Chewy Chocolate Chip Cookies
These chewy chocolate chip cookies use melted butter, brown sugar, and a chilled dough for thick centers, soft edges, and plenty of chocolate.
About This Recipe
Chewy chocolate chip cookies need more than just chocolate. Melted butter gives richness, brown sugar adds moisture, and a little cornstarch helps the centers stay soft.
The dough does need time to chill, but that rest is what keeps the cookies thick instead of spreading into thin puddles.
Ingredients
- ✓2 1/4 cups (281g) all-purpose flour, spooned and leveled
- ✓1 teaspoon baking soda
- ✓1 1/2 teaspoons cornstarch
- ✓1/2 teaspoon salt
- ✓3/4 cup (170g) unsalted butter, melted and cooled for 5 minutes
- ✓3/4 cup (150g) packed light or dark brown sugar
- ✓1/2 cup (100g) granulated sugar
- ✓1 large egg plus 1 egg yolk, at room temperature
- ✓2 teaspoons pure vanilla extract
- ✓1 1/4 cups (225g) semi-sweet chocolate chips or chocolate chunks
Ingredient Notes
- Brown sugar: Brown sugar adds moisture and helps create a chewy center.
- Cornstarch: A small amount keeps the cookie crumb soft and tender.
- Egg yolk: The extra yolk adds richness without making the dough too wet.
- Chocolate: Chunks give larger melted pockets, while chips hold their shape more neatly.
Instructions
- 1
Whisk the flour, baking soda, cornstarch, and salt in a large bowl.
- 2
Whisk the melted butter, brown sugar, and granulated sugar until smooth. Add the egg, egg yolk, and vanilla and whisk until combined.
- 3
Pour the wet mixture into the dry ingredients and stir until a thick, shiny dough forms. Fold in the chocolate chips or chunks.
- 4
Cover the dough and refrigerate for at least 2 hours or up to 3 days.
- 5
Heat the oven to 325°F and line baking sheets with parchment paper.
- 6
Scoop the chilled dough and shape each portion slightly taller than it is wide. This helps the cookies bake up thick.
- 7
Bake for 12 to 13 minutes, until the edges look set and the centers still look soft.
- 8
Let cookies rest on the baking sheet for 10 minutes before moving them to a rack.
Katy’s Kitchen Tips
- Do not skip the chill time; it controls spread.
- Use parchment so the bottoms brown evenly.
- Measure flour carefully to avoid dry cookies.
- For prettier tops, press a few extra chocolate chips onto the warm cookies.
Variations and Substitutions
- Salted cookies: Sprinkle a tiny pinch of flaky salt on each cookie before baking.
- Dark chocolate: Use chopped dark chocolate for a richer cookie.
- Nutty version: Add chopped walnuts or pecans with the chocolate.
- Smaller cookies: Use smaller scoops and reduce the bake time slightly.
What to Serve With Chewy Chocolate Chip Cookies
Serve with cold milk, coffee, ice cream, or as a base for cookie sandwiches.
Storage and Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days.
Freeze shaped dough balls and bake from frozen, adding a minute or two as needed.
Common Mistakes to Avoid
- Skipping the dough chill: Warm dough spreads too much.
- Overbaking: Pull cookies while the centers still look soft.
- Packing the flour: Too much flour makes cakey or dry cookies.
- Using hot butter: Let melted butter cool slightly before mixing with eggs.
FAQ
Why did my cookies spread too much?
The dough may not have chilled long enough or the butter was too warm.
Can I chill the dough overnight?
Yes. Overnight chilling gives excellent flavor and texture.
Can I freeze the dough?
Yes. Freeze shaped dough balls and bake as needed.
How do I keep cookies chewy?
Store them airtight and avoid overbaking.
Nutrition Facts
- Serving Size: 1 serving