These Chewy Chocolate Chip Cookies are a fan-favorite, known for their soft, thick, and ultra-chewy texture. The secret lies in using melted butter, a higher ratio of brown sugar to granulated sugar, cornstarch, and an extra egg yolk. Chilling the dough before baking ensures minimal spread, resulting in bakery-style cookies that are bursting with chocolate chips. No mixer required—just mix by hand for a delightful homemade treat.

Ingredients

• 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
  
  

• 1 teaspoon baking soda
  
  

• 1 and 1/2 teaspoons cornstarch
  
  

• 1/2 teaspoon salt
  
  

• 3/4 cup (170g) unsalted butter, melted and slightly cooled
  
  

• 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 pure vanilla extract
  
  

• 1 and 1/4 cups (225g) semi-sweet chocolate chips or chunks
  
  

Directions

1. Prepare Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
   
   

2. Mix Wet Ingredients: In a separate bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth. Add the egg and egg yolk, followed by the vanilla extract, mixing until combined.
   
   

3. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir with a spatula or spoon until just combined. The dough will be thick and slightly sticky.
   
   

4. Add Chocolate Chips: Fold in the chocolate chips or chunks until evenly distributed throughout the dough.
   
   

5. Chill the Dough: Cover the dough tightly and refrigerate for at least 2 hours, or up to 3 days. Chilling is crucial for thicker cookies and to prevent excessive spreading.
   
   

6. Preheat Oven: When ready to bake, preheat your oven to 325°F (163°C). Line baking sheets with parchment paper or silicone baking mats.
   
   

7. Shape Cookies: Scoop about 3 tablespoons of dough for extra-large cookies or 2 heaping tablespoons for medium-large cookies. Roll into balls and slightly elongate them to create a taller shape. Place them 3 inches apart on the prepared baking sheets.
   
   

8. Bake: Bake for 13–14 minutes, or until the edges are lightly browned and the centers appear soft. The cookies will continue to set as they cool.
   
   

9. Cool: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
   
   

Nutritional Information (Per Cookie)

• Calories: Approximately 200 kcal
  
  

• Fat: 12g
  
  

• Saturated Fat: 7g
  
  

• Cholesterol: 35mg
  
  

• Sodium: 90mg
  
  

• Carbohydrates: 24g
  
  

• Fiber: 1g
  
  

• Sugars: 17g
  
  

• Protein: 2g