Warm and Melty Treats Await!
Imagine biting into a cookie that’s soft, thick, and has warm, gooey chocolate chips melting in your mouth. Sounds dreamy, right? These Chewy Chocolate Chip Cookies are everything you crave and more! With an uncomplicated process, you’ll whip up a batch in no time — perfect for when cravings strike or surprises visits!
Why Make This Recipe
You’ll fall head over heels for these cookies because they are:
- Super easy and quick: No need for any fancy culinary skills here! Just basic ingredients you probably already have.
- Family-friendly: Everyone from toddlers to grandparents loves a good chocolate chip cookie. It’s like a universal language of yum!
- Minimal cleanup: Say goodbye to a mountain of dishes! One bowl and a few utensils mean more cookie enjoyment and less scrubbing. 🙌
Ingredients
You don’t need fancy stuff — just these basics!
- 2 and 1/4 cups (281g) all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 3/4 cup (170g) unsalted butter, melted and cooled for 5 minutes
- 3/4 cup (150g) packed brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg + 1 egg yolk (room temperature)
- 2 teaspoons vanilla extract
- 1 and 1/4 cups (225g) semi-sweet chocolate chips or chunks
Directions
Ready to bake some magic? Follow these easy steps:
- Whisk together flour, baking soda, cornstarch, and salt in a large bowl.
- In another bowl, mix melted butter, brown sugar, and granulated sugar until smooth.
- Add the egg, egg yolk, and vanilla to the butter mixture. Mix until combined.
- Stir the wet ingredients into the dry ingredients using a spatula. Dough should be soft and shiny.
- Fold in those delicious chocolate chips.
- Cover and chill the dough for at least 2 hours or overnight. (Patience is key!)
- Preheat oven to 325°F (163°C). Line baking sheets with parchment or silicone mats.
- Scoop 2 heaping tablespoons of dough for each cookie and roll them into tall, rough balls.
- Place cookies about 3 inches apart on the baking sheet.
- Bake for 13–14 minutes until the edges are golden and the centers look soft.
- Let them cool on the sheet for 10 minutes before transferring to a rack.
- Optional: Press extra chocolate chips on top while warm for that extra indulgent touch.
How to Make Chewy Chocolate Chip Cookies | Soft, Thick & Delicious (Overview)
Making these cookies feels like a rewarding treasure hunt! Begin by whisking your dry ingredients, then blend together the wet ones until they’re silky. Mix them up, let that delicious dough chill for a bit (you can focus on your TV binge in the meantime), and then scoop and bake!
Pro Tip: Don’t skip chilling the dough! It truly elevates the flavors and gives you that amazing chewy texture. 🍪
How to Serve Chewy Chocolate Chip Cookies | Soft, Thick & Delicious
Serve these cookies fresh out of the oven with a cold glass of milk. Just picture it: the golden-brown exterior paired with the deep, melting chocolate inside. For a twist, try them with a scoop of vanilla ice cream or sprinkle sea salt on top for a sweet-salty combo. Seriously, your taste buds will be dancing!
How to Store Chewy Chocolate Chip Cookies | Soft, Thick & Delicious
Store these beauties in an airtight container at room temperature for up to a week. Want to keep them fresh even longer? Pop them in the fridge for up to two weeks or freeze for up to three months. Just remember to let them come back to room temperature or microwave them for a few seconds to regain that melty goodness!
Tips to Make Chewy Chocolate Chip Cookies | Soft, Thick & Delicious
- Chill your dough: It’s a must for chewiness and flavor.
- Try dark brown sugar for a deeper flavor if you’re feeling adventurous.
- Don’t over-bake! Take them out while they still look a tad soft; they’ll continue to cook as they cool.
- Want them thicker? Roll the dough into taller balls before baking.
- If you love nuts, toss in some chopped walnuts or pecans for added crunch!
Variation
Feeling creative? You can easily make these cookies vegan by substituting the butter with coconut oil and the egg with ground flaxseed or a banana. Want a twist? Add peanut butter chips or experiment with different types of chocolate like white or dark chocolate. The possibilities are endless! 🌈
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Absolutely! Just note that the texture will be slightly different, but it can still be delicious!
2. How do I make the cookies thicker?
Try chilling your dough longer or rolling thicker balls before baking.
3. Can I freeze the dough?
Yes! Scoop the cookie dough into balls, freeze them on a tray, and then transfer to a zip-top bag. Bake directly from frozen, adding a couple of extra minutes to the baking time.
📌 Pin this recipe for your next cozy dinner night!
Chewy Chocolate Chip Cookies
Ingredients
Method
- Whisk together flour, baking soda, cornstarch, and salt in a large bowl.
- In another bowl, mix melted butter, brown sugar, and granulated sugar until smooth.
- Add the egg, egg yolk, and vanilla to the butter mixture. Mix until combined.
- Stir the wet ingredients into the dry ingredients using a spatula. The dough should be soft and shiny.
- Fold in the chocolate chips.
- Cover and chill the dough for at least 2 hours or overnight.
- Preheat the oven to 325°F (163°C). Line baking sheets with parchment or silicone mats.
- Scoop 2 heaping tablespoons of dough for each cookie and roll them into tall, rough balls.
- Place cookies about 3 inches apart on the baking sheet.
- Bake for 13–14 minutes until the edges are golden and the centers look soft.
- Let them cool on the sheet for 10 minutes before transferring to a rack.
- Optional: Press extra chocolate chips on top while warm for an indulgent touch.