Why is chilling the dough mandatory?

Chilling solidifies the melted butter, which prevents the cookies from spreading too thin during baking and keeps them thick and chewy.

Can I use natural peanut butter-style chips instead of chocolate?

Yes, you can substitute any type of chip or chopped chocolate in the same quantity.

Chewy Chocolate Chip Cookies

Name: Chewy Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 36 cookies
Cuisine: American
Ingredients: 2.25 cup all-purpose flour; 1 tsp baking soda; 1.5 tsp cornstarch; 0.75 cup unsalted butter; 0.75 cup packed brown sugar; 0.5 cup granulated sugar; 1 whole egg; 1 whole egg yolk; 2 tsp vanilla extract; 1 cup semi-sweet chocolate chips

Melted butter and cornstarch are the secret weapons behind these incredibly chewy chocolate chip cookies.

Prep Time

15 min

Cook Time

12 min

Total Time

27 min

Servings

36 cookies

Calories

140/serving

Difficulty

Easy

by Replay RecipesAmerican Cuisine

Dessert

Nutrition Per Serving

140Calories

2gProtein

18gCarbs

7gFat

1gFiber

11gSugar

Ingredients

2.25 cup all-purpose flour
1 tsp baking soda
1.5 tsp cornstarch
0.75 cup unsalted butter
0.75 cup packed brown sugar
0.5 cup granulated sugar
1 whole egg
1 whole egg yolk
2 tsp vanilla extract
1 cup semi-sweet chocolate chips

Servings

36 cookies

Ingredients

Combine Dry Ingredients

Whisk together the flour, baking soda, and cornstarch in a large mixing bowl. Set aside.

Mix Wet Ingredients

In a separate bowl, whisk the melted butter with both sugars until no lumps remain. Beat in the whole egg, followed by the egg yolk, then stir in the vanilla extract.

Form the Dough

Pour the wet mixture into the dry ingredients and stir until a soft, thick dough forms. Fold in the chocolate chips. The dough will be quite slick.

Chill the Dough

Cover the bowl tightly and refrigerate for at least 2 hours and up to 3 days. This step is essential for thick, chewy cookies.

Shape and Bake

Allow the dough to soften at room temperature for about 10 minutes. Preheat the oven to 325 degrees Fahrenheit and line baking sheets with parchment paper. Roll the dough into balls of about 60 grams each, shaping them slightly taller than wide. Bake for 11 to 12 minutes until the edges look set but the centers still appear slightly underdone.

12 min

Cool Before Serving

Let the cookies cool on the baking sheet for 10 minutes to allow them to firm up, then transfer to a wire rack to cool completely.

10 min

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Tips & Variations

Shape the dough balls taller than wide for the thickest cookies.
Pull cookies from the oven while the centers still look slightly underdone; they will set as they cool.

Frequently Asked Questions

Why is chilling the dough mandatory?: Chilling solidifies the melted butter, which prevents the cookies from spreading too thin during baking and keeps them thick and chewy.
Can I use natural peanut butter-style chips instead of chocolate?: Yes, you can substitute any type of chip or chopped chocolate in the same quantity.

Recipe inspired by the original at sallysbakingaddiction.com. Ingredients and factual cooking data extracted; instructions independently written.

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