Description
These chewy chocolate chip cookies are perfectly thick and soft with a rich buttery flavor and plenty of melty semi-sweet chocolate chips. By using melted butter and chilling the dough overnight, the cookies bake up thick, tender, and irresistibly chewy, making them the ultimate homemade classic treat.
Ingredients
Units
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 well combined. Set this mixture aside for later.
- Combine Wet Ingredients: In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and free of lumps. Next, whisk in the egg and egg yolk until fully combined, followed by the vanilla extract. The mixture will be thin.
- Form Dough: Pour the wet ingredients into the bowl with the dry ingredients. Mix gently using a large spoon or spatula until a soft, thick, and shiny dough forms. Fold in the chocolate chips carefully, as they may not incorporate easily due to the melted butter.
- Chill Dough: Cover the dough tightly and refrigerate for at least 2 hours or up to 3 days, ideally overnight. This chilling step prevents overspreading and improves texture.
- Preheat Oven: When ready to bake, preheat your oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone mats. If the dough was chilled longer than 2 hours, let it rest at room temperature for about 15 minutes.
- Portion Cookies: Using a cookie scoop or tablespoon, portion the dough into balls—about 3 scant tablespoons (60g) for extra-large cookies or 2 heaping tablespoons (50g) for medium-large. Shape each ball into a tall cylinder using your fingers to ensure thickness.
- Arrange and Bake: Place the cookie dough balls onto the prepared baking sheets about 3 inches apart. Bake for 13–14 minutes until edges are very lightly browned but centers remain soft.
- Cool and Finish: Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Optionally, press a few extra chocolate chips onto the tops while still warm for an attractive finish.
- Store: Keep the cookies tightly covered at room temperature for up to one week to maintain freshness.
Notes
- Using melted butter gives the cookies a chewier texture and rich flavor.
- Chilling the dough overnight is highly recommended to prevent the cookies from spreading too much during baking.
- The cornstarch helps achieve a tender, thick cookie.
- If you prefer crispier cookies, you can bake for an additional 1-2 minutes.
- Pressing extra chocolate chips on warm cookies is purely for presentation and adds extra melty chocolate bursts.
Nutrition
- Serving Size: 1 medium cookie (approx. 50g)
- Calories: 220
- Sugar: 16g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg
