Chewy Chocolate Chip Cookies

Stop what you’re doing and make these incredibly chewy, fluffy, and soft chocolate chip cookies right now! This recipe promises a perfectly puffed cookie that barely spreads, featuring a unique addition of cornstarch that contributes to their amazing lift and texture. They’re so good, they might just become your new favorite.

A close-up shot of a batch of freshly baked chewy chocolate chip cookies, golden brown with melted chocolate chips, cooling on a wire rack.
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BEST-EVER Chewy Chocolate Chip Cookies

Course: Dessert, CookiesCuisine: American
Servings

3 dozen cookies

servings
Prep time

15

minutes
Cooking time

8-10

minutes

Ingredients

  • 3/4 cup (1.5 sticks) unsalted butter, softened

  • 3/4 cup packed brown sugar

  • 1/4 cup granulated sugar

  • 1 large egg

  • 2 teaspoons vanilla extract

  • 2 cups all-purpose flour

  • 2 teaspoons cornstarch

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup bittersweet chocolate chips

Instructions:

  • Preheat Oven: Preheat your oven to 350°F (175°C).

  • Cream Butter & Sugars: In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl with a hand mixer), cream together the softened butter, brown sugar, and granulated sugar until fluffy and light in color.

  • Add Wet Ingredients: Add the egg and vanilla extract, and blend until fully incorporated.

  • Combine Dry Ingredients: In a separate bowl, mix in the flour, cornstarch, baking soda, and salt.

  • Combine & Add Chocolate: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Stir in the bittersweet chocolate chips (or chunks).

  • Scoop & Bake: Using a standard-sized cookie scoop or tablespoon, drop rounded balls of dough onto a prepared baking sheet. Bake for 8-10 minutes, or until barely golden brown around the edges. The tops will not brown significantly, but do NOT cook longer than ten minutes.

  • Cool: Let the cookies cool on the baking sheet on a wire rack for five minutes. After 5 minutes, carefully remove them from the baking sheet and let them cool completely on the wire rack.

Notes:

  • Pro Tip: For a fantastic cold treat, freeze the baked cookies. When a craving hits, take one out, let it thaw just a bit on the counter, and eat while still cold.
  • Yield: This recipe makes approximately 3 dozen cookies.
  • Cornstarch: The addition of cornstarch contributes to the unique lift and chewy, fluffy texture of these cookies.
  • Don't Overbake: These cookies are designed to be soft and chewy. Pull them from the oven when the edges are just set and lightly golden, even if the centers still look soft. They will continue to set as they cool.