Chewy Chocolate Chip Cookies
These chewy chocolate chip cookies are deliciously soft and made with melted butter for the best texture.
Equipment
- Large bowl
- medium bowl
- Whisk
- spatula
- cookie scoop
- baking sheets
- parchment paper
- Cooling Rack
Ingredients
Dry Ingredients
- 2.25 cups all-purpose flour spooned & leveled
- 1 teaspoon baking soda
- 1.5 teaspoons cornstarch
- 0.5 teaspoon salt
Wet Ingredients
- 0.75 cups unsalted butter melted & cooled
- 0.75 cups packed brown sugar light or dark
- 0.5 cups granulated sugar
- 1 large egg
- 1 egg yolk at room temperature
- 2 teaspoons pure vanilla extract
Add-ins
- 1.25 cups semi-sweet chocolate chips
Instructions
Preparation
- In a large bowl, whisk the flour, baking soda, cornstarch, and salt together. Set aside.
- In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no lumps remain. Whisk in the egg and egg yolk until combined, then whisk in the vanilla extract.
- Pour the wet mixture into the dry ingredients and mix together with a large spoon or spatula.
- Fold in the chocolate chips.
- Cover the dough tightly and refrigerate for at least 2 hours or up to 3 days.
Baking
- Preheat oven to 325°F (163°C). Line large baking sheets with parchment paper.
- Scoop the chilled cookie dough and roll into balls, shaping them taller rather than wide.
- Arrange the cookies 3 inches apart on the prepared baking sheets.
- Bake for 13–14 minutes until edges are lightly browned, then cool on the baking sheet for 10 minutes before transferring to a cooling rack.
Notes
You can freeze unbaked cookie dough balls for up to 3 months. Baked cookies freeze well for up to 3 months as well.
Nutrition
Serving: 1cookieCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 20mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 20mgIron: 1mg
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