These chewy chocolate chip cookies are a crowd favorite with a rich, buttery flavor and gooey chocolate in every bite. With crispy edges and soft centers, they’re the ultimate comfort dessert. The secret to achieving that perfect chewy texture? A combination of brown sugar, melted butter, and a hint of cornstarch. This recipe is straightforward, so you can enjoy delicious homemade cookies whenever the craving hits.
Equipment:
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- Baking sheets
- Parchment paper or silicone baking mat
- Cooling rack
Ingredients:
- ¾ cup unsalted butter, melted and slightly cooled
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 1 large egg + 1 egg yolk, room temperature
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- ½ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips
Instructions:
- Preheat the Oven and Prepare Baking Sheets
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. - Mix the Wet Ingredients
In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Beat together until smooth. Add the egg, egg yolk, and vanilla extract, and mix until well combined. - Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cornstarch, and salt. - Add the Dry Ingredients to the Wet Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix, as this can make the cookies tougher. - Fold in the Chocolate Chips
Using a spatula, gently fold in the chocolate chips until evenly distributed throughout the dough. - Chill the Dough (Optional)
For thicker cookies, cover and refrigerate the dough for 30 minutes. This step is optional but helps create a chewier texture. - Scoop and Shape the Cookies
Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. - Bake the Cookies
Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers look slightly underbaked. They’ll firm up as they cool, giving them that perfect chewy center. - Cool and Serve
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a cooling rack to cool completely.
Presentation Ideas:
- Serve warm with a glass of milk or a scoop of vanilla ice cream for an extra-indulgent treat.
- Arrange on a platter with a mix of dark and white chocolate chip cookies for a beautiful variety.
- Gift these cookies by wrapping them in a clear cellophane bag with a ribbon for a homemade touch.
Tips:
- For best results, measure flour by scooping it into the measuring cup and leveling off with a knife to avoid over-packing.
- Adding an extra egg yolk contributes to a softer, chewier texture.
- Store cookies in an airtight container for up to a week or freeze for up to 3 months.
These chewy chocolate chip cookies are everything a cookie should be: crispy on the outside, chewy on the inside, and filled with melted chocolate in every bite. They’re easy to make and incredibly satisfying, perfect for any occasion. Whip up a batch and experience the comfort and joy of a warm, homemade cookie!
Chewy Chocolate Chip Cookies Recipe
Learn how to make the best chewy chocolate chip cookies with a crispy edge and a soft, gooey center. Perfect for any cookie lover, these are simply irresistible!
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- Baking sheets
- Parchment paper or silicone baking mat
- Cooling rack
Ingredients
- ¾ cup unsalted butter melted and slightly cooled
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 1 large egg + 1 egg yolk room temperature
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- ½ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Preheat the Oven and Prepare Baking Sheets
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Mix the Wet Ingredients
- In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Beat together until smooth. Add the egg, egg yolk, and vanilla extract, and mix until well combined.
- Combine the Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, cornstarch, and salt.
- Add the Dry Ingredients to the Wet Ingredients
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix, as this can make the cookies tougher.
- Fold in the Chocolate Chips
- Using a spatula, gently fold in the chocolate chips until evenly distributed throughout the dough.
- Chill the Dough (Optional)
- For thicker cookies, cover and refrigerate the dough for 30 minutes. This step is optional but helps create a chewier texture.
- Scoop and Shape the Cookies
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake the Cookies
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers look slightly underbaked. They’ll firm up as they cool, giving them that perfect chewy center.
- Cool and Serve
- Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a cooling rack to cool completely.
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