Soft & Chewy Chocolate Chip Cookies
The copycat soft and chewy chocolate chip cookie — melted butter and an extra egg yolk give a rich, tender crumb loaded with semi-sweet chocolate chips.
⏱️ Prep: 15 min🍳 Cook: 13 min🍽️ Makes 27
Nutritionper 1 cookie (~30 g)›
140
Calories
2g
Protein
19g
Carbs
7g
Fat
Ingredients
| 2 1/4 cups (270 g) | all-purpose flour |
| 1 1/2 teaspoons | cornstarch |
| 1 teaspoon | baking soda |
| 1/2 teaspoon | salt |
| 3/4 cup (1 1/2 sticks, or 180 g) | unsalted butter, melted and slightly cooled |
| 3/4 cup (170 g) | packed light brown sugar |
| 1/2 cup (50 g) | granulated sugar |
| 1 egg + 1 yolk | large egg plus 1 egg yolk, both at room temperature |
| 2 teaspoons (10 ml) | pure vanilla extract |
| 1 1/3 cups (240 g) | semi-sweet chocolate chips |
Instructions
- Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
- In a large bowl, whisk the butter, brown sugar, and granulated sugar together until combined and no brown sugar lumps remain. Whisk in the egg and egg yolk, then whisk in the vanilla until combined.
- Add the dry ingredients to the wet ingredients and stir with a rubber spatula or wooden spoon until the dough comes together. Stir in the chocolate chips. The dough will be very soft and even a little wet. Cover and chill in the refrigerator for at least 2 hours (up to 4 days). If chilling longer than 3 hours, let it sit at room temperature at least 30 minutes before rolling because it will be quite hard.
- Preheat the oven to 325°F (170°C). Line baking sheets with parchment or silicone mats.
- Roll balls of dough, 2 scant tablespoons each, and place 3 inches (7.5 cm) apart on the sheets. Bake for 12 to 13 minutes, or until lightly browned on the sides. The centers will look soft.
- Remove from the oven and cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.
- Cookies stay fresh in an airtight container at room temperature for up to 1 week.