Name: Bakery Style Chewy Chocolate Chip Cookies
Prep time: 2 h 15 min
Cook time: 15 min
Total time: PT-494525H24M30S
Ingredients: 292 g (2 ¼ cups) all-purpose flour; 1 teaspoon cornstarch; ½ teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 226 g (1 cup) unsalted butter, melted and slightly cooled; 150 g (¾ cup) light brown sugar, packed; 100 g (½ cup) granulated sugar; 1 large egg + 1 egg yolk, at room temperature; 1 tablespoon pure vanilla extract; 240 g (1 ½ cups) good-quality dark chocolate, roughly chopped

Description

These are the BEST Chewy Chocolate Chip Cookies! Thanks to brown sugar, melted butter, and a touch of cornstarch, they bake up with soft, chewy centers and perfectly crisp edges. They're rich, buttery, loaded with melty chocolate, and stay soft for days. Best of all, the dough comes together in just 15 minutes using simple pantry staples.

Ingredients

Scale

292 g (2 ¼ cups) all-purpose flour
1 teaspoon cornstarch
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
226 g (1 cup) unsalted butter, melted and slightly cooled
150 g (¾ cup) light brown sugar, packed
100 g (½ cup) granulated sugar
1 large egg + 1 egg yolk, at room temperature
1 tablespoon pure vanilla extract
240 g (1 ½ cups) good-quality dark chocolate, roughly chopped

Cook Mode Prevent your screen from going dark

Instructions

In a medium bowl, whisk the flour, cornstarch, baking powder, baking soda, and salt.
In a large mixing bowl, using a handheld or stand mixer with the paddle attachment, beat the butter and sugars on medium-high speed until combined.
Scrape down the sides and bottom of the bowl, then add the eggs and vanilla and beat for 1 minute.
Add the dry ingredients and mix on low speed until almost combined.
Remove the bowl from the mixer and add the chocolate. Using a rubber spatula, fold the chocolate in until just combined.
Using a 2-ounce scoop (or a ¼ cup measuring cup), scoop the dough and place it on a parchment-lined pan. Refrigerate for at least 2 hours or overnight.
Preheat the oven to 350°F/177°C. Line two sheet pans with parchment paper. Space the cookies 4 inches apart on the pans.
Bake the chilled cookies, one pan at a time, for 14-16 minutes, or until the edges are lightly golden brown and the centers appear slightly underbaked. Remove the cookies from the oven and let them cool for 5 minutes on the hot pan. Transfer to a cooling rack to cool completely.

Notes

Make-Ahead: You can make the cookie dough up to 3 days in advance and keep it covered in the refrigerator.
Storage: Store baked, completely cooled cookies at room temperature in an airtight container for up to 5 days.
Freezing: Freeze your baked and cooled cookies for up to 3 months. You can also freeze unbaked cookie dough balls for up to 3 months. Bake frozen cookie dough balls for an additional 2-3 minutes (no need to thaw).

Prep Time: 15 minutes
Chill Time: 2 hours
Cook Time: 15 minutes
Category: Cookies
Method: Baking