Chewy Chocolate Chip Cookies
These Chewy Chocolate Chip Cookies are super soft and delicious, perfect for any chocolate lover.
Equipment
- mixing bowls
- whisk
- spatula
- baking sheets
- Silicone Baking Mats
- cookie scoop
- 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 for 5 minutes
- 0.75 cups brown sugar packed light or dark
- 0.5 cups granulated sugar
- 1 large egg at room temperature
- 1 egg yolk at room temperature
- 2 teaspoons pure vanilla extract
Chocolate
- 1.25 cups semi-sweet chocolate chips or chocolate chunks
Instructions
Preparing the Dough
- In a large bowl, whisk the flour, baking soda, cornstarch, and salt together. Set aside.
- In a medium bowl, whisk melted butter, brown sugar, and granulated sugar together until no lumps remain. Whisk in the egg and egg yolk, then whisk in the vanilla extract. Pour into 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 baking sheets with parchment paper or silicone baking mats.
- Scoop chilled dough, roll into balls, and shape the dough taller rather than wide. Arrange cookies 3 inches apart on prepared baking sheets.
- Bake for 13–14 minutes or until edges are lightly browned. Cool on baking sheet for 10 minutes before transferring to a cooling rack.
Notes
You can make the cookie dough and chill it in the refrigerator for up to 3 days. Baked cookies freeze well for up to 3 months.
Nutrition
Serving: 1cookieCalories: 180kcalCarbohydrates: 23gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 100mgPotassium: 60mgFiber: 1gSugar: 12gVitamin A: 150IUCalcium: 15mgIron: 0.5mg
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