Chewy Chocolate Chip Cookies
So yesterday, after a typical rushed Tuesday with Alex's soccer practice, Sarah declared a serious craving for homemade cookies. There's something incredibly comforting about the Chewy Chocolate Chip Cookies I make, and they fit perfectly into our busy family lives. These cookies are the ultimate lifesaver when we need a quick treat that feels like a hug in dessert form. This recipe is one Donald always asks for whenever we have a cozy weekend at home.
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For more delicious treats, be sure to check out my Gluten-Free Lemon Crinkle Cookies.
Why you’ll love this recipe
These chewy chocolate chip cookies have everything going for them. They're quick to whip up, kid-approved, and cleanup is a breeze. Everyone in the family loves them, and they’re just perfect for those hurried weeknight cravings or lazy Sunday afternoons.
Ingredients
- 2 and ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 and ½ teaspoons cornstarch
- ½ teaspoon salt
- ¾ cup unsalted butter, melted & 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
- 1 and ¼ cups semi-sweet chocolate chips or chocolate chunks
Step-by-step instructions
- 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 until combined. Fold in the chocolate chips.
- Cover the dough tightly and refrigerate for at least 2 hours or up to 3 days.
- Preheat oven to 325°F (163°C) and line baking sheets with parchment paper or silicone baking mats.
- If the dough has chilled for longer than 2 hours, let it sit at room temperature for about 15 minutes.
- Using a cookie scoop or measuring spoon, scoop the chilled cookie dough and roll into a ball, shaping it to be taller than wide.
- Arrange the cookies 3 inches apart on the prepared baking sheets.
- Bake for 13–14 minutes or until the edges are very lightly browned. Cool on the baking sheet for 10 minutes before transferring to a cooling rack.
Recipe tips & variations
If you're running low on an ingredient, don't stress. You can easily substitute white chocolate chips for a sweeter twist, or toss in some nuts for added crunch. Also, for an extra flavor boost, sometimes I add a pinch of cinnamon, and it's like those cookies have a little secret just for us.
Storage & reheating
Once baked and cooled, store these cookies in an airtight container at room temperature for up to a week. If you're saving dough, feel free to freeze it; you can bake straight from the freezer for an extra couple of minutes. For reheating, a quick zap in the microwave softens them right up, making them feel freshly baked.
FAQs
Why do Chewy Chocolate Chip Cookies need to chill before baking?
Chilling the dough is crucial as it allows the flavors to meld beautifully and prevents the cookies from spreading too much, giving you that perfect thick, chewy bite.
What makes these chocolate chip cookies extra soft and chewy?
The secret is in the combination of melted butter and brown sugar along with the chilling process. The cornstarch also helps in achieving that soft texture we crave.
Can I freeze the dough or baked cookies for later?
Absolutely! You can freeze both the dough and the baked cookies. Just form the dough into balls before freezing, and when ready, bake as needed.
How do I keep chocolate chip cookies from spreading too much in the oven?
Ensure the butter isn't too warm when starting. Properly chilling the dough in the refrigerator also helps the cookies hold their shape.
Recipes you may like
Give these chewy delights a go, and I promise they’ll become a family favorite just as they have in our home. Happy baking!
Print
Chewy Chocolate Chip Cookies
- Total Time: 2 hours 29 minutes
- Yield: 24 cookies 1x
Description
Delicious and comforting Chewy Chocolate Chip Cookies that are quick to make and loved by the whole family.
Ingredients
- 2 and ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 and ½ teaspoons cornstarch
- ½ teaspoon salt
- ¾ cup unsalted butter, melted & 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
- 1 and ¼ cups semi-sweet chocolate chips or chocolate chunks
Instructions
- 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 until combined. Fold in the chocolate chips.
- Cover the dough tightly and refrigerate for at least 2 hours or up to 3 days.
- Preheat oven to 325°F (163°C) and line baking sheets with parchment paper or silicone baking mats.
- If the dough has chilled for longer than 2 hours, let it sit at room temperature for about 15 minutes.
- Using a cookie scoop or measuring spoon, scoop the chilled cookie dough and roll into a ball, shaping it to be taller than wide.
- Arrange the cookies 3 inches apart on the prepared baking sheets.
- Bake for 13–14 minutes or until the edges are very lightly browned. Cool on the baking sheet for 10 minutes before transferring to a cooling rack.
Notes
- If you're running low on an ingredient, substitute white chocolate chips for a sweeter twist or add nuts for crunch.
- For an extra flavor boost, add a pinch of cinnamon.
- Store baked cookies in an airtight container at room temperature for up to a week.
- Freeze cookie dough for baking straight from the freezer; just add a couple of extra minutes to the bake time.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 125mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
