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 (12 Tbsp; melted and cooled for 5 minutes)
• 0.75 cup packed light or dark brown sugar
• 0.5 cup granulated sugar
• 1 large egg (at room temperature)
• 1 egg yolk (at room temperature)
• 2 tsp pure vanilla extract
• 1.25 cup semi-sweet chocolate chips or chocolate chunks (Optional extra chocolate chips may be pressed into the warm cookie tops for appearance.)

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 until no lumps remain.

3. 3

   Whisk the egg and egg yolk into the butter-sugar mixture until combined. Whisk in the vanilla extract; the mixture will be thin.

4. 4

   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.

5. 5

   Fold in the chocolate chips or chunks. They may not stick readily because of the melted butter, but combine them as well as you can.

6. 6

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

7. 7

   Preheat the oven to 325°F (163°C). Line large 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.

8. 8

   Scoop the chilled dough using a cookie scoop or tablespoon measure. For XL cookies, portion about 3 scant tablespoons (about 2 ounces or 60 g) per cookie; for medium-large cookies, use 2 heaping tablespoons (about 1.75 ounces or 50 g).

9. 9

   Roll each portion into a ball, then shape it with your fingers into a tall, narrow cylinder rather than a wide ball. Repeat with the remaining dough and arrange the portions 3 inches apart on the prepared baking sheets.

10. 10

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

11. 11

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

12. 12

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

13. 13

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

Notes

Yield is 16 XL cookies or 20 medium-large cookies. The optional chocolate chips pressed onto the warm tops are for appearance; no separate quantity is specified. Total time includes the minimum 2-hour dough chill and the 15-minute cooling on the baking sheet.

Nutrition per serving

• dessert
• cookies
• baked
• American
• vegetarian