Chewy Chocolate Chip Cookies
Perfectly chewy cookies with a delightful balance of brown sugar and sweet chocolate chips, made with simple ingredients.
Ingredients
Dry Ingredients
- 2 ⅓ cups all-purpose flour for structure
- 1 teaspoon baking soda for leavening
- 1 tablespoon corn starch for chewiness
- ½ teaspoon salt for flavor balance
Wet Ingredients
- ¾ cup unsalted butter, melted and cooled for moisture
- 1 cup brown sugar for depth of flavor
- ½ cup granulated sugar for sweetness
- 1 whole egg, room temperature for binding
- 1 yolk egg yolk, room temperature for richness
- 1 tablespoon vanilla extract for aroma and taste
Mix-ins
- 1 ½ cups semi-sweet chocolate chips for sweetness and texture
Instructions
Preparation
- Start by whisking together the melted butter, brown sugar, and granulated sugar in a large bowl for about two minutes until smooth.
- Add the vanilla extract, egg, and egg yolk to the sugar mixture and whisk until light and creamy.
- Add the flour, baking soda, corn starch, and salt to the bowl, and stir just until combined.
- Fold in the semi-sweet chocolate chips for even distribution.
- Scoop out the cookie dough using about ¼ cup per cookie, rolling them into smooth balls.
- Chill the dough in the refrigerator for one hour or in the freezer for 30 minutes.
Baking
- Preheat your oven to 325°F (163°C).
- Place the cookie dough balls on a parchment-lined baking sheet, spaced three inches apart.
- Bake in the preheated oven for 12 to 15 minutes until edges are golden brown and centers are slightly underbaked.
- Let the cookies cool on the baking sheet for at least 5 minutes before transferring to a wire rack.
Notes
For best results, measure flour correctly, chill the dough, and bake until edges are golden while centers remain slightly soft.