Description
Warm, buttery, and impossibly soft, these Chewy Chocolate Chip Cookies melt at the edges and stay thick in the middle.
Ingredients
Scale
- 320 g (2 1/2 cups) all-purpose flour
- 15 g (1 tbsp) cornstarch
- 5 g (1 tsp) baking soda
- 8 g (1 1/2 tsp) kosher salt
- 226 g (1 cup) unsalted butter, softened but still cool
- 100 g (1/2 cup) granulated sugar
- 180 g (3/4 cup) light brown sugar, packed
- 1 large egg (50 g) + 1 large yolk (18 g)
- 10 ml (2 tsp) pure vanilla extract
- 340 g (12 oz) chocolate chips
- 1 tbsp espresso powder (optional)
Instructions
- Measure and chill ingredients by whisking flour, cornstarch, baking soda, and salt together. Chill the butter for 10 minutes if warm.
- Cream butter and sugars until pale and fluffy, about 1–2 minutes.
- Add egg, yolk, and vanilla; mix until just combined.
- Combine the dry ingredients with the creamed mixture until no dry streaks remain and fold in chocolate chips.
- Scoop dough portions onto a tray, chill uncovered for 24–48 hours.
- Bake at 175°C (350°F) for 10–12 minutes, rotating sheets halfway through.
- Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Chilling the dough enhances flavor and texture. Store cookies in an airtight container for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 16g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 45mg