These cookies are so thick, so fluffy, and oh-so chewy! This recipe is a classic – so soft and simple. The secret to the softness? Cornstarch and more brown sugar than white sugar! They even melt in your mouth, and go great with a tall glass of milk! Cookies will stay fresh sealed for up to a week – if they last that long! Baked cookies can be frozen – for when you want that home-made cookie right now – for up to 3 months.
What You’ll Need
- Stand Mixer
- Baking Sheet
- Silpat or Parchment Paper
- Wire Cooling Rack
- Cookie Scoop
Chewy Chocolate Chip Cookies
Serves: 2 1/2 dozen
Ingredients
- 3/4 cup unsalted butter - softened to room temperature
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg - at room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Using your stand mixer - with the paddle attachment - beat the butter for a minute on medium speed until creamy.
- Add the brown and white sugar and beat on medium speed until light and fluffy.
- Mix in your egg and vanilla and beat until well combined.
- In a separate bowl combine the flour, cornstarch, baking soda and salt.
- Slowly add your dry ingredients to the wet ingredients on low speed until just mixed.
- Add your chocolate chips on low speed for 10 seconds until evenly distributed.
- Cover your dough with pastic wrap and chill for at least 1 hour - this step is mandatory.
- Take the cookie dough out of the fridge and let sit at room temperature for 10 minutes.
- Heat your oven to 350 degrees and line your cookie sheet with your silpat or parchment paper.
- Roll the dough into balls that are slightly taller than they are wide - about 1 tablespoon.
- Bake for 8-9 minutes - the cookies with will soft in the center, this is how they should look.
- Let cool for 5 minutes before transferring to a wire rack.
Super tasty and gooey!