Ingredients
- 1 stick (1/2 cup) unsalted butter
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons cornstarch
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup chocolate chips
Combine the Wet and Dry Ingredients
Melt the butter in a small pot on the stove or in a bowl in the microwave. Let it cool for about 5 minutes; it should be warm, not hot. In a large bowl, whisk together the melted butter and both sugars until they are just combined.
Add the egg and vanilla extract, and whisk until the mixture is smooth.
In a separate, medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and kosher salt. Add the dry ingredients to the wet ingredients and stir with a spatula until a soft dough forms.
Stop mixing as soon as the flour is incorporated. Overmixing can make the cookies tough. Stir in the chocolate chips until they are evenly distributed.
Chill the Dough for at Least 1 Hour
Use a cookie scoop or a spoon to form the dough into balls, about 1.5 inches in diameter. Place them on a baking sheet or plate. They can be close together at this stage. Cover and refrigerate for at least one hour, or overnight.
Chilling the dough is essential. It solidifies the butter, which keeps the cookies from spreading too much, and it allows the flour to hydrate, resulting in a chewier cookie.
Bake the Cookies at 350F
Preheat your oven to 350°F and line a baking sheet with parchment paper. Place the chilled dough balls on the sheet, leaving at least 2 inches of space between them.
Bake for ~10-12 minutes. The edges should be golden brown, but the centers will still look pale and slightly underdone. Let them cool on the baking sheet for at least 10 minutes before moving them to a wire rack.
The cookies will continue to bake on the hot pan after you take them out of the oven, which helps set the center without over-baking the edges.
Chewy Chocolate Chip Cookies
Ingredients
- 1 stick unsalted butter 1/2 cup
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons cornstarch
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup chocolate chips
Instructions
- Melt butter and let cool for 5 minutes.
- Whisk melted butter with brown and granulated sugars in large bowl.
- Add egg and vanilla extract, whisk until smooth.
- In separate bowl, whisk flour, cornstarch, baking soda, and salt.
- Add dry ingredients to wet ingredients, stir until soft dough forms.
- Fold in chocolate chips.
- Scoop dough into 1.5-inch balls and place on baking sheet.
- Cover and refrigerate dough for at least 1 hour.
- Preheat oven to 350°F and line baking sheet with parchment paper.
- Arrange chilled dough balls 2 inches apart on prepared sheet.
- Bake 10-12 minutes until edges are golden but centers look slightly underdone.
- Cool on baking sheet for 10 minutes before transferring to wire rack.