Chewy Chocolate Chip Cookies: They Won’t Last Long
Are you noticing the pattern that A LOT of my recipes have a sweet side to them? I will try to change that up, but that is how I roll and which way my taste buds lean :)
My friend Theresa (the sweetest in so many ways) dropped a little care package off at my doorstep last week.
It was absolute PERFECTION because it was a surprise and filled with a bunch of sweet treats.
In the bag were two homemade chewy chocolate chip cookies, a mason jar of delectable maple syrup, and a sugar face mask …. sweet in so many ways right?!
Anyways, the chocolate chip cookies – heaven. Just spectacular. Of course, I asked for the recipe, and lucky you, I’m going to share it.
I baked them for my family this past weekend and it was an 11/10 rating, plans for the next batch have already been made and we wolfed down 18 cookies in about 24 hours :)
My advice: make a double or triple batch of these chewy, chocolate chip delights so that you can freeze them.
- 2 and 1/4 cups (280g) all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons cornstarch*
- 1/2 teaspoon salt
- 3/4 cup (1.5 sticks or 170g) unsalted butter, melted & slightly cooled*
- 3/4 cup (150g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg + 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 1 and 1/4 cups (225g) semi-sweet chocolate chips or chocolate chunks
- Whisk the flour, baking soda, cornstarch, and salt together in a large bowl and then set aside.
- In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick.
- Fold in the chocolate chunks. They may not stick to the dough because of the melted butter, but do your best to combine them.
- Cover the dough and chill in the refrigerator for 2-3 hours or up to 3-4 days. Chilling is mandatory. I highly recommend chilling the cookie dough overnight for less spreading. *I did not chill when I did my recipe and they turned out great, but will definitely try chilling next time to see the difference.
- Take the dough out of the refrigerator so that it can slightly soften at room temperature for 10 minutes.
- Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will help the balls stay together. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired.
- Bake the cookies for 12-13 minutes. The cookies will look very soft and underbaked and that’s okay. They will continue to bake on the cookie sheet once you remove from oven. Allow them to cool on the cookie sheet for 10 minutes and then transfer to a wire rack to cool completely.
- Cookies stay fresh covered at room temperature for up to 1 week, but I don’t think they will last that long.
If you are looking for more delicious family-friendly and kid-approved recipes, I recommend trying The German Pancake – we love this for weekend breakfasts!
I hope you are having a great day, and if not, bake these cookies and it might just get a lot better!
From my kitchen table to yours,