Chewy Chocolate Chip Cookies
Super soft and chewy chocolate chip cookies made with melted butter, extra brown sugar, cornstarch, and an egg yolk for the ultimate chewy texture.
Equipment
Ingredients
Ingredients
all-purpose flour
281 g
baking soda
1 tsp
cornstarch
6 g
salt
0.5 tsp
unsalted butter (melted, cooled 5 minutes)
170 g
light or dark brown sugar (packed)
150 g
granulated sugar
100 g
large egg (room temperature)
1 piece
large egg yolk (room temperature)
1 piece
pure vanilla extract
10 ml
semi-sweet chocolate chips
225 g
Instructions
Mix dry ingredients
In a large bowl, whisk the flour, baking soda, cornstarch, and salt together.
Mix wet ingredients
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.
Combine wet and dry ingredients
Pour the wet mixture into the 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.
Chill the dough
Cover the dough tightly and refrigerate for at least 2 hours or up to 3 days. Chilling is mandatory to prevent overspreading.
Preheat oven
Preheat the oven to 163°C. Line large baking sheets with parchment paper or silicone baking mats.
Shape cookie dough
Scoop chilled cookie dough (about 60g for XL or 50g for medium-large). Roll into a ball, then shape it taller rather than wide—like a cylinder. Arrange 3 inches apart on prepared baking sheets.
Bake cookies
Bake the cookies for 13–14 minutes or until the edges are very lightly browned. The centers will look very soft, but the cookies will continue to set as they cool.
Cool and finish
Cool on the baking sheet for 10 minutes before transferring to a cooling rack. While still warm, optionally press a few more chocolate chips into the tops.
Original recipe
Storage
Store in airtight container at room temperature up to 1 week. Baked cookies freeze well up to 3 months. Unbaked dough balls freeze up to 3 months.
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