Chewy chocolate chip cookies are a timeless classic, perfect for satisfying sweet cravings any day of the week. With soft centers, slightly crisp edges, and gooey chocolate chips in every bite, these cookies are the ultimate comfort treat. In this recipe, we’ll walk you through all the secrets to creating bakery-quality cookies at home while keeping the process simple and foolproof. Whether you’re baking for family, friends, or yourself, these cookies are guaranteed to delight!
Why These Are the Best:
These chewy chocolate chip cookies strike the perfect balance between crispy edges and soft, gooey centers. The addition of brown sugar adds a deep caramel-like flavor, while the extra egg yolk contributes to their irresistible chewy texture. This recipe is tried and true, delivering bakery-quality cookies right at home.
Key Ingredients: The “Why” Behind Each Ingredient
- All-Purpose Flour (2 1/4 cups, 280g):
Provides the structure of the cookies. Measuring it accurately (spooned & leveled) prevents the cookies from becoming dry or overly dense. - Baking Soda (1 teaspoon):
Acts as a leavening agent, helping the cookies rise and spread while baking, creating a soft texture. - Cornstarch (1 1/2 teaspoons):
A secret weapon for soft, tender cookies. It adds lightness to the dough and prevents cookies from spreading too much. - Salt (1/2 teaspoon):
Enhances the overall flavor and balances the sweetness from the sugars. - Unsalted Butter (3/4 cup, 170g):
The melted butter contributes to a chewy texture and rich flavor. Cooling it for 5 minutes prevents the sugars from dissolving too quickly. - Brown Sugar (3/4 cup, 150g):
Adds moisture, a slight caramel flavor, and a chewy texture to the cookies. Dark brown sugar intensifies the caramel flavor. - Granulated Sugar (1/2 cup, 100g):
Adds sweetness and helps the cookies spread slightly for crispy edges. - Egg + Egg Yolk (1 large egg + 1 yolk):
The egg provides structure, while the extra yolk adds richness and a chewy texture. Using room-temperature eggs ensures an even batter. - Pure Vanilla Extract (2 teaspoons):
Infuses the cookies with warm, aromatic flavor. - Semi-Sweet Chocolate Chips or Chunks (1 1/4 cups, 225g):
The star ingredient! They melt into gooey pockets of chocolate and add texture and flavor to every bite.
Bonus Tips:
If you’re using gluten-free flour, the dough may appear slightly drier. Add a teaspoon of milk at a time if needed to achieve the right consistency.
Success Tips:
- Chill the dough for the best flavor and texture.
- Use a kitchen scale to measure ingredients accurately.
- Do not overbake; cookies will continue to set as they cool.
Equipment Needed:
How to Freeze Cookie Dough:
- Freezing Dough Balls: Shape dough into balls and freeze on a baking sheet. Once solid, transfer to a freezer bag or container.
- Baking Frozen Dough: Bake directly from frozen, adding 1-2 minutes to the bake time.
Secrets to Soft Cookies:
- Use melted butter for a chewier texture.
- Don’t overmix the dough; it can make cookies tough.
- Underbake slightly to ensure soft centers.
Troubleshooting:
- Cookies Spread Too Much: Chill the dough longer or ensure your baking sheet isn’t warm.
- Cookies Too Dry: Avoid overbaking and measure ingredients accurately.
- Flat Cookies: Check your leavening agents (baking soda/powder) for freshness.
FAQs:
Q: Can I use salted butter?
A: Yes, but reduce the added salt to 1/4 teaspoon.
Q: Can I substitute the chocolate chips?
A: Absolutely! Try dark chocolate chunks, white chocolate, or even M&Ms.
Q: Do I have to chill the dough?
A: While optional, chilling enhances flavor and helps cookies hold their shape during baking.
Q: Can you make these cookies gluten-free?
A: Yes, you can make these cookies gluten-free! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Look for one that includes xanthan gum, as it helps mimic the texture of regular flour.
Q: How can I keep the batter from becoming too thick?
A: To ensure the batter maintains the right consistency, make sure your melted butter has cooled for about 5 minutes before mixing it with the sugars. Overchilling the dough or using too much flour can also thicken the batter, so measure your flour accurately by spooning and leveling it.
Q: Why should eggs be at room temperature?
A: Room-temperature eggs mix more evenly with the butter and sugars, creating a smoother, more cohesive dough. Cold eggs can cause the melted butter to solidify, resulting in an uneven batter. To quickly bring eggs to room temperature, submerge them in warm water for 5-10 minutes.
Chewy Chocolate Chip Cookies
Ingredients
- 2 ¼ cups all purpose flour (spooned and leveled)
- 1 tsp baking soda
- 1 ½ tsp cornstarch
- ½ tsp salt
- ¾ cup unsalted butter melted and cooled for 5 minutes
- ¾ cup brown sugar packed (light or dark)
- ½ cup granulated sugar
- 1 large egg + 1 large egg yolk, at room temperature
- 2 tsp pure vanilla extract
- 1 ¼ cup semi-sweet chocolate chips or chunks
Instructions
- Preheat and Prepare:Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
- Combine Dry Ingredients:In a medium-sized bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
- Mix Wet Ingredients:In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Beat until smooth and creamy. Add the egg, egg yolk, and vanilla extract, mixing until fully incorporated.
- Combine Wet and Dry Ingredients:Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing. Gently fold in the chocolate chips or chunks with a spatula.
- Chill the Dough (Optional but Recommended):For thicker cookies, chill the dough for 30 minutes in the refrigerator.
- Scoop and Bake:Scoop 1.5 tablespoons of dough for each cookie and place them 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden but the centers look slightly underbaked.
- Cool:Remove cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Notes and Tips
- For Best Results: Use room-temperature eggs for even mixing. Ensure the butter is melted but not hot before adding to the sugars.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- For Extra Gooey Cookies: Add a few chocolate chips on top of each dough ball before baking.
- For Crispy Edges: Bake an extra 1-2 minutes.
Secrets to Soft Cookies
- Cornstarch is key for creating a soft and tender texture.
- Use brown sugar for added moisture and chewiness.
- Slightly underbake the cookies for a gooey center.
