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–+ servings
Chocolate Chip Cookies with one broken in half, revealing gooey, melted chocolate inside.

Chocolate Chip Cookies

These Chocolate Chip Cookies are perfectly soft, chewy, and filled with rich chocolate flavor, making them the ultimate treat for any occasion.
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Prep Time 15 minutes
Cook Time 13 minutes
Chill time 2 minutes
Total Time 30 minutes
Servings: 18 Cookies
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 and ½ cups 300g all-purpose flour Spoon and level for accuracy
  • 1 teaspoon baking soda For leavening
  • 1and ⅔ teaspoons cornstarch Helps achieve chewiness
  • ½ teaspoon salt Balances sweetness
  • ¾ cup 170g unsalted butter Melted and cooled
  • ¾ cup 155g light brown sugar For soft texture
  • ½ cup 105g granulated sugar For sweetness and structure
  • 1 large egg Room temperature
  • 1 egg yolk Room temperature
  • 2 teaspoons pure vanilla extract For flavor
  • 1and ¼ cups 250g semi-sweet chocolate chips Or chocolate chunks

Equipment

  • 1 Mixing bowl For combining wet and dry ingredients
  • 1 Cookie Scoop or Tablespoon For portioning dough
  • 1 Baking sheet For baking the cookies
  • 1 Cooling rack For cooling cookies after baking
  • 1 large and 1 medium Glass mixing bowls Glass bowls are sturdy and easy to clean
  • 1 Whisk For mixing the dry ingredients and combining the wet ingredients smoothly
  • 1 Wooden spoon or rubber spatula A sturdy spoon helps you stir the thick dough without wearing out your arm
  • 2 Baking sheets Two standard baking sheets work best so you can bake multiple batches
  • 1 Silicone baking mats or parchment paper Keeps the cookies from sticking and makes cleanup easier

Method
 

  1. Whisk the flour, baking soda, cornstarch, and salt in a large bowl until well combined.
  2. In a separate bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
  3. Add the egg and egg yolk, mixing until fully incorporated. Whisk in the vanilla extract. The mixture should be thin.
  4. Gradually combine the wet mixture with the dry ingredients using a spatula or spoon. The dough will be soft and glossy.
  5. Gently fold in the chocolate chips, ensuring they are evenly distributed.
  6. Cover the dough and refrigerate it for at least 2 hours, or up to 3 days. For best results, refrigerate overnight.
  7. Preheat the oven to 325°F (163°C). Line baking sheets with parchment paper or silicone mats.
  8. Scoop about 2 ounces (60g) of dough for large cookies or 1.75 ounces (50g) for medium cookies. Roll into a ball and shape it into a taller mound to ensure thicker cookies. Arrange cookies on the baking sheet 3 inches apart.
  9. Bake for 13-14 minutes, or until the edges are lightly browned. The centers should remain soft.
  10. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a cooling rack.

Nutrition

Serving: 50gCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 140mgPotassium: 60mgFiber: 1gSugar: 18gVitamin A: 100IUCalcium: 15mgIron: 1mg

Notes

Chill the dough overnight for thicker, chewier cookies and for best results. Enjoy the warm, melty chocolate chips!

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