These Chewy Chocolate Chip Cookies have to be one of my favorite desserts. There’s lots of variations and recipes to this classic dessert, but I love when they’re soft, chewy, and filled with chocolate chips.
Looking for more recipes like this? Check out my Chocolate Chip Cookies Bars, Chewy Double Chocolate Chip Cookies, and Fudgy Brownies.
In a medium-sized bowl, whisk together the flour, baking soda, cornstarch, and salt. In the bowl of a stand mixer with the paddle attachment, beat the butter and sugars on high until light and fluffy. Add the egg, egg yolk, and vanilla extract and mix on low until combined.
Add the dry ingredients to the wet and mix on low until just combined. Then add the chocolate chips and mix in by hand with a spatula. Scoop the dough into 1.5 tablespoon balls and place about 6 to a baking sheet.
Bake at 325° F for 12 minutes. Once removed from the oven, press some extra chocolate chips onto the cookies. Let the cookies cool on the pan for a few minutes, then move to a wire rack to finish cooling.
In a few minutes, these Chewy Chocolate Chip Cookies will be ready to eat, and they probably won’t last long.
Some ingredients notes
Cornstarch – This is going to help get these cookies so soft and chewy.
Semi-sweet Chocolate Chips – For a classic chocolate chip cookie, I like to use these chocolate chips, but feel free to swap for whatever you list best or chop up a bar.
Tips
- To easily separate the egg yolk from the egg white, use an egg at room temperature.
- I love adding a few more chocolate chips on top once the cookies are finished in the oven.
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Chewy Chocolate Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: ~ 30 cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoon cornstarch
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, room temperature
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg and 1 egg yolk
- 1 teaspoon vanilla extract
- 1 1/4 cup semi-sweet chocolate chips, plus extra for additional topping
Instructions
- Preheat the oven to 325° F.
- In a medium-sized bowl, whisk together the flour, baking soda, cornstarch, salt.
- In the bowl of a stand mixer with the paddle attachment, beat the butter and sugars on high until light and fluffy.
- Add the egg, egg yolk, and vanilla and mix on low until combined. Then add the dry ingredients to the wet and mix until just combined. Add the chocolate chips and mix by hand with a spatula.
- Scoop the dough into balls sized 1.5 tablespoons and place about 6 to a baking sheet.
- Bake for 12 minutes. Once removed from the oven, press a few additional chocolate chips on top of each cookie.