Chewy Chocolate Chip Cookies

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In the mood for some big, soft, and ultra chewy chocolate chip cookies today, (and usually every other day of the week). But today I made it happen. We have a winning combination of cornstarch, 1 extra egg yolk, melted butter, and brown sugar to give us this gloriously thick and tall chocolate chipper. PLUS there’s hardly any leg work in this recipe. No mixer required, and the batter comes together in under 10 minutes. The only hard part is staring at the golden dough every time you open the fridge while it’s chilling. But trust me, chilling is worth it. So grab a big glass of milk and a cookie tin- you’re about to enjoy the chewiest chocolate chip cookies of your life.

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I used about 1 cup of semi sweet chocolate chips, but add in any of your favs- walnuts, m&m’s, toffee chips etc.

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Whisk the dry ingredients- flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.

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In a medium sized bowl, whisk the melted butter, brown sugar, and granulated sugar together until smooth. Whisk in the egg, then the extra egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the flour mixture and mix together with a large spoon or rubber spatula until just combined. The dough should be soft, yet thick.

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Fold in the chocolate chips, saving a few for studding the tops of the cookies, if desired. Cover the dough and refrigerate overnight, or at least 4 hours. This step is pretty crucial. Chilling the dough thoroughly will prevent spreading in the oven, and help the cookies to grow nice and tall.

After the dough has been chilled, remove from the fridge and let it come to room temperature, about 15 minutes. You may need more or less time depending on how long the dough was chilling. I chilled mine a good 9 hours so it took about 20 minutes to become soft enough to scoop. The dough should still be firm, but scoopable.

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Roll the dough into 16 balls, about 3 tablespoons of dough each, and place them 8 per sheet and so they stand tall rather than wide on your lined cookie sheets.

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Bake at 325 for 12-14 minutes. Remove the cookies from the oven, and let them continue to set on the hot baking sheets for 10 minutes. This will help get that soft, chewy center.

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After 10 minutes, transfer the cookies to a wire rack to cool completely.

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Now all you need is a big glass of milk!

Chewy Chocolate Chip Cookies
No mixer required, ultra soft and chewy chocolate chip cookies.
Servings Prep Time
16 cookies 10 minutes
Cook Time Passive Time
12 minutes 4 hours
Servings Prep Time
16 cookies 10 minutes
Cook Time Passive Time
12 minutes 4 hours
Chewy Chocolate Chip Cookies
No mixer required, ultra soft and chewy chocolate chip cookies.
Servings Prep Time
16 cookies 10 minutes
Cook Time Passive Time
12 minutes 4 hours
Servings Prep Time
16 cookies 10 minutes
Cook Time Passive Time
12 minutes 4 hours
Ingredients
  • 2 1/4 cup flour
  • 1 tsp baking soda
  • 1 1/2 tsp cornstarch
  • 1/2 tsp salt
  • 3/4 cup butter unsalted, melted
  • 3/4 cup brown sugar loosely packed
  • 1/2 cup sugar
  • 1 egg plus 1 yolk, room temperature
  • 1 1/2 tsp vanilla
  • 1 cup semisweet chocolate chips
Instructions
  1. Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
  2. In a medium sized bowl, whisk the melted butter, brown sugar, and granulated sugar together until smooth. Whisk in the egg, then the extra egg yolk. Finally, whisk in the vanilla.
  3. Pour the wet ingredients into the flour mixture and mix together with a large spoon or rubber spatula until just combined. The dough should be soft, yet thick. Fold in the chocolate chips.
  4. Cover the dough and refrigerate overnight, or at least 4 hours.
  5. Remove the dough from the fridge and let it come to room temperature, about 15 minutes. You may need more or less time depending on how long the dough was chilling. The dough should still be firm, but scoopable.
  6. Preheat the oven to 325 and line 2 baking sheets with wax paper or silicone mats.
  7. Roll the dough into balls, about 3 tablespoons of dough each, and place them so they stand tall on the prepared cookie sheets.
  8. Bake for 12-14 minutes. Remove from oven and let cool on baking sheets 10 minutes before transferring to a wire rack to cool completely.
Recipe Notes

Recipe adapted from Sally's Baking Addiction.

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