My husband and children have deemed this THE BEST COOKIE EVER!!!! They take a little extra work, but trust me, they are worth it! I’m sharing some tips and the recipe! Give them a try and let me know what you think!
A few things make this cookie stand out from the hundreds of other chocolate chip cookie recipes out there…
- chewy and soft with a slightly crispy edge
- extra thick
- bakery style
- exploding with chocolate
WARNING: May not be able to eat just one!
How to Make Chewy Chocolate Chip Cookies
The dough is made from typical ingredients: flour, soda, salt, sugar, butter, egg, vanilla, and of course, chocolate chips. The difference is the ratios and a little secret ingredient….Cornstarch!
- Why Cornstarch? It maintains that ultra soft and thick consistency while allowing the chewy, slightly under baked texture to shine!
Here are a few other differences that make this cookie so unique and mouthwatering!
- Melted Butter! The chewiest cookies use melted (not softened) butter. Melted butter can lead to a greasy cookie so you have to counteract that with added flour. The melted butter also allows for mixing by hand, but I still use a mixer to make sure it’s extra whipped!
- More Brown Sugar! Instead of equal parts white:brown sugar, I use more brown than white. The extra moisture of the brown sugar helps with the softness and chewiness. The brown sugar also gives a little more flavor to your cookie. You do still need the white. The dryness helps the cookies spread. A little spread is a good thing!
- Extra Yolk! This recipe calls for 1 egg plus just the yolk of a second egg. You can freeze the white up to a month or use it for egg white omelets. The extra yolk adds richness, soft tenderness, and also helps to bind the dough.
- CHILL THE DOUGH!!!! I cannot encourage this enough! I know you want to make the immediately, but this step is the most important!! If you don’t chill, you will end up with mega spread and one big cookie puddle on your baking sheet. Chill for at least 2-3 hours or up to 3-4 days. Sometimes, after chilling, I make only part of the batch and form the other part into balls for the freezer. Then I can pop the straight into the oven and not have to wait for for whole process!
- Chilling allows the ingredients to settle together
- Cold dough results in thicker cookies
- Tall Balls! This helps with the spread and thickness of your cookie.
The Recipe
Ingredients
- 2 and 1/4 cup all purpose flour
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 3/4 cup unsalted butter (melted and slightly cooled)
- 3/4 cup packed brown sugar
- 1/2 cup white granulated sugar
- 1 large egg + 1 egg yolk (room temp)
- 2 teaspoons vanilla extract
- 1 and 1/4 cups chocolate chips (we like dark….or mini M&Ms)
Directions
- Whisk the dry ingredients together in a large bowl. Set aside.
- Combine (I use a mixer, but you can do by hand) butter and sugars until it is smooth. Add in eggs. Mix. Add in the vanilla. Mix.
- Pour the wet into the dry and mix by hand until combined. The dough will be very soft, yet thick.
- Fold in the chocolate. This part is difficult, but do your best to combine them.
- Cover the dough and chill in the refrigerator 2-3 hours or up to 3-4 days. Chilling is top priority! I usually chill overnight.
- Allow the dough to sit out of the refrigerator for 10 minutes before working with it. This allows the butter to soften just a little to make the dough easier to work with.
- Preheat oven to 325 degrees.
- Roll the dough into balls that are taller rather than wide. The dough will be crumbly, but the warmth of your hand will help warm the butter and the dough stick together.
- Bake 12-13 minutes. They will look slightly under baked. Leave on the sheet for 10 minutes before moving to a cooling rack. They will continue to back on the sheet.
- Cookies stay fresh about a week at room temperature, but they won’t last that long! ENJOY!!!!
Notes:
- Make ahead and freeze: You can make the dough and chill it in the refrigerator 3-4 days. Baked cookies will freeze well up to 3 months. Unbaked cookie dough balls can be frozen and baked with no need to thaw. Just add an extra minute or so to baking.
- Cornstarch: If you don’t have it, it’s okay. They’ll still turn out very soft, but may be a little thinner.
- Butter: If you only have salted, reduce the salt in the dry ingredients to 1/4 teaspoon.
- Room Temp Eggs: Since you are using melted (and slightly cooled) butter, it’s better to use room temp eggs to not shock them. You can do this quickly by placing in a glass of warm water for 5 minutes.
- Silicone Baking Mat: Great to line your cookie sheets when baking. Also a wonderful tool to use for freezing cookie balls or flash freezing fruits and veggies (or french fries…see recipe) before bagging!
Going to try