Bakery Style Chewy Chocolate Chip Cookies
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.
PREP TIME
15 minutes
COOK TIME
15 minutes
INGREDIENTS
12
Serves: 13
Ingredients
- 2.25 cups2.25 cups2.25 cups All Purpose Flour
- 1 tsp1 tsp1 tsp Cornstarch
- 0.5 tsp0.5 tsp0.5 tsp Baking Powder
- 0.5 tsp0.5 tsp0.5 tsp Baking Soda
- 0.5 tsp0.5 tsp0.5 tsp Salt
- 1 cup1 cup1 cup Butter, Unsalted, melted and slightly cooled
- 0.75 cup0.75 cup0.75 cup Light Brown Sugar
- .25 cup.25 cup.25 cup Granulated White Sugar
- 1 whole1 whole1 whole Egg, at room temperature
- 1 whole1 whole1 whole Egg Yolk, at room temperature
- 1 Tbsp1 Tbsp1 Tbsp Pure Vanilla Extract
- 1.5 cups1.5 cups1.5 cups Dark Chocolate, roughly chopped
Buy Ingredients on the FoodSocial Market
Shop over 3500 products from unique and independent, creator-curated brandsProcess
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- 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).
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Cookies Desserts Nightshade Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 452 |
| Fat: | 26 g |
| Carbohydrates: | 46 g |
| Protein: | 11 g |
| Cholesterol: | 51 g |
| Sodium: | 134 mg |
| Fiber: | 3 g |
| Sugars: | 23 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
Leave a Reply
You must be logged in to post a comment.