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Chewy Chocolate Chip Cookies

A delectable recipe for Chewy Chocolate Chip Cookies, combining melted and softened butter for a perfect texture every time.
Print Recipe
Prep Time 30 minutes
Cook Time 14 minutes
Total Time 44 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-Purpose Flour For gluten-free, try a gluten-free flour blend.
  • 1 teaspoon Baking Soda Ensure it's fresh for the best rise.
  • 2 teaspoons Cornstarch Optional but beneficial for chewiness.
  • 1/2 teaspoon Salt Opt for sea salt for added flavor.
Wet Ingredients
  • 1/2 cup Melted Butter Aim for a mix with room temperature butter.
  • 1/2 cup Brown Sugar Light or dark both work; coconut sugar is a healthier alternative.
  • 1/4 cup Granulated Sugar Can be replaced with coconut sugar.
  • 1 large Egg For vegan, use flax eggs.
  • 1 large Egg Yolk For extra richness.
  • 2 teaspoons Vanilla Extract Homemade extract enhances flavor.
Chocolate
  • 1 cup Chocolate Chips Use semi-sweet or dark chocolate.

Method
 

Preparation
  1. In a large bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
  2. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar until there are no lumps. Add the egg, egg yolk, and vanilla extract, and mix until combined.
  3. Pour the wet ingredients into the dry ingredients and stir until a smooth, thick, and shiny dough forms.
  4. Fold in chocolate chips until evenly distributed.
  5. Cover the dough tightly and refrigerate for at least 2 hours or up to 3 days.
Baking
  1. Preheat the oven to 325°F (163°C). Line baking sheets with parchment paper.
  2. Let the chilled dough sit at room temperature for 15 minutes if chilled for longer than 2 hours.
  3. Scoop dough using a cookie scoop or tablespoon, and roll into a taller shape to promote thickness.
  4. Arrange cookies 3 inches apart on the baking sheets.
  5. Bake for 13-14 minutes, until edges are lightly browned and centers remain soft. Cool for 10 minutes before transferring to a rack.
  6. Press extra chocolate chips on top if desired while warm.

Notes

Store cookies in an airtight container at room temperature for up to 1 week. For freezing, freeze uncooked dough balls and bake straight from the freezer with added time.