Chewy Chocolate Chip Cookies
These chewy chocolate chip cookies are ultra-soft, thick, and bakery-style, made with melted butter, extra brown sugar, cornstarch, and an additional egg yolk for that perfect chewy texture—all without a mixer.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 2 hours 45 minutes
- Yield: About 16 XL cookies or 20 medium-large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2¼ cups all-purpose flour
1 teaspoon baking soda
1½ 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
1¼ cups semi-sweet chocolate chips or chunks
Instructions
- Whisk together flour, baking soda, cornstarch, and salt; set aside.
- Stir melted butter into sugars until smooth; add egg, egg yolk, and vanilla; mix until fully incorporated.
- Gradually add dry ingredients, stirring until just combined, then fold in chocolate chips.
- Cover dough and chill for at least 2–3 hours or up to 3 days.
- Preheat oven to 350°F. Scoop dough into tall, lumpy balls—about 3 tablespoons for XL cookies or 2 heaping tablespoons for medium-large.
- Bake until edges are lightly golden, about 13 minutes. Let cool slightly before transferring to a wire rack.
Notes
- Swap in white chocolate chips, nuts, M&Ms, or dried fruit as mix-ins (keep total add-ins around 1 to 1¼ cups).
- Sprinkle flaky sea salt on top before baking for a salted twist.
- Browning the butter adds a nutty depth to the flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 14g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Find it online: https://savorymomskitchen.com/chewy-chocolate-chip-cookies/
