Chewy Chocolate Chip Cookies
This chewy chocolate chip cookies recipe is a family favorite recipe and produces BIG and thick cookies. Using melted butter, more brown sugar than white sugar, cornstarch and 2 extra egg yolks guarantees the chewiest cookie texture. And the best part: no mixer required!
- Prep Time: 10 minutes
- Chill Time: 4 hours
- Cook Time: 10-11 minutes
- Total Time: 4 hours 20 minutes
- Yield: 22 cookies
- Category: Dessert
- Method: Oven
Ingredients
Units
- 2 3/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 Tablespoon cornstarch
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 2 large egg yolks
- 1 Tablespoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Whisk the flour, baking soda, cornstarch, and salt together in a medium bowl. Set aside.
- In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until no sugar lumps remain. Whisk in the egg, egg yolks, and vanilla extract. The mixture will be thin and gritty.
- Pour the dry ingredients into the wet ingredients and mix together with a large spoon or rubber spatula. The dough will be soft, thick, and seem greasy— that's normal! Then, fold in the chocolate chips.
- Cover the dough tightly and chill in the refrigerator for at least 2-3 hours or up to 3 days– I recommend overnight if you're not in a pinch. This step is required otherwise the cookies will spread when baked.
- Preheat oven to 350°F. While the oven preheats, take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes (20 minutes if it was chilled longer than 12 hours.) Line 2 baking sheets with parchment paper or silicone baking mats. Set aside.
- Using a cookie scoop, measure 2 Tablespoons of dough. Roll into a ball, making sure it's taller rather than wide— this helps the cookies stay thicker. Repeat with the remaining dough. Place 8-10 balls of dough onto each cookie sheet. Bake for 10-11 minutes or until the edges are very slightly browned. The centers will look very soft— as the cookies cool they will set. Cool on the baking sheet for 15 minutes before transferring to a wire rack to cool completely. Press a few chocolate chips in the tops, if desired.
- Cookies stay fresh covered at room temperature for up to 1 week.
Notes
- Make Ahead Instructions: The cookie dough can be made up to 3 days in advance. You have 2 options: 1) Follow the recipe through step 4, place in an airtight container or cover the bowl tightly and place in the refrigerator. The day of, begin at step 5. 2) Follow the recipe through step 4 and skip to step 6 to roll the cookie dough into balls. Place the cookie dough balls in a zip-topped bag or container and place in the refrigerator. The day of, begin at step 6– no need to allow the dough to come to room temperature.
- Freezing Instructions: The cookie dough or baked cookies can be frozen for up to 3 months. You have options: 1) Follow the recipe through step 4, place in an airtight container and place in the freezer. To thaw, place in the refrigerator overnight. Then, begin at step 5. 2) Follow the recipe through step 4 and jump to step 6 to roll the cookie dough into balls. Place the cookie dough balls in a zip-topped bag or container and place in the refrigerator for at least 1 hour or up to 3 days. Then, place the chilled cookie dough balls in the freezer. Thaw overnight in the refrigerator– no need to allow it soften or you can bake frozen cookie dough balls adding 1-2 extra minutes to the bake time. 3) Allow baked cookies to cool completely. Place in an airtight container and in the freezer. Thaw overnight on the counter.
- Recommended Baking Tools: Baking Sheets | Silicone Baking Mats | Mixing Bowls | Cookie Scoop | Cooling Racks
- Butter: If you choose to use salted butter, omit the 1/4 teaspoon of salt.
- Flour: Just like most of my cookie recipes, all-purpose is the base of this recipe. I highly recommend only using all-purpose flour for the best results– I haven't tried any other type of flour. If needing gluten free, I've heard from others that King Arthur Measure for Measure flour is an easy swap but I have not tried it.
- Cornstarch: If you don’t have cornstarch, you can leave it out. The cookies are still very soft but just slightly less chewy.
- Brown Sugar: You use light or dark brown sugar for this recipe.
- Add-Ins: The total amount of add-ins for these cookies is 1 cup. As long as it's around that, you can include anything like nuts, M&Ms, white chocolate chips, chocolate chunks, dried fruit, candy, etc.
