Description
Indulge in the ultimate chewy chocolate chip cookies recipe! Learn how to bake these irresistible treats at home with our step-by-step guide.
Ingredients
- 2 and 1/4 cups (281g) all-purpose flour
- 1 teaspoon (5 ml) baking soda
- 1 and 1/2 teaspoons (3 ml) cornstarch
- 1/2 teaspoon (3 ml) salt
- 3/4 cup (170g/12 tbsp) unsalted butter, melted & cooled for 5 minutes
- 3/4 cup (150g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg + 1 egg yolk, at room temperature
- 2 teaspoons (10 ml) pure vanilla extract
- 1 and 1/4 cups (225g) chocolate chips or chocolate chunks
Instructions
- In a large mixing bowl, combine the flour, baking soda, cornstarch, and salt using a whisk. Set this mixture aside.
- In a separate medium-sized bowl, blend the melted butter with the brown and granulated sugars until smooth and free of lumps. Add in the egg and egg yolk, mixing until well incorporated, then stir in the vanilla extract. The resulting mixture will be quite thin.
- Pour the wet mixture into the dry ingredients and combine them using a large spoon or spatula. The dough will appear soft, thick, and glossy. Gently incorporate the chocolate chips, even if they resist sticking due to the melted butter.
- Cover the dough securely and chill it in the refrigerator for at least 2 hours, or up to 3 days. For best results, let the dough rest overnight to minimize spreading during baking.
- When ready to bake, preheat your oven to 325°F (163°C). Prepare large baking trays with parchment paper or silicone mats. If the dough has been chilled for more than 2 hours, allow it to sit at room temperature for approximately 15 minutes.
- Use a cookie scoop or tablespoon to portion the chilled dough, forming balls that are about 3 scant tablespoons (around 2 ounces or 60g) for extra-large cookies, or 2 heaping tablespoons (around 1.75 ounces or 50g) for medium-large cookies. Shape the dough balls to be taller than they are wide, resembling a cylinder, to ensure thicker cookies. Repeat this process with the remaining dough.
- Space the cookies about 3 inches apart on the prepared baking trays. Bake them for 13–14 minutes, or until the edges have a slight golden hue. The centers will appear very soft, but they will firm up as they cool.
- Let the cookies cool on the baking tray for 10 minutes before transferring them to a wire rack to cool completely. While still warm, you may press a few extra chocolate chips into the tops for aesthetic appeal, though this step is optional.
- Store the cookies in an airtight container at room temperature for up to one week.
Notes
- Ensure the butter is completely melted and cooled for 5 minutes before mixing with sugars to prevent the dough from becoming too thin.
- Letting the dough chill in the refrigerator overnight will help the cookies maintain their shape during baking.
- Shape the dough balls to be taller than they are wide to create thicker cookies that will not spread too much while baking.
