Chewy Chocolate Chip Cookies
Equipment
Ingredients
Cookie Dough
melted butter (melted)
170 g
light brown sugar
150 g
granulated sugar
65 g
vanilla extract
1.5 tsp
milk
60 ml
all-purpose flour
218 g
baking soda
0.75 tsp
salt
0.75 tsp
cinnamon
0.5 tsp
cornstarch
2 tsp
chocolate chips
180 g
semi-sweet chocolate bar (chopped)
90 g
Instructions
Prepare Ingredients
Measure and prepare all ingredients for the cookie dough.
Mix Wet Ingredients
Combine melted butter with both sugars, vanilla extract, and milk in a large bowl.
Mix Dry Ingredients
In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and cornstarch.
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in chocolate chips and chopped chocolate.
Chill Cookie Dough
Place cookie dough in the freezer uncovered for 30 minutes to firm up.
Shape Cookies
Scoop cookie dough using 4 tbsp for large cookies or 2 tbsp for regular cookies. Place on baking sheet leaving space between cookies.
Bake Cookies
Bake at 177°C for 12-14 minutes for large cookies or 10-12 minutes for regular cookies until edges are golden.
Cool and Serve
Lightly bang the pan on the counter a couple times right after baking to create ripples on edges. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Original recipe
Storage
Store in airtight container. Cookies will stay chewy for up to 5 days at room temperature.
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