Chewy Chocolate Chip Cookies

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

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5.0 from 1 reviews
Chewy Chocolate Chip Cookies
Serves: 2 1/2 dozen
  • 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
  1. Using your stand mixer - with the paddle attachment - beat the butter for a minute on medium speed until creamy.
  2. Add the brown and white sugar and beat on medium speed until light and fluffy.
  3. Mix in your egg and vanilla and beat until well combined.
  4. In a separate bowl combine the flour, cornstarch, baking soda and salt.
  5. Slowly add your dry ingredients to the wet ingredients on low speed until just mixed.
  6. Add your chocolate chips on low speed for 10 seconds until evenly distributed.
  7. Cover your dough with pastic wrap and chill for at least 1 hour - this step is mandatory.
  8. Take the cookie dough out of the fridge and let sit at room temperature for 10 minutes.
  9. Heat your oven to 350 degrees and line your cookie sheet with your silpat or parchment paper.
  10. Roll the dough into balls that are slightly taller than they are wide - about 1 tablespoon.
  11. Bake for 8-9 minutes - the cookies with will soft in the center, this is how they should look.
  12. Let cool for 5 minutes before transferring to a wire rack.

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