One of my favorite sweet treats, Chewy Chocolate Chip Cookies, has crispy golden brown edges, a soft and chewy center, gooey, sweet, and rich chocolate flavor. They’re not only delicious and satisfying, but also easy to make.
How do I know when the cookies are done baking?
You can check the readiness by their appearance, if the cookies are golden brown around the edges they’re already baked. The center will still be soft, but it will harden during the cooling process.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough. Wrap it tightly with plastic wrap or place it in a freezer-safe bag and store it in the freezer for up to 3 months. When ready to bake, remove it from the freezer and let it thaw in the refrigerator.
10-Minute Prep Chewy Chocolate Chip Cookies
Ingredients
- 2 cups all-purpose flour
- 1 tsp cornstarch
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ⅔ cup butter, softened
- ¾ cup light brown sugar
- ¼ tsp granulated sugar
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chip
Instructions
- In a bowl, mix together the dry ingredients (flour, cornstarch, baking soda, baking powder, and salt). Set aside.
- In a separate large mixing bowl, beat the softened butter with the light brown sugar and granulated sugar until light and fluffy. Beat in egg, egg yolk and vanilla extract.
- Stir in the dry ingredients. Don’t overmix.
- Finally, fold in the chocolate chips. Cover the bowl with plastic wrap and place in the refrigerator for at least 2 hours or overnight.
- When ready to bake, remove the dough from the refrigerator and let it soften for 10 minutes.
- Preheat the oven to 325F. Line a baking sheet with parchment paper.
- Using a cookie scoop or a spoon, scoop about 2 tbsp of the dough and roll with your hands into a tall ball. Place on the prepared baking sheet, leaving 2 inches between each cookie. Work in batches or use two baking sheets.
- Bake in the preheated oven for 10-12 minutes or until the edges are golden brown and the center is still soft. Remove from the oven and let cool on the baking sheet for 5 minutes. Then, transfer to a cooling rack. Enjoy!
Nutrition
Frequently Asked Questions
What if I don’t have cornstarch?
You can skip adding cornstarch to the batter, but the cookies will spread more while baking and will have a softer texture.
How do I measure flour correctly?
It’s easy! Spoon the flour into a clean and dry measuring cup. Then, level it off with a knife. Do not pack the flour into the measuring cup.
Why do I need to chill the dough?
Chilling the dough makes it easier to work with, helps develop the texture, and prevents the cookies from spreading too much while baking.
Can I use a mixer to make the dough?
Yes, you can use an electric mixer to beat the butter with both sugars, but I recommend using a rubber spatula to combine the dry ingredients with the wet so as to not overmix the dough.
Can I add other mix-ins like nuts or different chips?
Yes, feel free to use other mix-ins like nuts or different chocolate chips, but don’t use more than 1 ¼ cups of add-ins for this recipe.
What do I do if the cookie dough is too hard to handle after chilling?
Just let it warm up at room temperature for at least 10 minutes or until it’s easy to work with.
