5/7/24, 11:07 PM Best Chocolate Chip Cookies (Popular Recipe!
) - Sally's Baking Addiction
Chewy Chocolate Chip Cookies
★ ★ ★ ★ ★ 4.7 from 1163 reviews
Author: Sally Prep Time: 15 minutes Cook Time: 12 minutes
Total Time: 3 hours, 22 minutes
Yield: 16 XL cookies or 20 medium/large cookies
These super soft and chewy chocolate chip cookies are the most popular cookie recipe on my
website for good reason. Melted butter, more brown sugar than white sugar, cornstarch, and
an extra egg yolk guarantee the absolute chewiest chocolate chip cookie texture. The cookie
dough is slick and requires chilling prior to shaping the cookies. Review recipe notes before
beginning.
Ingredients
2 and 1/4 cups (280g) all-purpose flour (spooned & leveled)
1 teaspoon baking soda
1 and 1/2 teaspoons cornstarch*
1/2 teaspoon salt
3/4 cup (170g) unsalted butter, melted & cooled 5 minutes*
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
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Instructions
1 Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
2 In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together
until no brown sugar lumps remain. Whisk in the egg and egg yolk. Finally, whisk in the
vanilla extract. The mixture will be thin. Pour into dry ingredients and mix together with a
large spoon or rubber spatula. The dough will be very soft, thick, and appear greasy. Fold
in the chocolate chips. The chocolate chips may not stick to the dough because of the
melted butter, but do your best to combine them.
3 Cover the dough tightly and chill in the refrigerator for at least 2–3 hours or up to 3 days.
I highly recommend chilling the cookie dough overnight for less spreading.
4 Take the dough out of the refrigerator and allow it to slightly soften at room temperature
for 10 minutes.
5 Preheat oven to 325°F (163°C). Line large baking sheets with parchment paper or
silicone baking mats. Set aside.
6 Using a cookie scoop or Tablespoon measuring spoon, measure 3 scant Tablespoons
(about 2 ounces, or 60g) of dough for XL cookies or 2 heaping Tablespoons (about 1.75
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5/7/24, 11:07 PM Best Chocolate Chip Cookies (Popular Recipe!) - Sally's Baking Addiction
ounces, or 50g) of dough for medium/large cookies. Roll into a ball, making sure the
shape is taller rather than wide—almost like a cylinder. This helps the cookies bake up
thicker. Repeat with remaining dough. Place 8–9 balls of dough onto each cookie sheet.
7 Bake the cookies for 12–13 minutes or until the edges are very lightly browned. (XL
cookies can take closer to 14 minutes.) The centers will look very soft, but the cookies
will continue to set as they cool. Cool on the baking sheet for 10 minutes. Meanwhile,
press a few extra chocolate chips into the tops of the warm cookies. This is optional and
only for looks. After 10 minutes of cooling on the baking sheets, transfer cookies to a
wire rack to cool completely.
8 Cookies stay fresh covered at room temperature for up to 1 week.
Notes
1 Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in
the refrigerator for up to 2–3 days. Allow to come to room temperature then continue
with step 5. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls
freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no
need to thaw. Read my tips and tricks on how to freeze cookie dough.
2 Special Tools (affiliate links): Glass Mixing Bowls | Whisk | Wooden Spoon or Rubber
Spatula | Baking Sheets | Silicone Baking Mats or Parchment Paper | Medium Cookie
Scoop | Cooling Rack
3 Cornstarch: If you don’t have cornstarch, you can leave it out. The cookies are still very
soft.
4 Egg & Egg Yolk: Room temperature egg + egg yolk are best. Typically, if a recipe calls
for room temperature or melted butter, it’s good practice to use room temperature eggs
as well. To bring eggs to room temperature quickly, simply place the whole eggs into a
glass of warm water for 5 minutes.
5 Can I add nuts or different add-ins? Yes, absolutely. As long as the total amount of
add-ins is around 1 – 1 and 1/4 cups, you can add anything including chopped nuts,
M&Ms, white chocolate chips, dried cranberries, chopped peanut butter cups, etc. I love
them with 3/4 cup (135g) butterscotch morsels and 1/2 cup (100g) Reese’s Pieces. You
could even add 1/2 cup (80g) sprinkles to make a sprinkle chocolate chip cookie.
6 Be sure to check out my top 5 cookie baking success tips AND these are my 10 must-
have cookie baking tools.
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