Chocolate chip cookies are an amazing and delicious dessert that can give you sweet pleasures. You can make it with some simple steps and a few ingredients like sugar, Melted butter, flour eggs, vanilla just for taste, and chocolate chips. You can bake these cookies in the oven or in a skillet, as you prefer. I will tell you how to make chocolate chip cookies that are delicious, hot, and mouthwatering.
Pre Instructions
Prep Time: 15 to 17 minutes
Cook Time: 12 to 13 minutes.
Total Time: 3 hours and 30 minutes
Recipe for: 16 to 18 Extra large cookies or 20 to 22 Medium Cookies
Chewy chocolate chip Cookies Ingredients
| Ingredients | Description |
| Flour | 2.25 Cups (280g) |
| Baking Soda | 1 Teaspoon |
| Cornstarch | 1.5 Teaspoons |
| Salt | 1/2 Teaspoon |
| Unsalted Butter | 3/4 Cup |
| Dark or Light Brown Sugar | 3/4 Cup |
| Granulated Sugar | 1/2 Cup (100g) |
| Egg yolk | 1 Large Egg + 1 egg yolk at room temperature |
| Pure Vanilla Extract | 2 Teaspoons |
| Chocolate chunks | 1 and 1/4 cups |
Instruction for Chewy Chocolate Chip Cookies
- Mix the baking, soda salt, flour, and cornstarch in a large bowl.
- In a middle-sized bowl, stir together the melted butter, brown sugar, and granulated sugar until the mixture is smooth. Add the egg and egg yolk, and finally, mix in the vanilla extract. It might look a bit runny. Pour this into the dry ingredients and blend it all with a big spoon or rubber spatula. The dough will be super soft, and dense, and may seem a bit oily. Gently add in the chocolate chips, they might not stick perfectly due to the melted butter, but give it your best stir
- Wrap up the dough snugly and let it cool in the fridge for at least 2–3 hours, or even up to 3 days. For minimal spreading, I suggest an overnight chill. Sweet dreams for your cookies.
- Bring the dough out of the fridge and let it relax at room temperature for about 10 minutes.
- Heat up your oven to 325°F (163°C). Cover your baking sheets with parchment paper or silicone mats. Get them ready for action.
- Grab a cookie scoop or use a tablespoon for XL cookies (about 3 tablespoons or 2 ounces) or heaping tablespoons for medium/large ones (around 2 tablespoons or 1.75 ounces). Roll ’em into tall, cylinder-like balls for that thick cookie magic. Keep the cookie assembly line going, and pop 8–9 dough balls onto each baking sheet.
- Pop the cookies in the oven for 12–13 minutes, or a touch longer for XL cookies (around 14 minutes), until the edges get that lovely light brown touch. The centers might seem a bit soft, but don’t worry – they’ll firm up as they cool. Let them chill on the baking sheet for 10 minutes. In the meantime, if you’re feeling fancy, press a few extra chocolate chips onto the warm cookies – just for looks! After the initial 10-minute cool-down, move the cookies to a wire rack to cool completely.
- You can store it for up to 1 week at room temperature.
You can visit this YouTube channel.
Chewy Chocolate Chip Cookies | Sally’s Baking Recipes
Tools for recipe
- Baking Sheets
- Parchment Sheet
- Racks (Cooling Racks)
- Medium Cookie Scoop
Melt the Butter or Melted Butter:
This Melted butter makes the cookies chewiest. Another reason I chose this melted butter is that there is no need for a mixer to make these kinds of cookies. So just add enough flour to counteract it.
Less White sugar and more Brown sugar:
Less white sugar and more brown sugar. There is moisture in the brown sugar so I used extra brown sugar. Brown sugar gives the chewy and softness to the baked cookie. These also need white granulated sugar because it’s necessary. Brown sugar is dry so it spreads the cookie.
Cornstarch:
Why? It gives cookies that super soft texture we all love and it also helps them in staying amazingly thick.
Egg Yolk:
For an irresistibly chewy chocolate chip cookie, try adding an extra egg yolk. This additional yolk brings in richness, and a soft texture, and helps bind the dough together. Use 1 egg + 1 egg yolk, both at room temperature. Check the recipe notes for a quick way to bring your eggs to room temperature.
The dough might feel soft, and the chocolate chips may seem reluctant to stick due to the melted butter. Don’t worry, just keep stirring – I assure you it will come together. Thanks to the melted butter and extra egg yolk, the dough appears different from the usual cookie dough. Trust the process!”
Tips
Chilling
Chill the dough for thicker, tastier cookies! Let it rest in the fridge for at least 2–3 hours or up to 3–4 days. After chilling, wait 10 minutes at room temperature to soften before shaping.
Roll the cookie dough balls extra tall
Shape taller cookie dough balls for thick, textured cookies. Use 3 tablespoons for XL or heaped 2 tablespoons for medium/large. This trick gives you bakery-style cookies with a charmingly wrinkled top!”
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