Soft and chewy chocolate chip cookies made with flour, melted butter, brown sugar, eggs, vanilla, and chocolate chips—classic, cozy, and always a favorite.
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I’ve baked chocolate chip cookies more times than I can count. Snow days. Rainy Sundays. Random Tuesdays when the world felt a little loud and I needed something warm and familiar. These cookies, though? They remind me of those evenings where the kitchen light is the only one on, the house is quiet, and you’re baking mostly for you. The dough always makes me pause—slick, shiny, softer than expected—and every single time I think, Is this right? And every single time, it is.
They also remind me of family gatherings where the cookie plate empties before dinner even starts. Someone always says, “I’ll just have one,” and then they’re back five minutes later pretending it’s their first. Sound familiar? These soft and chewy chocolate chip cookies don’t scream for attention, but somehow they’re the ones everyone remembers. Maybe it’s nostalgia. Maybe it’s the extra yolk. Maybe it’s just chocolate doing what chocolate does best.
Why you’ll Love These Chocolate Chip Cookies?
I won’t claim these are the only chocolate chip cookies worth baking—there are plenty of good ones out there. But these? They’ve got balance. Melted butter instead of creamed butter gives them that dense chew that feels comforting, not heavy. Brown sugar pulls more weight than white sugar, which adds moisture and that slightly caramel-like depth. Cornstarch sounds unnecessary until you try it, then suddenly you’re a believer. And the extra egg yolk? That’s the quiet difference-maker.
Yes, the dough needs chilling. No, I don’t always love waiting. Some days I do wonder if skipping it would really be that bad. (It would.) But when these chewy chocolate chip cookies come out thick, soft in the center, and still tender the next day, it’s hard to argue with the process. Even if I grumbled a little along the way.
Ingredient Notes
Let’s talk ingredients like friends, not like a baking textbook.
- All-Purpose Flour: Spoon and level. Scooping straight from the bag packs it down, and suddenly your cookies feel… off.
- Baking Soda: Just enough to lift without puffing. We want chewy, not cakey.
- Cornstarch: Feels random, works wonders. It keeps these chocolate chip cookies soft without making them fragile.
- Salt: Non-negotiable. Chocolate without salt tastes flat, and no one wants that.
- Melted Butter: This is where the chew comes from. Let it cool a bit—warm, not hot.
- Brown Sugar: The real MVP. More moisture, more flavor, more comfort.
- Granulated Sugar: Helps with structure and those lightly crisp edges.
- Egg + Extra Yolk: That extra yolk adds richness and chew. I was skeptical once too. Now I won’t skip it.
- Vanilla Extract: It doesn’t shout, but you’d miss it if it wasn’t there.
- Chocolate Chips or Chunks: Use what makes you happy. Chips are classic. Chunks feel indulgent.
How to Make Chocolate Chip Cookies?
- Start by whisking together the flour, baking soda, cornstarch, and salt in a large bowl. It’s a quiet step, but it sets the tone. Everything evenly mixed now means fewer surprises later.
- In another bowl, whisk the melted butter with both sugars until smooth. It’ll look glossy and loose, which can feel unsettling if you’re used to creaming butter. You’re doing it right. Add the egg and egg yolk, whisk until combined, then stir in the vanilla. The mixture stays thin and shiny—don’t fight it.
- Pour the wet mixture into the dry ingredients and gently mix with a spoon or spatula. The dough will be soft, thick, and a little sticky. Fold in the chocolate chips, even if they seem stubborn at first. Cover the dough and refrigerate for at least 2 hours, though overnight is ideal if you can manage it. This step is what keeps your thick chocolate chip cookies from spreading into sad pancakes.
- When you’re ready to bake, preheat the oven to 325°F (163°C) and line your baking sheets. Let the dough sit out for about 15 minutes if it’s been chilling a while. Scoop generous portions and shape them so they’re taller than they are wide—almost like little dough towers. It feels silly. It works.
- Bake for 13–14 minutes, until the edges are just lightly golden and the centers look soft. They’ll firm up as they cool. Let them rest on the baking sheet for 10 minutes before transferring. And yes, pressing extra chocolate chips on top while they’re warm is optional… but kind of hard to resist.
Storage Options
These chocolate chip cookies store beautifully. Keep them tightly covered at room temperature for up to 1 week, and they’ll stay soft and chewy. You can also freeze baked cookies for up to 3 months. The dough freezes well too—scoop it first, freeze solid, then bake straight from frozen with an extra minute or two. Future-you will appreciate the planning.
Variations & Substitutions
Once you’ve made these once, you’ll probably start experimenting. Totally normal.
- Swap semi-sweet chocolate for dark chocolate if you like a deeper flavor.
- Add chopped walnuts or pecans for crunch and contrast.
- Use chocolate chunks for bigger, messier chocolate pockets.
- Sprinkle flaky sea salt on top right after baking—salty-sweet magic.
- Mix in toffee bits if you’re feeling a little bakery-inspired.
What to Serve With Chocolate Chip Cookies?
These cookies don’t need anything, but pairing them is half the fun.
- Cold milk. Always.
- Hot coffee or espresso, especially mid-afternoon when motivation dips.
- Vanilla ice cream for sandwiches or crumbling on top.
- Fresh fruit if you want balance—or at least the idea of it.
FAQ:
Why does the dough need chilling?
Because melted butter makes the dough soft. Chilling firms it up and controls spreading. It’s annoying, yes—but effective.
Can I skip the cornstarch?
You can, but the cookies won’t be quite as soft. It’s subtle, but noticeable.
Why shape the dough tall?
Taller dough bakes thicker. Wider dough spreads faster. It’s a small trick with a big payoff.
If you’re craving chocolate chip cookies that feel familiar, comforting, and just a little indulgent, this recipe is a good place to land. Bake them on a quiet night. Share them—or don’t. And tell me honestly… do you wait for them to cool, or do you burn your fingers like the rest of us?
Chocolate Chip Cookies
Ingredients
- 2¼ cups 281 g all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- 1½ teaspoons cornstarch
- ½ teaspoon salt
- ¾ cup 170 g unsalted butter melted and cooled for 5 minutes
- ¾ cup 150 g packed light or dark brown sugar
- ½ cup 100 g granulated sugar
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 2 teaspoons pure vanilla extract
- 1¼ cups 225 g semi-sweet chocolate chips or chocolate chunks
Instructions
- In a large bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
- In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and free of lumps. Add the egg and egg yolk, whisking until fully combined, then whisk in the vanilla extract. The mixture will be thin.
- Pour the wet ingredients into the dry ingredients and mix using a large spoon or spatula until just combined. The dough will be soft, thick, and glossy. Gently fold in the chocolate chips.
- Cover the dough tightly and refrigerate for a minimum of 2 hours and up to 3 days. Chilling the dough overnight is recommended to prevent excessive spreading.
- Preheat the oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone baking mats. If the dough has chilled longer than 2 hours, allow it to rest at room temperature for approximately 15 minutes before shaping.
- Portion the dough using a cookie scoop or measuring spoon: approximately 3 scant tablespoons (60 g) for extra-large cookies or 2 heaping tablespoons (50 g) for medium-large cookies. Roll each portion into a ball and shape it so it is taller than it is wide. Place cookies 3 inches apart on the prepared baking sheets.
- Bake for 13–14 minutes, or until the edges are lightly browned and the centers appear soft. The cookies will continue to set as they cool.
- Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Optional: press additional chocolate chips into the tops while the cookies are still warm.
Notes
