Chewy Chocolate Chip Cookies
The Best Chewy Chocolate Chip Cookies I’ve Ever Made!
| Servings | Prep Time |
| 20cookies | 15minutes |
| Cook Time |
| 12minutes |
|
|
Ingredients
- 10oz/285g2 cups All Purpose Flour
- 1/2tsp Coarse Salt
- 1/2tsp Baking Soda
- 2tsp cornstarch
- 1large egg
- 1large egg yolk
- 1tbsp water
- 2tsp Vanilla Extract
- 8oz/226g2 sticks unsalted buttersoftened
- 7oz/200g1 cup dark brown sugar
- 3.5oz/100g1/2 cup White Sugar
- 10oz/285g chocolate chipssemi-sweet
Instructions
- Heat your oven to 350 degrees Fahrenheit/180 degrees Celsius.
- To a bowl, add all purpose flour, salt, baking soda and corn starch. Whisk well.
- Cream the butter and sugars in a bowl. Add the eggs one at a time and mix. Add the vanilla extract and water, mix. Add the dry ingredients and mix. Add chocolate chips and mix.
- Cookies can be baked right away or dough can be chilled before baking. Bake the cookies on a parchment lined sheet pan or directly on the sheet pan. I use an ice cream scoop to get even cookies. 6 big cookies will fit on one pan. Bake in the heated oven for 10 to 12 minutes until the middle is set, it shouldn’t look raw but just set. The edges should be lightly golden, you don’t want too much color on these. Leave them on the sheet pan on a rack for 3 minutes and then place them directly on the rack. If they fall apart when you try to remove them, that means they need to cook for 2 more minutes. If you leave them on the pan a few more minutes, they should firm up.
- The dough can stay in the refrigerator for a few days or in the freezer for a few months. The chilled dough will take a few more minutes in the oven and may be a little bit more chewy.
Recipe Notes
