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Chewy Chocolate Chip Cookies
By Sally · sallysbakingaddiction.com
16 XL, 20 medium/large, or 32 small cookies
2 hrs 30 min + baking (mostly chilling)
Thick, chewy cookies made with melted butter and cornstarch, chilled overnight for minimal spread and fudgy centers.
| prepPreheat oven to 325°F / 163°C | ||||||
| prepLine baking sheets with parchment paper or silicone mats | ||||||
| 2 1/4 cups / 281 g all-purpose flour (spooned & leveled) | Whisk flour, baking soda, cornstarch & salt | Mix wet into dry ingredients | Chill dough 2–3 days (overnight recommended) | Scoop, roll & shape dough into cylinders | Bake 325°F / 163°C, 13–14 min | Cool on sheet 10 min, then transfer to rack |
| 1 teaspoon baking soda | ||||||
| 1 1/2 teaspoons cornstarch | ||||||
| 1/2 teaspoon salt | ||||||
| 3/4 cup / 170 g unsalted butter, melted & cooled 5 minutes | Whisk butter & sugars, then egg & vanilla; fold in chips | |||||
| 3/4 cup / 150 g packed light or dark brown sugar | ||||||
| 1/2 cup / 100 g granulated sugar | ||||||
| 1 large egg + 1 egg yolk, room temperature | ||||||
| 2 teaspoons pure vanilla extract | ||||||
| 1 1/4 cups / 225 g semi-sweet chocolate chips or chunks | ||||||
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