Perfect Chubby Chewy Chocolate Chip Cookies

A pile of chubby chewy chocolate chip cookies on a white serving plate.

Perfect Chubby Chewy Chocolate Chip Cookies

These chocolate chip cookies are soft and chewy thanks to the cornstarch, melted butter, more brown sugar than white sugar, and an extra egg yolk. The cookie dough is soft and buttery and requires chilling prior to shaping the cookies. This recipe makes 30 cookies when using a medium cookie scoop with a 1 ½ tablespoon capacity. Note: the cook time includes chilling the dough for 2 hours before scooping and baking, and 10 minutes of cooling time on the cookie sheet after baking.

Course Dessert

Cuisine American

Keyword chewy chocolate chip cookies

Prep Time 15

Cook Time 12

Chill time before baking and cooling time after baking 2 10

Total Time 2 37

Servings cookies

Calories 156.8kcal

Author Susan Pridmore

Equipment

Ingredients

2 ¼ cups (10.125 ounces) all purpose flour
1 ½ teaspoons cornstarch
1 teaspoon baking soda
¾ teaspoon kosher salt
12 tablespoons unsalted butter melted and slightly cooled
¾ cup packed brown sugar
½ cup granulated sugar
1 large egg room temperature
1 large egg yolk room temperature
2 teaspoons pure vanilla extract
1 ¼ cups semi-sweet chocolate chips

Instructions

Weigh the flour or fluff it with a fork and carefully spoon it into a measuring cup. In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
Melt the butter in the microwave oven and cool slightly. While it cools, whisk together the sugars, one egg and yolk, and the vanilla extract in a large bowl. Reserve the egg white from the second egg for another use.
Whisk in the melted butter.
Add the dry ingredients and mix together using a silicone spatula. The dough will be very soft. Fold in the chocolate chips.
Cover the dough tightly and refrigerate for at least 2 hours or ideally overnight.
Pro tip: To cover the dough tightly, leave it in the bowl and tuck plastic wrap over and all around the dough. It's best if the dough is not exposed directly to the air. You can leave it in the refrigerator for up to 2 days.
Preheat the oven to 325˚F and line a cookie sheet with parchment paper.
Use a medium-sized cookie scoop with a capacity of 1 ½ tablespoons or large spoon to scoop the chilled cookie dough into balls of dough. Shape the dough so that the scoops are taller rather than wide.
Arrange the cookies 3 inches apart on the prepared cookie sheet. You'll need to do this in batches. In between the batches, cover the dough again, and slide it back into the refrigerator.
Bake the cookies for about 12 minutes or until the edges are very lightly browned. The centers will look very soft, but the cookies will continue to set as they cool.
Cool the cookies on the baking sheet for 10 minutes before transferring them to a cooling rack to finish cooling. Store in an airtight container on the counter for up to 1 week.

Nutrition