A super simple recipe for an easy, no-mixer required, soft and chewy chocolate chip cookie recipe!
Ingredients
¾cup1 and ½ sticks unsalted butter, melted
1cuppacked light brown sugar
½cupgranulated sugar
1egg + 1 egg yolkroom temperature
1Tablespoonvanilla extract
2and ½ cups all-purpose flour
2and ¼ teaspoon cornstarch
1and ¼ teaspoon baking soda
½teaspoonsalt
½cupsemi-sweet chocolate chips
Instructions
Whisk together the flour, baking soda, cornstarch and salt in a large bowl. Set aside.
In a medium bow, whisk together the melted butter, sugars until no lumps remain in the brown sugar. Whisk in the egg, egg yolk and vanilla. Pour the wet ingredients into the dry ingredients and mix together with a rubber spatula or wooden spoon. The dough will be soft and thick. Fold in the chocolate chips. Cover the dough and place in the refrigerator up at least 3 hours, or up to 3 days. Chilling is mandatory. Do not skip this step.
Take the dough out of the refrigerator and allow to slightly soften at room temperature for about 10 minutes.
Preheat the oven to 350F degrees. Line two baking sheets with parchment paper or silicone baking mats (preferred.) Set aside.
Roll the dough into balls, about 2 Tablespoons of dough for each. Roll the cookie dough into tall balls (will help the cookies be thick.) Place 8 total cookie dough balls on each sheet. I like to press a few more chocolate chips into the top of each. Bake for 11-12 minutes. The cookies will look underbaked, but that's what you want. They will continue to cook on the baking sheet. Let the cookies sit on the sheet for 10 or so minutes before transferring to a cooling rack.
Store in an airtight container for up to 7 days.
Notes
You can make cookie dough in advance and can be left in the refrigerator for up to 3 days. If you roll the cookie dough in advance, you can bake them frozen, but add an extra minute or so to the baking time.