Description
These classic soft chewy chocolate chip cookies offer an irresistible flavor with simple prep. Using brown sugar, unsalted butter, and semi-sweet chocolate chips, they are a perfect treat for any occasion!
Ingredients
Scale
- 2 ⅓ cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon corn starch
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- ¾ cup unsalted butter melted and cooled just until opaque
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 egg room temperature
- 1 egg yolk room temperature
- 1 ½ cups semi-sweet chocolate chips
Instructions
- In a large bowl, whisk together melted butter, brown sugar, and granulated sugar for two minutes.
- Incorporate the vanilla extract, egg, and egg yolk, whisking until light and creamy.
- Add the flour, baking soda, corn starch, and salt, mixing just until incorporated.
- Gently stir in the chocolate chips.
- Scoop out about 1/4 cup of cookie dough for each cookie and roll into smooth balls. Place on a parchment-lined baking sheet and chill in the refrigerator for 1 hour or the freezer for 30 minutes.
- Preheat the oven to 325°F.
- Space cookie dough balls about 3 inches apart on the prepared baking sheet.
- Bake for 12 to 15 minutes until the edges are golden and the centers look slightly underbaked.
- Allow cookies to cool on the baking sheet for at least 5 minutes, then transfer to wire racks to cool completely.
- Store cookies in an airtight container for up to 5 days.
Notes
For chewier cookies, don’t overmix the dough after adding the flour.
Ensure the butter is not too hot before mixing with the sugars to avoid cooking the eggs.
Chilling the dough helps to maintain the shape of the cookies during baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 175
- Sugar: 14g
- Sodium: 125mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg