilling is highly recommended overnight to prevent the cookies from overspreading during baking.
  5. Prepare for Baking: Preheat the oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone baking mats. If dough has been chilled for longer than 2 hours, let it sit at room temperature for about 15 minutes before scooping.
  6. Scoop and Shape Cookies: Use a cookie scoop or tablespoon measure to portion the dough. For extra-large cookies, use about 3 scant tablespoons (2 ounces/60g) of dough; for medium-large cookies, use 2 heaping tablespoons (1.75 ounces/50g). Roll the dough into balls, then shape them with your fingers into tall, cylindrical forms to encourage thick baking. Place cookies 3 inches apart on prepared baking sheets.
  7. Bake: Bake cookies for 13–14 minutes or until the edges are just lightly browned. The centers will appear soft but will set further as they cool.
  8. Cool: Allow cookies to cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely. While still warm, optionally press a few extra chocolate chips on top for a beautiful finish.
  9. Store: Store cooled cookies in an airtight container at room temperature for up to 1 week.

Notes

  • Chilling the dough is crucial for preventing overspreading and achieving thick, chewy cookies.
  • Use room temperature eggs to help blend the dough smoothly.
  • Shaping the dough into tall cylinders helps create thicker cookies instead of thin, flat ones.
  • You can use chocolate chunks or chips based on your preference.
  • Do not overbake; the cookies should look soft in the center when removed from the oven for the best chewy texture.
  • Storing in an airtight container preserves freshness for up to one week.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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