There’s something universally irresistible about a perfectly chewy, chocolate-loaded cookie. With over 11 million page views, this chocolate chip cookie recipe has become a fan favorite for good reason! Its iconic soft and chewy texture is the result of simple ingredient tweaks, including melted butter, a touch of cornstarch, and an extra egg yolk. And the best part? You don’t need a mixer to make them.
If you’re on the lookout for the ultimate chocolate chip cookie recipe to keep close at hand, this is the one to bookmark. Whether you’re craving a homemade treat or baking a batch for friends, these cookies are a guaranteed crowd-pleaser. So, let’s dive into what makes these cookies so special and the simple steps to make them!
- What Makes These the Best Chocolate Chip Cookies?
- Key Ingredients for the Ultimate Chewy Cookies
- Step-by-Step Guide to Making Chewy Chocolate Chip Cookies
- Tips for Perfecting Your Cookies
- Recommended Tools for Baking Success
- Freezing Cookie Dough for Freshly Baked Cookies Anytime
- Troubleshooting Common Issues
- Key Secrets to Perfect Soft & Chewy Cookies
- Chewy Chocolate Chip Cookies Recipe
What Makes These the Best Chocolate Chip Cookies?
These cookies are designed to be:
- The chewiest and softest cookies you’ll ever make
- Extra thick and bakery-style
- Packed with chocolate in every bite
In developing this recipe, I tested it thoroughly back in 2013 to make sure every detail was just right. Even now, I’m convinced these are the best chocolate chip cookies you’ll ever taste.
Key Ingredients for the Ultimate Chewy Cookies
Understanding each ingredient and how it contributes to the cookie’s texture is key. Here’s what goes into these soft and chewy cookies:
| Ingredient | Role in Recipe |
|---|---|
| Melted Butter | Adds chewiness and richness. Balancing with enough flour ensures cookies aren’t too greasy. |
| Brown Sugar | More brown sugar than white for added moisture and chewiness. |
| White Sugar | Adds a slight crispiness and helps the cookies spread just a bit. |
| Cornstarch | Creates an extra soft texture and helps the cookies stay thick. |
| Egg + Extra Yolk | Adds richness and a soft, chewy texture. The extra yolk binds and enhances tenderness. |
| Chocolate Chips/Chunks | For that classic, irresistible chocolate flavor! |
Step-by-Step Guide to Making Chewy Chocolate Chip Cookies
This recipe is incredibly easy to follow. Here’s how to make it:
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
- Mix Wet Ingredients: Melt the butter and let it cool slightly. In a separate bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the egg, extra yolk, and vanilla extract, and mix well.
- Combine & Fold in Chocolate Chips: Add the wet ingredients to the dry ingredients and mix with a spatula. The dough may look a bit slick due to the melted butter, but keep stirring! Fold in the chocolate chips or chunks.
- Chill the Dough: Cover the dough and chill it in the refrigerator for at least 2–3 hours. For even thicker cookies, chill for up to 3–4 days.
- Preheat Oven & Shape Dough: Let the chilled dough sit at room temperature for about 10 minutes to soften. Preheat the oven to 325°F (163°C) and line baking sheets with parchment paper. Roll dough into balls (3 tablespoons for large cookies, 2 tablespoons for medium). Shape them tall rather than wide for thicker, bakery-style cookies.
- Bake: Bake cookies for 12–14 minutes, until edges are golden and the centers look soft. They’ll set as they cool. If desired, press a few extra chocolate chips into the tops while warm.
Tips for Perfecting Your Cookies
1. Chill the Dough
Chilling the dough is essential to prevent spreading. Cold dough results in a thicker, chewier cookie with a beautiful texture.
2. Shape the Dough Tall
When forming the dough, roll it into taller, cylinder-like shapes rather than smooth balls. This creates cookies with a thicker, more textured look.
3. Use a Cookie Scoop for Consistency
A cookie scoop helps you achieve consistent sizes, ensuring even baking. For XL cookies, use a 3-tablespoon scoop; for medium cookies, a heaping 2-tablespoon scoop works best.
Recommended Tools for Baking Success
| Tool | Purpose |
|---|---|
| Baking Sheets | Even heat distribution for perfectly baked cookies. |
| Parchment Paper/Mats | Prevents sticking and ensures easy cleanup. |
| Cookie Scoop | Keeps cookie sizes consistent for even baking. |
| Cooling Racks | Helps cookies cool evenly and maintain their shape. |
These tools are staples in my kitchen, and I highly recommend them for anyone who loves baking cookies!
Freezing Cookie Dough for Freshly Baked Cookies Anytime
One of the best parts about this recipe is that the dough freezes well. After chilling, roll the dough into balls and freeze in a large zip-top bag. When you’re ready to bake, place frozen dough balls directly on a baking sheet and bake as directed, adding an extra minute if needed.
Troubleshooting Common Issues
Why Didn’t My Cookies Spread?
Too much flour can prevent spreading. Be sure to measure by spooning and leveling (or use a kitchen scale) to get accurate measurements.
Can I Make These Gluten-Free?
While this recipe hasn’t been specifically tested with gluten-free flour, readers have reported success with a 1:1 gluten-free baking flour substitute.
Can I Add Other Mix-Ins?
Absolutely! Try adding chopped nuts, M&Ms, or even peanut butter cups. Just keep total mix-ins to around 1–1¼ cups for best results.
Key Secrets to Perfect Soft & Chewy Cookies
To recap, here’s a quick look at what makes these cookies stand out:
- Cornstarch creates an incredibly soft texture.
- More brown sugar than white keeps cookies moist and chewy.
- An extra egg yolk adds richness and tenderness.
- Melted butter helps increase chewiness.
- Chilling the dough prevents spreading for thicker cookies.
- Shaping tall dough balls ensures thick, bakery-style cookies.
These simple steps make all the difference and ensure your cookies will be just as delicious every time!
Chewy Chocolate Chip Cookies Recipe
| Ingredients | Measurement |
|---|---|
| All-purpose flour | 2¼ cups (280g) |
| Baking soda | 1 teaspoon |
| Cornstarch | 1½ teaspoons |
| Salt | ½ teaspoon |
| Unsalted butter, melted | ¾ cup (170g/12 Tbsp) |
| Brown sugar, packed | ¾ cup (150g) |
| Granulated sugar | ½ cup (100g) |
| Large egg + extra egg yolk, room temp | 1 + 1 |
| Pure vanilla extract | 2 teaspoons |
| Semi-sweet chocolate chips/chunks | 1¼ cups (225g) |
Instructions
- In a large bowl, whisk together flour, baking soda, cornstarch, and salt. Set aside.
- In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth. Add the egg, extra yolk, and vanilla, then whisk again until combined.
- Pour the wet ingredients into the dry ingredients and mix with a spatula. Fold in chocolate chips or chunks.
- Cover and chill dough in the refrigerator for 2–3 hours (up to 3–4 days for thicker cookies).
- Preheat the oven to 325°F (163°C). Line baking sheets with parchment paper or silicone mats.
- Roll the dough into tall balls (3 tablespoons for large, 2 tablespoons for medium). Place on baking sheets, spaced 2 inches apart.
- Bake for 12–14 minutes, until edges are lightly golden and centers look soft. Let cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack.
Enjoy!
