Description
These classic chocolate chip cookies are soft, chewy, and loaded with melted chocolate. They are easy to make without a mixer and perfect for any craving.
Ingredients
- 1 and 1/2 teaspoons cornstarch
- 3/4 cup (170g) unsalted butter, melted & cooled
- 1/2 teaspoon salt
- 2 and 1/4 cups (280g) all-purpose flour
- 2 teaspoons pure vanilla extract
- 1/2 cup (100g) granulated sugar
- 1 and 1/4 cups (225g) semi-sweet chocolate chips
- 1 teaspoon baking soda
- 3/4 cup (150g) packed brown sugar
- 1 large egg + 1 egg yolk, room temperature
Instructions
- I start by grabbing a large bowl and whisking together the all-purpose flour, baking soda, cornstarch, and salt. It is important to mix these dry ingredients thoroughly so the leavening agent is evenly distributed throughout the dough, preventing any uneven rising during the baking process.
- In a separate medium bowl, I whisk the melted butter, brown sugar, and granulated sugar together until the mixture is smooth and no lumps remain. Once the sugars are incorporated, I whisk in the egg, the extra egg yolk, and the vanilla extract until the wet mixture looks combined and slightly glossy.
- Next, I pour the wet ingredients into the dry ingredients and mix them together using a large spoon or rubber spatula. The dough will be very soft and might look a bit slick due to the melted butter, but I keep folding until the flour streaks disappear, then I gently fold in the chocolate chips.
- This is the most crucial step: I cover the dough tightly and place it in the refrigerator to chill for at least 2 to 3 hours. Chilling the dough solidifies the butter, which allows the flavors to meld and ensures the cookies do not spread into flat puddles while they bake.
- When I am ready to bake, I preheat the oven to 325°F and line my baking sheets with parchment paper or silicone mats. I take the dough out of the fridge and let it sit for about 10 minutes if it is too hard to scoop, then I roll about 3 tablespoons of dough into tall, cylinder-like shapes rather than perfect spheres to help them bake up thick.
- I arrange the dough mounds about 3 inches apart on the baking sheets and bake them for 12 to 14 minutes until the edges are barely golden brown. The centers will still look very soft and underbaked, but I let them cool on the baking sheet for 10 minutes to set completely before moving them to a wire rack.
Notes
Ensure you measure flour by spooning and leveling, not scooping. Do not skip the chilling time.
- Prep Time: 20 min
- Chilling Time: 2 hr 50 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 28mg
Keywords: classic chocolate chip cookies, homemade cookies, chewy cookie recipe, easy dessert