Description
These chewy chocolate chip cookies are delightfully soft and thick, featuring melted butter, extra brown sugar, and cornstarch for the ultimate chewy texture. Chilling the dough before baking prevents overspreading, resulting in perfectly thick cookies loaded with semi-sweet chocolate chips. Ideal for cookie lovers seeking a classic, irresistible 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, at room temperature
- 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 flour, baking soda, cornstarch, and salt until evenly combined. Set aside to prepare the wet ingredients.
- Combine Wet Ingredients: In a medium bowl, whisk the melted and slightly cooled butter with the brown sugar and granulated sugar until there are no lumps. Whisk in the egg and egg yolk thoroughly, then add the vanilla extract. The mixture will be thin and glossy.
- Form Dough: Pour the wet mixture into the dry ingredients and gently mix with a large spoon or spatula until just combined. The dough will be soft, thick, and shiny. Fold in the chocolate chips carefully; they may be a bit challenging to incorporate due to the melted butter.
- Chill Dough: Cover the dough tightly and refrigerate for a minimum of 2 hours, ideally overnight, to prevent spreading during baking and to enhance texture.
- Preheat and Prepare Baking Sheets: Preheat your oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone mats for easy release and cleanup.
- Portion and Shape Cookies: If the dough has been chilling longer than 2 hours, let it rest at room temperature for about 15 minutes to soften slightly. Using a cookie scoop or tablespoon, portion the dough: 3 scant tablespoons (about 60g) for extra-large cookies or 2 heaping tablespoons (about 50g) for medium-large ones. Roll each portion into a ball, then shape with your fingers to make them taller, almost cylindrical, to encourage thicker cookies.
- Arrange and Bake: Place the shaped dough balls about 3 inches apart on prepared baking sheets. Bake in the oven for 13–14 minutes until edges are very lightly browned and centers appear soft but set. The cookies will firm up as they cool.
- Cool and Finish: Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. For an attractive finish, optionally press a few extra chocolate chips onto the warm cookie tops.
- Store: Keep cookies tightly covered at room temperature for up to one week.
Notes
- Melted butter and elevated brown sugar content create the chewy texture that distinguishes these cookies.
- Cornstarch contributes to the softness and thickness.
- Chilling the dough is essential to prevent the cookies from spreading too much in the oven.
- Using an extra egg yolk adds moisture and richness.
- The recipe originates from a best-selling cookbook, Sally’s Baking 101.
Nutrition
- Serving Size: 1 cookie (based on 16 XL cookies)
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
