The Ultimate Chewy Chocolate Chip Cookies
Soft, thick, and incredibly chewy, these chocolate chip cookies are packed with rich flavor and the perfect texture. Using a mix of brown sugar, melted butter, and an extra egg yolk, this recipe guarantees bakery-style chewiness in every bite. Whether you're a cookie lover or just looking for the perfect treat, this foolproof recipe will become your go-to!
Equipment
- Mixing bowls (one large, one medium)
- Whisk
- Spatula or wooden spoon
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Wire cooling rack
- Refrigerator (for chilling dough)
- Oven
Ingredients
- 2 ¼ cups 280g all-purpose flour (or bread flour for extra chewiness)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup 170g unsalted butter, melted
- 1 cup 200g brown sugar, packed
- ½ cup 100g granulated sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 1 tablespoon cornstarch for extra softness
- 1 tablespoon milk for moisture retention
- 1 ½ cups 270g chocolate chips
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cornstarch. Set aside.
- Melt Butter & Mix Sugars: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined.
- Add Eggs & Vanilla: Mix in the egg, egg yolk, and vanilla extract until smooth.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Avoid overmixing.
- Add Milk & Chocolate Chips: Stir in the milk and chocolate chips. The dough will be thick.
- Chill the Dough: Cover the dough and refrigerate for at least 1 hour (or overnight for maximum chewiness).
- Preheat Oven & Prep Baking Sheet: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop & Shape Dough: Roll dough into 2-tablespoon-sized balls and place them 2 inches apart on the prepared baking sheet.
- Bake the Cookies: Bake for 9-11 minutes, or until the edges are set but the centers still look slightly underbaked.
- Cool & Enjoy: Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Chilling the dough is crucial for enhanced flavor and a thick, chewy texture.
For extra chewiness, substitute ½ cup of the all-purpose flour with bread flour.
Slightly underbaking will keep the centers soft.
Store cookies with a slice of bread in an airtight container to maintain moisture.
For extra chewiness, substitute ½ cup of the all-purpose flour with bread flour.
Slightly underbaking will keep the centers soft.
Store cookies with a slice of bread in an airtight container to maintain moisture.