Chewy Chocolate Chip Cookies

Ingredients

• 2.25 cup all-purpose flour (spooned and leveled)
• 1 tsp baking soda
• 0.5 tsp cornstarch
• 0.5 tsp salt
• 0.75 cup unsalted butter (melted and cooled for 5 minutes)
• 0.75 cup light or dark brown sugar (packed)
• 0.5 cup granulated sugar
• 1 large egg and egg yolk (1 large egg plus 1 egg yolk, both at room temperature)
• 2 tsp pure vanilla extract
• 1.25 cup semi-sweet chocolate chips or chocolate chunks

Steps

1. 1

   In a large bowl, whisk together the flour, baking soda, cornstarch, and salt. Set the dry mixture aside.

2. 2

   In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no lumps remain.

3. 3

   Whisk the egg and egg yolk into the butter-and-sugar mixture until combined.

4. 4

   Whisk in the vanilla extract. The mixture will be thin.

5. 5

   Pour the wet mixture into the dry ingredients and mix with a large spoon or spatula. The dough will be very soft, thick, and shiny.

6. 6

   Fold in the chocolate chips or chocolate chunks. They may not stick easily because of the melted butter, but combine them as thoroughly as possible.

7. 7

   Cover the dough tightly and refrigerate it for at least 2 hours, or up to 3 days. Chilling overnight is highly recommended to help prevent overspreading.

8. 8

   Preheat the oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone baking mats.

9. 9

   If the dough has been chilled for longer than 2 hours, let it sit at room temperature for about 15 minutes before scooping.

10. 10

    Using a cookie scoop or tablespoon measure, scoop about 3 scant tablespoons, approximately 2 ounces or 60g, for XL cookies, or 2 heaping tablespoons, approximately 1.75 ounces or 50g, for medium-large cookies.

11. 11

    Roll each portion into a ball, then use your fingers to shape it taller rather than wider, almost like a cylinder. Repeat with the remaining dough.

12. 12

    Arrange the shaped portions 3 inches apart on the prepared baking sheets.

13. 13

    Bake for 13–14 minutes, until the edges are very lightly browned. The centers will look very soft but will continue setting as the cookies cool.

14. 14

    Cool the cookies on the baking sheet for 10 minutes, then transfer them to a cooling rack to cool completely.

15. 15

    While the cookies are still warm, optionally press a few additional chocolate chips into the tops for appearance.

16. 16

    Store the cooled cookies tightly covered at room temperature for up to 1 week.

Notes

The recipe yields 16 XL cookies or 20 medium-large cookies. Because the dough contains melted butter, chill it before shaping; do not skip or substantially shorten the chilling time. If the chilled dough is very hard to scoop, let it stand at room temperature for about 15 minutes. The optional extra chocolate chips pressed onto warm cookies are for appearance only.

Nutrition per serving

• dessert
• cookies
• baked
• American
• vegetarian
• make-ahead
• chocolate chip