Difficulty Level: easy
When it comes to cookies, soft in the middle, chewy in the mouth, with crunchy edges is perfection. Throw in some indulgent, rich chocolate chips and what you have is possibly the best cookie going. If you prefer white chocolate, go for white chocolate chips instead.
The secret to making chewy cookies is making the mix with melted butter, extra brown sugar, and an extra egg yolk. Making the cookie dough a ball on the baking tray, tall rather than round, also helps keep the center soft. The indulgence comes from adding lots of chocolate chips, but also adding extras while the cookies are warm and soft. This extra step means some of the chocolate chips still have shape and bite, so the flavor stands out a little more. Explore the recipe below.
Chocolate Chip Cookies Recipe Ingredients
- 2 1/4 cups of all-purpose flour
- 1 teaspoon of baking soda
- 1 1/2 teaspoons of cornstarch
- 1/2 teaspoon of salt
- 3/4 cup of unsalted butter, melted and slightly cooled
- 3/4 cup of packed light brown sugar
- 1/2 cup of granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons of vanilla extract
- 1 1/4 cups of semi-sweet chocolate chips, plus extra for topping if desired
Chocolate Chip Cookies Recipe Instructions
- In a large bowl, whisk together the flour, baking soda, cornstarch, and salt.
- In a separate bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth.
- Add the egg, egg yolk, and vanilla extract to the second bowl and mix until fully combined.
- Pour the wet mixture into the dry ingredients. Stir with a spatula until a soft dough forms.
- Fold in the chocolate chips.
- Cover the bowl and chill the dough for at least 2 hours. This helps the cookies stay thick instead of spreading too much.
- Preheat the oven to 325°F and line baking sheets with parchment paper.
- Scoop the chilled dough into 2-tablespoon portions. Shape each one slightly taller than it is wide for a thicker cookie.
- Place the dough balls about 3 inches apart on the baking sheet.
- Bake for 14 minutes, until the edges are lightly golden and the centers still look soft.
- Let the cookies cool on the baking sheet for 10 minutes, then move them to a wire rack.
- Press a few extra chocolate chips on top while warm and serve.