Chewy Chocolate Chip Cookies
By Sally · sallysbakingaddiction.com
2 hrs 30 min (mostly chilling)
16 XL, 20 medium/large, or 32 small cookies
Thick, chewy cookies made with melted butter and brown sugar, chilled overnight for fudgy centers and crisp edges.
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| prepPreheat oven to 325°F / 163°C | ||||||||
| prepLine baking sheets with parchment paper or silicone mats | ||||||||
| 281 g all-purpose flour (spooned & leveled) | Whisk flour, baking soda, cornstarch & salt | Pour wet into dry, mix until combined | Fold in chocolate chips | Chill dough 2 hrs to 3 days (overnight recommended) | Scoop & shape dough into cylinders, 3 inches apart | Bake 325°F / 163°C, 13–14 min until edges light brown | Cool on sheet 10 min, then transfer to rack | |
| 1 teaspoon baking soda | ||||||||
| 1 1/2 teaspoons cornstarch | ||||||||
| 1/2 teaspoon salt | ||||||||
| 170 g unsalted butter, melted & cooled 5 minutes | Whisk butter & sugars until smooth | Whisk in egg, yolk & vanilla | ||||||
| 150 g packed light or dark brown sugar | ||||||||
| 100 g granulated sugar | ||||||||
| 1 large egg + 1 egg yolk, room temperature | ||||||||
| 2 teaspoons pure vanilla extract | ||||||||
| 225 g semi-sweet chocolate chips or chunks | ||||||||
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