Description
A simple yet delightful recipe for thick, soft, and chewy chocolate chip cookies loaded with gooey chocolate chips.
Ingredients
- 2 and 1/4 cups (281g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 3/4 cup (170g) unsalted butter, melted and cooled
- 3/4 cup (150g) packed brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg + 1 egg yolk, room temperature
- 2 teaspoons vanilla extract
- 1 and 1/4 cups (225g) semi-sweet chocolate chips or chunks
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, baking soda, cornstarch, and salt.
- In a separate bowl, combine the melted butter, brown sugar, and granulated sugar. Beat until smooth and creamy.
- Add in the egg and egg yolk, followed by the vanilla extract. Mix until thoroughly combined.
- Pour the wet ingredients into the dry ingredients and gently stir until a soft dough forms.
- Fold in the semi-sweet chocolate chips.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
- Preheat your oven to 325°F (163°C) and line baking sheets with parchment paper.
- Scoop and form the dough into tall, rough balls and place on the baking sheets.
- Bake for 13–14 minutes, or until edges are golden brown.
- Cool on the baking sheet for 10 minutes before transferring to a wire rack.
- Optionally, press a few extra chocolate chips on top while warm.
Notes
Store cookies in an airtight container at room temperature for 3–4 days. They can also be refrigerated for up to a week or frozen for up to 2 months.