Description
Soft, chewy, and loaded with gooey chocolate chips, these cookies are bakery-style perfection. Perfect for every cookie craving.
Ingredients
- 2 â…“ cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon corn starch
- ½ teaspoon salt
- ¾ cup unsalted butter, melted and slightly cooled
- ¾ cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons pure vanilla extract
- 1 ½ cups semisweet chocolate chips
Instructions
- In a medium bowl, whisk together the flour, baking soda, corn starch, and salt until evenly combined.
- In a large mixing bowl, beat the melted butter, brown sugar, and granulated sugar until smooth and well blended.
- Add the egg, egg yolk, and vanilla extract, mixing until creamy and fully incorporated.
- Gradually stir the dry ingredients into the wet mixture until a thick dough forms. Do not overmix.
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Cover the bowl with plastic wrap and chill the dough for at least 1 hour to enhance flavor and texture.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop about 2 tablespoons of dough per cookie, rolling into balls, and place 2 inches apart on the baking sheet.
- Bake for 10–12 minutes, until edges are golden but centers look slightly underbaked.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
 For extra chewy cookies, don’t skip the chilling step. Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes (plus chilling)
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American