Chewy Chocolate Chip Cookies Recipe
Introduction
These chewy chocolate chip cookies are a classic treat with a soft, thick texture and plenty of gooey chocolate. The secret lies in chilling the dough and shaping the cookies tall for that perfect, chewy bite. Whether for lunchboxes or an afternoon snack, these cookies never disappoint.
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
- 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
- 1 and 1/4 cups (225g) semi-sweet chocolate chips or chocolate chunks
Instructions
- Step 1: In a large bowl, whisk together the flour, baking soda, cornstarch, and salt. Set this mixture aside.
- Step 2: In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth with no lumps. Add the egg and egg yolk, whisking until combined, then stir in the vanilla extract. The mixture will be thin.
- Step 3: Pour the wet ingredients into the dry ingredients and mix gently with a large spoon or spatula until combined. The dough will be soft, thick, and shiny. Fold in the chocolate chips as best as you can; they may not fully stick due to the melted butter.
- Step 4: Cover the dough tightly and refrigerate for at least 2 hours, preferably overnight, to prevent overspreading.
- Step 5: Preheat the oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone mats. If your dough has chilled more than 2 hours, let it sit at room temperature for about 15 minutes before scooping.
- Step 6: Using a cookie scoop or tablespoon, portion out the dough—about 3 scant tablespoons (60g) for extra-large cookies or 2 heaping tablespoons (50g) for medium-large. Roll each portion into a ball, then shape it taller rather than wide, almost like a cylinder. Place cookies 3 inches apart on the baking sheets.
- Step 7: Bake for 13–14 minutes, until the edges are very lightly browned and centers look soft. Let cool on the baking sheet for 10 minutes before transferring to a cooling rack. Optionally, press additional chocolate chips into the tops while still warm for a pretty finish.
Tips & Variations
- Chilling the dough overnight significantly improves texture and prevents the cookies from spreading too much while baking.
- For a more intense chocolate flavor, try using dark chocolate chunks instead of semi-sweet chips.
- If you prefer chewier cookies, add a tablespoon of honey or corn syrup to the wet ingredients.
- Make sure your butter is only slightly cooled after melting to help the sugars dissolve properly.
Storage
Store the cookies tightly covered at room temperature for up to one week. To keep them soft, place a slice of bread in the container; the cookies will absorb moisture from it. Reheat gently in the microwave for 10–15 seconds if you want to enjoy them warm and gooey again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce or omit the added salt in the recipe to avoid overly salty cookies.
Why is the dough so soft and thin after mixing?
The melted butter thins the dough considerably, but chilling it firms it up. This process helps create the chewy texture and thick shape once baked.
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Chewy Chocolate Chip Cookies Recipe
- Total Time: 2 hours 29 minutes (includes chilling time)
- Yield: About 18–24 cookies depending on size 1x
Description
These chewy chocolate chip cookies boast a perfect balance of soft, thick texture with melty chocolate chips throughout. Made with melted butter and a blend of brown and granulated sugars, these cookies remain chewy and flavorful. Chilling the dough overnight prevents overspreading, resulting in tall, luscious cookies with a slight crisp on the edges and a tender, gooey center.
Ingredients
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
Add-ins
- 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 until combined. Set aside to prepare the wet ingredients.
- Combine Wet Ingredients: In a medium bowl, whisk melted butter with brown sugar and granulated sugar until no lumps remain. Whisk in the egg and egg yolk until fully incorporated, followed by the vanilla extract. The mixture will appear thin.
- Form Cookie Dough: Pour the wet mixture into the dry ingredients and mix gently with a large spoon or spatula until combined. The dough will be soft, thick, and shiny. Fold in the chocolate chips carefully as they may not easily stick because of the melted butter.
- Chill Dough: Cover the dough tightly and refrigerate for at least 2 hours, preferably overnight up to 3 days. This step is crucial to prevent overspreading and helps develop flavor.
- Prepare for Baking: Preheat the oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone mats. If the dough was chilled beyond 2 hours, allow it to rest at room temperature for about 15 minutes.
- Shape Cookies: Using a cookie scoop or tablespoon, portion out 3 scant tablespoons (approximately 60g) for XL cookies or 2 heaping tablespoons (about 50g) for medium-large cookies. Roll into balls, then shape with fingers to be tall and cylindrical rather than wide. Arrange cookies 3 inches apart on the baking sheet.
- Bake: Bake cookies for 13–14 minutes until edges are lightly browned but centers remain soft. The cookies will firm up as they cool.
- Cool and Optional Garnish: Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. For aesthetic appeal, press a few extra chocolate chips onto the tops while cookies are still warm.
- Storage: Store cookies in an airtight container at room temperature for up to one week, maintaining freshness and chewiness.
Notes
- Using melted butter yields a chewy texture; chilled dough improves thickness and prevents spreading.
- Cornstarch in the flour blend helps create tender, soft cookies.
- Select either light or dark brown sugar depending on your preferred flavor depth; dark brown adds more molasses richness.
- Room temperature eggs help the dough combine smoothly.
- You can substitute chocolate chunks for chips to enhance texture variety.
- Shaping the dough tall rather than wide ensures thicker cookies.
- Baking at a lower temperature (325°F) prevents overbrowning while maintaining softness.
- Pressing chocolate chips on top after baking is optional but adds visual appeal.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chewy chocolate chip cookies, soft cookies, thick cookies, chocolate chip cookie recipe, homemade cookies, easy cookies
