This recipe for Soft and Chewy Chocolate Chip Cookies really is the absolute best! They have the perfect chewy texture and the ideal balance of salty and sweet you look for in a delicious homemade cookie. They totally remind me of the cookies I would by at Mrs. Fields in the mall back in the ’90’s. They stay soft for days, and are one-hundred percent addictive. This recipe comes together so quickly, and requires just an hour of chilling time. Once you’ve tried these cookies, you won’t be able to stop baking them!
Preparing the Cookie Dough
Melt the butter over low heat, and let cool for 5 minutes. Cooling is important so you don’t curdle your eggs or instantly cook your flour because the butter is overly hot. I like to use salted butter because I always buy the 4-pound package at Costco and it works for baked goods or for spreading, always without being overly salty. Dual purpose butter is the best! Using kosher salt instead of iodized also improves the salt flavor in this recipe.
While the butter is melting, whisk the flour, baking soda, cornstarch, and salt together in a medium bowl and set aside.
In a large bowl or the bowl of an electric stand mixer fitted with the paddle attachment, stir the cooled melted butter, brown sugar, and granulated sugar together until smooth.
Stir in the egg and egg yolk until incorporated. Next, mix in the vanilla extract. The mixture will be thin. Gradually beat in the flour and cornstarch mixture until incorporated. The dough will be very soft, thick, and appear shiny. Fold in the chocolate chips, helping them adhere to the dough.
Thanks to the melted butter, the dough will be slick, so take your time to fold and incorporate the chocolate chips. Cover the bowl with a lid or plastic wrap, and chill in the refrigerator for at least one hour (or up to 2 days).
Baking the Cookies
Once the dough is properly chilled, remove it from the refrigerator, and preheat the oven to 325°. Let the dough soften for about 10-15 minutes prior to scooping. Line baking sheets with parchment paper or silicone baking mats.
How to Roll the Dough for Chewy Cookies
Using a tablespoon, measure or scoop about 3 Tablespoons of dough per cookie and roll them into a ball, resembling a tall, cylinder shape. Rolling them taller than they are wide will help the cookies bake thicker and reduce spreading. Place the cookie dough balls on a baking sheet about 2 inches apart, baking 9-12 individual cookies per sheet.
Bake the cookies 12-14 minutes until they are starting to set. The centers will be soft and the edges will just start to become golden brown. Optionally, after baking gently press a few additional chocolate chips into the tops of each cookie to get that bakery-style look.
Cool the cookies on the baking sheet for 10-15 minutes prior to transferring to racks to finish cooling completely.
These Soft and Chewy Chocolate Chip Cookies are perfect. They are thick without being overly cakey, and the perfect size to have 2 or 3 with a cold glass of milk. You won’t believe how tasty they are, and how spot-on the texture is!
My kiddos love these cookies, they are the perfect snack for after school. Delilah always wants to be part of the photo-shoot!
These cookies will stay fresh at room temperature in an air-tight container for up to 5 days, not that they will last that long!
Soft and Chewy Chocolate Chip Cookies
Equipment
- Parchment Paper
Ingredients
- 1 cup Salted Butter, melted and cooled 5 minutes 2 sticks
- ¾ cup Packed Brown Sugar
- ½ cup Granulated Sugar
- 2 tsp Vanilla Extract
- 1 large Egg, room temperature
- 1 large Egg Yolk, room temperature
- 2 ½ cup All Purpose Flour spooned and leveled
- 2 tsp Cornstarch
- 1 tsp Baking Soda
- ½ tsp Kosher Salt
- 1 ½ cups Semi-sweet chocolate chips or chocolate chunks
Instructions
- Melt the butter over low heat, and let cool for 5 minutes. In the meantime, whisk the flour, baking soda, cornstarch, and salt together in a medium bowl. Set aside.
- In a large bowl or the bowl of an electric stand mixer fitted with the paddle attachment, stir the cooled melted butter, brown sugar, and granulated sugar together until smooth.
- Stir in the egg and egg yolk until incorporated. Next, mix in the vanilla extract. The mixture will be thin.
- Gradually beat in the flour and cornstarch mixture until incorporated. The dough will be very soft, thick, and appear shiny. Fold in the chocolate chips, helping them adhere to the dough.
- Cover the bowl with a lid or plastic wrap, and chill in the refrigerator for at least one hour (or up to 2 days).
- Once the dough is properly chilled, remove it from the refrigerator, and preheat the oven to 325°. Let the dough soften for about 10-15 minutes prior to scooping. Line baking sheets with parchment paper.
- Using a tablespoon, measure or scoop about 3 Tablespoons of dough per cookie and roll them into a ball, resembling a tall, cylinder shape. Rolling them taller than they are wide will help the cookies bake thicker and reduce spreading.
- Place the cookie dough balls on a baking sheet about 2 inches apart, baking 9-12 individual cookies per sheet. Bake the cookies 12-14 minutes until they are starting to set. The centers will be soft and the edges will just start to become golden brown. Optionally, after baking gently press a few additional chocolate chips into the tops of each cookie to get that bakery-style look. Cool the cookies on the baking sheet for 10-15 minutes prior to transferring to racks to finish cooling completely. Serve and enjoy! The cookies will stay fresh at room temperature for up to 5 days, not that they will last that long!
Notes
- Easy Sweet and Sour Meatballs
- Sicilian Scampi
- Easy Jambalaya Recipe
- Molten Chocolate Cakes
- Copycat Applebee’s Chicken Wonton Tacos
Like this recipe? Try my Ultimate Salted Chocolate Chip Cookies next!
