Chewy Chocolate Chip Cookies
Ingredients
Ingredients
all-purpose flour (spooned and leveled)
281 g
baking soda
5 g
cornstarch
4 g
salt
3 g
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
egg yolk (room temperature)
1 piece
pure vanilla extract
10 ml
semi-sweet chocolate chips or chocolate chunks
225 g
Instructions
Mix dry ingredients
In a large bowl, whisk the flour, baking soda, cornstarch, and salt together. Set aside.
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. The mixture will be thin.
Combine wet and dry
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. The chocolate chips may not stick to the dough because of the melted butter, but do your best to combine them.
Chill the dough
Cover the dough tightly and refrigerate for at least 2 hours or up to 3 days. I highly recommend chilling the cookie dough overnight to prevent overspreading.
Preheat oven
Preheat oven to 163°C. Line large baking sheets with parchment paper or silicone baking mats. If the dough has chilled for longer than 2 hours, let it sit at room temperature for about 15 minutes.
Scoop and shape cookies
Using a cookie scoop or Tablespoon measuring spoon, scoop the chilled cookie dough, about 3 scant Tablespoons (about 50-60g each) for XL cookies or 2 heaping Tablespoons for medium cookies. Shape the cookie dough balls to be tall and lumpy (like columns) rather than wide and smooth for thick, textured cookies.
Bake the cookies
Bake the cookies for 12-13 minutes or until the edges are lightly browned. The centers will look very soft and underbaked. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to set as they cool.
Storage
Store in an airtight container at room temperature for up to 1 week. Cookie dough balls can be frozen and baked straight from frozen, adding 1 minute to bake time.
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