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Chewy Chocolate Chip Cookies

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Chewy Chocolate Chip Cookies

16 servings4.7 / 5

These super soft and chewy chocolate chip cookies are the most popular cookie recipe on my website for good reason. Melted butter, more brown sugar than white sugar, cornstarch, and an extra egg yolk guarantee the absolute chewiest chocolate chip cookie texture. The cookie dough is slick and requires chilling prior to shaping the cookies. This recipe is also in my New York Times best-selling cookbook, Sally's Baking 101.

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Time

Prep
15min
Cook
14min
Chill
2h
Total
2h45m

Nutrition

per serving
Calories
125
Protein
1.3g
Carbs
15.6g
Fat
6.3g

Instructions

  1. In a large bowl, whisk the flour, baking soda, cornstarch, and salt together.
  2. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no lumps remain.
  3. Whisk in the egg and egg yolk until combined, then whisk in the vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or spatula until just combined. The dough will be very soft, thick, and shiny.
  5. Fold in the chocolate chips. The chocolate chips may not stick to the dough because of the melted butter, but do your best to combine them.
  6. Cover the dough tightly and refrigerate for at least 2 hours or up to 3 days. Overnight chilling is highly recommended to prevent overspreading.
  7. Preheat oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone baking mats.
  8. If the dough has chilled for longer than 2 hours, let it sit at room temperature for about 15 minutes.
  9. Using a cookie scoop or Tablespoon measuring spoon, scoop the chilled cookie dough. Roll into a ball, then use your fingers to shape the cookie dough so that it’s taller rather than wide—almost like a cylinder. This helps the cookies bake up thicker.
  10. Arrange the cookies 3 inches apart on the prepared baking sheets.
  11. Bake the cookies for 13–14 minutes or until the edges are very lightly browned. The centers will look very soft, but the cookies will continue to set as they cool.
  12. Cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely.
  13. Optional: While the cookies are still warm, press a few more chocolate chips into the tops for looks.
  14. Store tightly covered at room temperature for up to 1 week.

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Chef's notes

Chef's Notes & Tips

Tip 1 of 5

Make Ahead & Freezing Instructions:

Tip 2 of 5

You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature, then continue with step 5. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

Tip 3 of 5

Cornstarch: If you don’t have cornstarch, you can leave it out. The cookies are still very soft.

Tip 4 of 5

Egg & Egg Yolk: Room-temperature egg + egg yolk are best. Typically, if a recipe calls for room-temperature or melted butter, it’s good practice to use room-temperature eggs as well. To bring eggs to room temperature quickly, simply place the whole eggs in a bowl of warm water for 5 minutes.

Tip 5 of 5

Can I add nuts or different add-ins? Yes, absolutely. As long as the total amount of add-ins is around 1 to 1 and 1/4 cups, you can add anything including chopped nuts, M&Ms, white chocolate chips, dried cranberries, chopped peanut butter cups, etc. I love them with 3/4 cup (135g) butterscotch morsels and 1/2 cup (100g) Reese’s Pieces. You could even add 1/2 cup (80g) sprinkles to make a sprinkle chocolate chip cookie. Be sure to check out my top 5 cookie baking success tips AND these are my 10 must-have cookie baking tools.

Source

SAVED FROMSallysbakingaddiction.comView Original

TAGS

chocolate chip cookieschewy cookieseasy bakingno mixerdessert

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