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The Best Chewy Chocolate Chip Cookies

Bakery-style chewy cookies with melted chocolate pools.
Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Chill 30 minutes
Calories: 180
Ingredients Method Notes

Ingredients
  

  • Flour: All-purpose flour is the base.
  • The Secret Ingredient (Cornstarch): As shown in the photo, we add a teaspoon of Cornstarch. This softens the harsh proteins in the flour, making the cookies incredibly tender and soft.
  • ​Melted Butter: Adds a rich, fudgy flavor and chewy texture.
  • ​Sugars: A mix of Brown Sugar (moisture) and White Sugar (crisp edges).
  • Eggs: One whole Egg for structure, plus an extra Egg Yolk for richness and creaminess.
  • ​Chocolate Chips: Semi-sweet is best to balance the sugar.
  • Essentials: Vanilla Extract, Baking Soda, and Salt.

Method
 

  1. Step 1: Mix Wet IngredientsIn a large bowl, whisk the melted butter, brown sugar, and white sugar vigorously for 2 minutes until smooth and glossy. Add the egg, egg yolk, and vanilla. Whisk again.
  2. Step 2: Add Dry Ingredients
    Fold in the flour, cornstarch, baking soda, and salt. Mix just until no flour streaks remain. Do not overmix! Fold in the chocolate chips.
  3. Step 3: Chill (Optional but Recommended)
    Cover the bowl and chill for 30 minutes. This prevents over-spreading.
  4. Step 4: Bake
    Scoop dough balls onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 10-12 minutes until edges are golden but centers look slightly underbaked. They will firm up as they cool.

Notes

Nutrition Facts (per serving):
Carbs: 22g | Fat: 9g | Protein: 2g