I’m thrilled to share this ultra-chewy, soft, and bakery-style chocolate chip cookie recipe. It features melted butter, more brown sugar than white, cornstarch, and an extra egg yolk, delivering that irresistible chewy texture—all without needing a mixer.
Why I’ll Love This Recipe
I love this recipe because:
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It produces the chewiest, softest cookies thanks to melted butter, brown sugar, cornstarch, and an extra egg yolk.
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The method doesn’t require a mixer—just whisk, stir, chill, and bake.
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The cookies bake up thick and bakery-style, especially when chilling the dough and shaping tall dough balls.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 ½ teaspoons cornstarch
• ½ teaspoon salt
• ¾ cup unsalted butter, melted and cooled for 5 minutes
• ¾ cup packed light or dark brown sugar
• ½ cup granulated sugar
• 1 large egg + 1 egg yolk, at room temperature
• 2 teaspoons pure vanilla extract
• 1 ¼ cups semi-sweet chocolate chips or chunks
Directions
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Whisk together flour, baking soda, cornstarch, and salt; set aside.
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Stir melted butter into sugars until smooth; add egg, egg yolk, and vanilla; mix until fully incorporated.
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Gradually add dry ingredients, stirring until just combined, then fold in chocolate chips.
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Cover dough and chill for at least 2–3 hours or up to 3 days.
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Preheat oven to 350°F. Scoop dough into tall, lumpy balls—about 3 tablespoons for XL cookies or 2 heaping tablespoons for medium-large.
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Bake until edges are lightly golden. Let cool slightly before transferring to a wire rack.
Servings And Timing
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Yield: About 16 XL cookies or 20 medium-large cookies
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Prep Time: 15 minutes
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Cook Time: 13 minutes
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Chill Time: At least 2–3 hours
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Total Time: Approximately 2 hours 45 minutes
Variations
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I like to mix things up by swapping in white chocolate chips, chopped nuts, M&Ms, or even dried fruit.
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As long as I keep mix-ins around 1 to 1 ¼ cups total, the dough remains balanced.
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For a salted twist, I sometimes sprinkle flaky sea salt on top before baking.
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I can also brown the butter before mixing to add a nutty depth to the flavor.
Storage/Reheating
Once baked and cooled, I store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze baked cookies or portioned dough balls for up to 3 months.
To enjoy from frozen, I bake the dough straight from the freezer, just adding an extra minute or two to the bake time. If reheating baked cookies, a few seconds in the microwave brings back that soft, gooey texture.
FAQs
1. Do I Have To Chill The Dough?
Yes, chilling the dough is key. It helps control spreading and makes the cookies bake up thicker and chewier.
2. Can I Bake The Cookies Straight From Frozen?
Absolutely. I freeze the dough balls and bake them directly from frozen. I just add an extra 1–2 minutes to the bake time.
3. What Size Scoop Should I Use?
For extra-large cookies, I use about 3 tablespoons of dough. For medium-large cookies, I use 2 heaping tablespoons or roughly 50 grams.
4. Can I Add Nuts Or Other Mix-Ins?
Yes, I add chopped nuts, white chocolate, candy pieces, or dried fruits—just keeping the total add-ins to about 1 to 1 ¼ cups.
5. How Do I Keep The Cookies Soft For Days?
I slightly underbake the cookies by about a minute, then let them finish on the hot baking sheet. After cooling, I store them in an airtight container to lock in softness.
Conclusion
These chewy chocolate chip cookies are everything I love in a homemade treat—rich, thick, soft, and packed with chocolate. With just a few simple steps and a chill in the fridge, they turn out perfectly every time. I can’t wait to bake another batch and enjoy them warm from the oven.
