Description
These chewy chocolate chip cookies feature melted butter, a blend of brown and granulated sugars, and an extra egg yolk for an irresistibly soft and thick texture. Chilling the dough prevents spreading, resulting in perfectly thick, tender cookies loaded with semi-sweet chocolate chips that stay gooey and delicious.
Ingredients
Units
Scale
Dry Ingredients
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup (170g/12 Tbsp) unsalted butter, melted & cooled for 5 minutes
- 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
Add-ins
- 1 and 1/4 cups (225g) semi-sweet chocolate chips or chocolate chunks
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, cornstarch, and salt until evenly mixed. Set this mixture aside for later.
- Mix Wet Ingredients: In a medium bowl, whisk the melted and slightly cooled butter with the brown sugar and granulated sugar until the mixture is smooth and free of lumps. Add the large egg and extra egg yolk, whisking until fully combined. Stir in the vanilla extract. The batter will be thin at this stage.
- Form the Dough: Pour the wet ingredients into the bowl with the dry ingredients. Use a large spoon or spatula to gently mix everything until just combined. The dough will be soft, thick, and glossy. Fold in the chocolate chips carefully—some may not adhere initially due to the melted butter but do your best to incorporate them evenly.
- Chill Dough: Cover the dough tightly with plastic wrap and refrigerate it for at least 2 hours, preferably overnight, and up to 3 days. Chilling is essential to achieve thick, chewy cookies and to prevent spreading during baking.
- Prepare for Baking: Preheat your oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone baking mats. If the dough has been chilled longer than 2 hours, allow it to sit at room temperature for about 15 minutes to make scooping easier.
- Scoop and Shape Cookies: Using a cookie scoop or tablespoon measure, portion out dough—about 3 scant tablespoons (60g) for extra-large cookies or 2 heaping tablespoons (50g) for medium-large cookies. Roll each portion into a ball then shape it with your fingers into a taller, cylindrical form instead of flat discs. This ensures the cookies bake up thick. Place the shaped dough balls 3 inches apart on the prepared baking sheets.
- Bake: Bake the cookies for 13 to 14 minutes at 325°F, until the edges are lightly browned but the centers still appear soft. The cookies will firm up as they cool.
- Cool and Optional Garnish: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. For a prettier finish, press a few extra chocolate chips onto the tops of the cookies while they’re still warm, if desired.
- Storage: Store baked cookies in an airtight container at room temperature for up to one week to maintain freshness and chewiness.
Notes
- This recipe uses melted butter, extra brown sugar, cornstarch, and an extra egg yolk to create the softest, chewiest chocolate chip cookies you’ll find.
- Chilling the dough is critical to prevent spreading and to develop deeper flavors and better texture.
- You can store the dough covered in the refrigerator for up to 3 days before baking.
- The recipe yields 16 extra-large cookies or about 20 medium/large cookies depending on scooping size.
- Pressing additional chocolate chips on warm cookies enhances their chocolatey appearance and texture but is optional.
- This recipe appears in Sally’s Baking 101, a New York Times bestselling cookbook.
Nutrition
- Serving Size: 1 cookie (based on medium size, approx. 50g)
- Calories: 220
- Sugar: 17g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 45mg
