Description

These chewy chocolate chip cookies are perfectly soft in the center, slightly crispy on the edges, and packed with gooey chocolate chips. With the perfect balance of sweetness and buttery richness, this recipe is bound to become your new favorite.

Ingredients

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Whisk together flour, baking soda, cornstarch, and salt in a medium bowl. Set aside.
Mix the wet ingredients: In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth. Add the egg, egg yolk, and vanilla extract. Mix well.
Combine: Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the chocolate chips.
Chill the dough for at least 30 minutes (optional but recommended for thicker cookies).
Scoop and bake: Roll dough into 1.5-inch balls and place on the baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until edges are lightly golden. The centers may look underbaked—that’s okay! They will set as they cool.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Enjoy!

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Instructions

2 ¼ cups (280g) all-purpose flour
1 tsp baking soda
1 tsp cornstarch
½ tsp salt
¾ cup (170g) unsalted butter, melted
¾ cup (150g) packed brown sugar
½ cup (100g) granulated sugar
1 large egg
1 egg yolk
2 tsp vanilla extract
1 cup (180g) semisweet chocolate chips

Notes

Chilling the dough helps create a thicker, chewier cookie. If in a hurry, bake immediately, but the texture will be slightly different.
For extra flavor, try browning the butter before mixing for a nutty, caramel-like taste.
Storage: Keep in an airtight container at room temperature for up to a week.

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 14g
Sodium: 80mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg