Chewy Chocolate Chip Cookies
These chewy chocolate chip cookies are everything a classic cookie should be—thick centers, soft texture, crisp edges, and rich chocolate in every bite. No cakey cookies here. No flat pancakes either. Just good, honest cookies that hold their shape and stay chewy for days.
The secret? Melted butter for flavor, brown sugar for moisture, cornstarch for tenderness, and a mandatory chill time. Yes, chilling matters. Skip it and the cookies will spread like gossip at a church potluck.
Why These Are My Favorite Chocolate Chip Cookies
These are my favorite because they’re reliable. They don’t need fancy techniques, a mixer screaming on the counter, or a prayer whispered halfway through baking. They work. Every time. And in a homemaker’s kitchen, that matters more than trends.
I love these cookies because they’re forgiving. The dough looks a little greasy? That’s fine. It feels soft and messy? Good. Chill it, scoop it tall, and trust the process. Life is messy too—these cookies don’t punish you for it.
They’re also my favorite because they’re old-fashioned in the best way. Thick, chewy centers. Slightly crisp bottoms. The kind of cookie you’d wrap in wax paper, stack in a tin, or set on the counter with a glass of milk and no explanation needed. No frills. No drizzle. Just a proper chocolate chip cookie that tastes like home.
And if I’m honest? I reach for this recipe on days when I need something steady. Something familiar. Something that reminds me that good things don’t have to be complicated to be comforting. You melt the butter, stir it together, wait patiently, and the oven does the rest. There’s something reassuring about that.
These cookies aren’t trying to impress anyone. They’re just doing what they were made to do—show up warm, dependable, and quietly excellent. And that’s exactly why they’re my favorite.
FAQs – Chewy Chocolate Chip Cookies
Why do I need cornstarch?
Cornstarch softens the flour’s protein, giving you tender, chewy centers without making the cookies cakey.
Can I skip chilling the dough?
You can—but you shouldn’t. Chilling prevents spreading and deepens flavor. These cookies are designed to be thick.
Why bake at 325°F instead of 350°F?
Lower heat allows the cookies to bake evenly, keeping centers soft while the bottoms lightly brown.
Can I freeze the dough?
Yes. Roll into balls, freeze solid, and bake straight from frozen—add 1–2 minutes to bake time.
Why roll tall dough balls?
Height = thickness. Tall dough balls bake upward instead of outward.
Chewy Chocolate Chip Cookies
Ingredients
Method
- In a medium bowl, whisk together flour, baking soda, cornstarch, and salt. Set aside.
- In a large bowl, whisk melted (but cooled) butter, brown sugar, and granulated sugar until smooth and lump-free.
- Add the whole egg and egg yolk. Whisk until fully combined. Add vanilla or almond extract and whisk again.
- Add dry ingredients to the wet mixture. Stir gently with a rubber spatula until just combined.
- The dough will be soft and slightly greasy—this is correct.
- Fold in chocolate chips. It may feel thick and stubborn—keep folding until evenly distributed.
- Cover tightly and refrigerate for 2–3 hours or overnight. This prevents spreading and improves texture.
- Remove dough from fridge and let sit at room temperature for 10 minutes to soften slightly.
- Preheat oven to 325°F (163°C). Line baking sheets with parchment.
- Roll dough into tall balls (do not flatten). Space them well apart.
- Bake for 12–13 minutes, until the bottoms are lightly golden. Centers will look underbaked—perfect.
- Let cookies cool on the baking sheet for 10 minutes, then transfer to a rack. They finish baking as they cool.
Notes
- Dough texture should feel soft and slightly greasy—that’s melted butter doing its job
- Do not overbake; they’ll firm up as they cool
- Almond extract gives a subtle bakery-style flavor if you want something special
Storage Instructions
- Store cookies covered at room temperature for up to 1 week
- Cool completely before storing to prevent condensation and sogginess
