Chewy Chocolate Chip Cookies
Deliciously soft and chewy chocolate chip cookies that are sure to satisfy your sweet cravings.
Equipment
- large bowl
- medium bowl
- Whisk
- Spatula
- Cookie scoop
- baking sheets
- parchment paper
Ingredients
- 2.25 cups all-purpose flour spooned & leveled
- 1 teaspoon baking soda
- 1.5 teaspoons cornstarch *
- 0.5 teaspoon salt
- 0.75 cups unsalted butter melted & cooled
- 0.75 cups packed brown sugar 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
- 1.25 cups semi-sweet chocolate chips or chocolate chunks
Instructions
- 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 into dry ingredients and mix together with a large spoon or spatula. The dough will be very soft, thick, and shiny. 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 large baking sheets with parchment paper or silicone baking mats.
- Scoop the chilled cookie dough using a cookie scoop, roll into a ball, and shape to be taller rather than wide. Arrange cookies 3 inches apart on the baking sheets.
- Bake the cookies for 13–14 minutes or until the edges are very lightly browned. Cool on the baking sheet for 10 minutes before transferring to a cooling rack.
Notes
Cookie dough can be chilled up to 3 days or frozen for up to 3 months. Baked cookies can also be frozen for up to 3 months.
Nutrition
Serving: 1cookieCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 20mgIron: 1mg
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