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Chewy Chocolate Chip Cookies

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These are the ultimate chewy chocolate chip cookies—soft, thick, and packed with gooey chocolate chips. With over 30 million views and thousands of 5-star reviews, this no-mixer recipe uses melted butter, extra brown sugar, cornstarch, and an extra egg yolk to achieve the perfect bakery-style cookie.

  • Total Time: 2 hours 45 minutes
  • Yield: 16 XL or 20 medium/large cookies

Ingredients

2 and 1/4 cups (281g) all-purpose flour

1 teaspoon baking soda

1 and 1/2 teaspoons cornstarch

1/2 teaspoon salt

3/4 cup (170g) unsalted butter, melted and slightly cooled

3/4 cup (150g) packed light or dark brown sugar

1/2 cup (100g) granulated sugar

1 large egg + 1 egg yolk, at room temperature

2 teaspoons pure vanilla extract

1 and 1/4 cups (225g) semi-sweet chocolate chips or chunks

Instructions

  1. In a large bowl, whisk flour, baking soda, cornstarch, and salt. Set aside.
  2. In a medium bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth. Whisk in the egg, egg yolk, and vanilla.
  3. Pour the wet ingredients into the dry and mix with a spatula until combined. Fold in the chocolate chips. The dough will be thick and shiny.
  4. Cover and chill dough for at least 2 hours or up to 3 days.
  5. Preheat oven to 325°F (163°C). Line baking sheets with parchment paper or silicone mats. Let dough sit at room temp for 15 minutes if too hard to scoop.
  6. Scoop 2 heaping tablespoons (about 1.75 oz or 50g) of dough per cookie and shape into tall mounds. Place 3 inches apart on baking sheets.
  7. Bake for 13–14 minutes or until edges are lightly browned. Centers will look soft. Let cool on the sheet for 10 minutes before transferring to a rack.

Notes

  • Chilling the dough is crucial for thick, chewy cookies.
  • Shape dough into tall, rough mounds for a bakery-style look.
  • You can omit cornstarch, but cookies will be slightly less soft.
  • Use room temp eggs for best consistency.
  • Add-ins like nuts or candies can replace some or all chocolate chips—limit to 1 to 1¼ cups total.
  • Dough can be frozen as balls for up to 3 months; bake from frozen with 1 extra minute.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 13 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 medium/large cookie
  • Calories: 215
  • Sugar: 18g
  • Sodium: 95mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 35mg

Find it online: https://monicarecipes.com/chewy-chocolate-chip-cookies/