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