If you love a chocolate chip cookies that are soft on the outside, and chewy on the inside, this recipe is for you!
Chocolate Chip Cookies are the #1 most popular cookie, in America, for good reason. What’s not to love about a buttery cookie dotted with chocolate chips? There are many different ways to make chocolate chip cookies– I’ve posted thin and crispy Chocolate Chip Cookies, Mini Chocolate Chip Shortbread, and super easy Buttery and Chewy Chocolate Chip Cookie Bars.
This recipe is for a thicker, softer, chewy-in-the-middle Chocolate Chip Cookie. Yes, they are excellent as well as easy to make. You don’t need a mixer. Since the butter is melted, all you need is a mixing bowl, and mixing spoon or spatula.
Chocolate Chip Cookie ingredients are pretty standard– brown and white sugar, butter, flour, baking soda, vanilla and eggs.
With this recipe, we’re adding an extra egg yolk and some corn starch. This will help to achieve the soft and chewy texture.
Simply melt, and cool, the unsalted butter to the sugars. Slowly add the flour mixture.
Stir until completely combined. Last, add the chocolate chips. NOTE: I ran out of semi sweet chocolate chips, but had plenty of milk chocolate chips. So, that’s what I used (I’ll rate this at the end of this post.)
Chill the dough for at least 30 minutes. When ready to bake, preheat the oven to 350F.
Cookie Scoops are my favorite cookie baking tool. The cookie dough is measured evenly, so that the cookies bake at the same time. Every oven is different, so your baking time might differ. For my oven, the cookies were baked in 13 minutes. Touch the side of a cookie. If it feels firm, then you’re on the right track. If the edge is still soft, give the cookie a minute or two extra. The center might seem soft, but as long as the edges are firm, you’re good to go!
Here’s a cool tip that I just now learned– and I love it! Set aside a small amount of chocolate chips. Gently press them into the cookie as soon a you take them out of the oven. This gives a more professional look to your chocolate chip cookie! If desired, you could sprinkle sea salt on top of each hot cookie, as well.
TASTING NOTES: The texture of these cookies are exactly what I love. They are chewy in the center, and slightly crispy on the edges. My husband liked the milk chocolate chips. Me? I think semi sweet chocolate chips are my favorite type of darker chocolate. The semi-sweet chocolate balances out the sugary sweetness of the cookie. This chocolate chip cookie ranks at the top of my favorite versions– so far!
Perfect Chocolate Chip Cookies
Equipment
- Baking Sheet
- Parchment paper recommended
- cookie scoop
Ingredients
- 1 cup unsalted butter melted and cooled at least 10 minutes 226g
- 1 ¼ cup brown sugar tightly packed 250g
- ½ cup sugar 100g
- 1 large egg + 1 yolks room temperature preferred*
- 1 ½ teaspoon vanilla extract
- 2 ¾ cups all-purpose flour 350g
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 ¾ cup semisweet chocolate chips plus additional for tops, optional (300g + additional)
Instructions
- Combine melted butter and sugars in a large bowl. Stir well.
- Add egg and egg yolk, and mix well. Stir in vanilla extract. Set aside.
- In a medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.
- Gradually add flour mixture to wet ingredients. Stir well so that all the flour is absorbed. Add the chocolate chips.
- Place dough in refrigerator and chill for 30 minutes.
- Preheat oven to 350°F (177°C) and prepare cookie sheets by lining with parchment paper.
- Scoop dough by rounded 1 ½ tablespoon onto prepared cookie sheets, placing at least 2″ apart.
- Bake for 11 minutes. The cookies may still seem slightly soft in the centers and that's okay. The cookies will cook completely on the cookie sheets. Don't over-bake or your cookies will be too hard.
- If desired, gently press additional chocolate chips into the tops of the warm cookies.
- Allow to cool completely on cookie sheets.
Notes
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