Chewy Chocolate Chip Cookies

Chewy chocolate chip cookies are my go-to recipe for a classic chocolate chip cookie. These cookies are chewy, perfectly sweetened, and filled to the brim with melty chocolate chips.

Prep Time 15

Cook Time 10

Resting time 1

Total Time 1 25

Servings cookies

Author Heather

Ingredients

1 cup (226 g) unsalted butter melted
1 cup (213 g) brown sugar
½ cup (100 g) granulated sugar
2 large eggs room temperature
2 teaspoons vanilla extract
2.5 cups (300 g) all purpose flour
1.5 teaspoons cornstarch
1 teaspoon baking soda
1 teaspoon salt
2 cups (340 g) chocolate chips

Instructions

In a large bowl, add melted butter, brown sugar, and granulated sugar. Stir to combine. Add eggs and vanilla extract and stir until incorporated.
In a separate bowl, sift together the flour, cornstarch, baking soda, and salt. Gradually stir dry ingredients into butter mixture until just combined. Add chocolate chips and stir until just combined.
Cover bowl or wrap dough in wax paper. Chill for at least one hour (24 hours or more is ideal) in the refrigerator. Refrigerating allows flavors to meld, hydrates the flour, creates a chewier texture, and firms up the dough so it spreads less in the oven.
Preheat oven to 350℉ and line a baking sheet with parchment paper (do not grease your baking sheet, this causes the cookies to spread more). Set aside.
Scoop dough using a medium cookie scoop or shape by hand into 1.5 inch balls.
Place cookie dough balls 2 inches apart onto prepared baking sheet. Bake for about 10-13 minutes, or until lightly browned around edges and across the tops. Allow to cool for 5 minutes before transferring to a wire rack to cool completely.

Video

Notes

Mix-in variations: Substitute some or all of the chocolate chips with butterscotch chips, white chocolate chips, chopped walnuts, or pecans.
Cookie storage: Cookies will keep for 5-7 days in a sealed container. To help keep cookies fresh, place a slice of bread in the container with the cookies. Replace the bread slice as needed.
Dough storage: Raw cookie dough will keep in the refrigerator for 3 days.
Freezing: Dough balls and baked cookies freeze well, up to 3 months in a sealed plastic container or freezer bag. Allow frozen balls to thaw for up to 10 minutes on the baking sheet before baking, or add 1-2 minutes to the baking time.
More tips: Be sure to check out my 10 tips for baking cookies, based on reader comments and questions!

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