Description
These Chocolate Chip Cookies are irresistibly chewy and packed with semi-sweet chocolate chips. With simple ingredients and easy steps, they are perfect for any occasion and sure to satisfy your sweet tooth.
Ingredients
Scale
- 2 ⅓ cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon corn starch
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- ¾ cup unsalted butter melted and cooled just until opaque
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 egg room temperature
- 1 egg yolk room temperature
- 1 ½ cups semi-sweet chocolate chips
Instructions
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar for about two minutes.
- Incorporate the vanilla extract, egg, and egg yolk, mixing until the batter is light and creamy.
- Add the flour, baking soda, corn starch, and salt, then mix just until combined.
- Fold in the chocolate chips gently.
- Scoop about 1/4 cup of dough for each cookie, roll them into smooth balls, and place them on a parchment-lined baking sheet. Chill in the refrigerator for 1 hour or in the freezer for 30 minutes.
- Preheat your oven to 325°F.
- Arrange the chilled dough balls on a parchment-lined baking sheet, spacing them about 3 inches apart.
- Bake for 12 to 15 minutes, until the edges turn golden and the centers remain slightly underbaked.
- Allow the cookies to cool on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely.
- Store any leftovers in an airtight container for up to 5 days.
Notes
Make sure the butter is slightly cooled before adding it to the sugars to achieve the best texture.
For an even chewier cookie, add an extra egg yolk to the dough.
Chilling the dough helps prevent spreading while baking and enhances the flavors.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg