Chewy Chocolate Chip Cookies

Everyone has a different idea of the perfect chocolate chip cookie. This recipe is for those who love them thick and chewy, with crisp edges, soft centers and pools of melted chocolate. Melted butter, extra brown sugar and an extra egg yolk create that dense, chewy texture.

Ingredients

• 3/4 cup (170 g) unsalted butter
• 1 cup (200 g) packed brown sugar
• 1/2 cup (100 g) granulated sugar
• 1 large egg plus 1 egg yolk, at room temperature
• 2 teaspoons vanilla extract
• 2 1/4 cups (280 g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cornstarch
• 3/4 teaspoon fine salt
• 1 1/2 cups (255 g) semi-sweet chocolate chips or chopped chocolate
• Flaky sea salt, for topping (optional)

Step-by-Step Instructions

1. Melt the butter. Melt the butter in a saucepan or microwave and let it cool for 5 to 10 minutes. It should be warm, not hot, or it will scramble the eggs.
2. Mix the sugars. In a large bowl, whisk the melted butter with both sugars for 1 minute until smooth and glossy.
3. Add the eggs. Whisk in the egg, yolk and vanilla until well combined and slightly lighter in color.
4. Combine the dry ingredients. In another bowl, whisk the flour, baking soda, cornstarch and salt.
5. Make the dough. Add the dry ingredients to the wet ones and fold with a spatula until just combined. The dough will be very soft. Fold in the chocolate chips.
6. Chill. Cover and refrigerate the dough for at least 30 minutes, or up to 72 hours. Chilling prevents spreading and deepens the flavor.
7. Preheat and portion. Heat the oven to 350°F (175°C) and line baking sheets with parchment. Scoop the dough into balls of about 2 tablespoons each and place them 2 inches (5 cm) apart.
8. Bake. Bake for 10 to 12 minutes, until the edges are golden but the centers still look slightly underdone. They will finish setting on the pan.
9. Cool. Sprinkle with flaky salt while warm. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Why These Ingredients?

• Melted butter makes cookies denser and chewier than creamed butter, which incorporates air.
• Brown sugar contains molasses, which adds moisture, chewiness and caramel flavor.
• An extra yolk adds fat and richness for a fudgy center.
• Cornstarch keeps the centers soft and tender.

Tips for Bakery-Style Cookies

• Underbake slightly. Pull them when the centers still look soft.
• Add extra chips on top. Press a few chocolate chips onto each dough ball before baking for a picture-perfect look.
• Shape while hot. If cookies bake unevenly, use a round cookie cutter or glass to gently nudge them into neat circles right after baking.
• Use room temperature eggs so they blend smoothly into the warm butter.

Freezing Cookie Dough

Scoop the dough into balls, freeze them on a tray until solid, then store in a freezer bag for up to 3 months. Bake straight from frozen, adding 1 to 2 minutes to the baking time.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days. Adding a slice of bread to the container helps keep them soft.

Frequently Asked Questions

Why did my cookies spread too much?
The butter may have been too warm, the dough was not chilled, or the baking sheet was hot from a previous batch.

Can I skip chilling?
You can, but the cookies will spread more and be thinner. Even 30 minutes makes a noticeable difference.

Can I use dark chocolate?
Yes. Chopped dark chocolate creates beautiful melted pools and a less sweet cookie.