These chewy chocolate chip cookies are my version of the best chocolate chip cookies! They’re soft, and chewy, with a slight crunch on the outside.
I’ve been on a cookie kick lately. Hot, fresh out of the oven, dipped in ice cold milk, ooey gooey cookies, kinda kick. I’ve made monster cookies, deep dish red velvet cookies, and now I’ve made the kind of cookies everyone loves, chewy chocolate chip cookies.
While I’ve been spending a lot of time eating cookies, I’ve also been spending way too much time researching cookies. What makes them fluffy or flat? Why do you refrigerate the dough? Why do some recipes melt butter and some don’t? Etc. Etc. Etc. Lucky for you, I think I’ve combined this google-y knowledge and made some really delicious and chewy chocolate chip cookies!
First. The butter. Butter is the key to a really great cookie. Not only does it give it amazing flavor (vs shortening or margarine), but the way it’s incorporated into a cookie effects the texture of the cookie. Today, I chose to melt my butter, so my cookie could come out dense and chewy.
Next. The sugars. Brown sugar gives more flavor, adds a ton of moisture, and keeps the dough from spreading too much! You still want to use granulated sugar, so the cookie spreads just a touch!
The flour and cornstarch. From what I’ve been reading, using bread flour makes a chewy cookie and using cake flour makes a…well…cakey cookie 😉 Since I had neither of those on hand, and I’m guessing most people don’t, I needed a quick fix. The solution? Cornstarch. It really makes these nice and soft and chewy!
Lastly. The chocolate. Why just use one kind of chocolate when you can use two? Today, I used milk chocolate chips and chopped up semi sweet bakers chocolate to make chunks. I love the taste of using two different flavored chocolates, and I love the different sizes of melty chocolate dispersed throughout the cookie! There’s a surprise in every bite!
And now a moment of silence for my deep love of chocolate. We thank you chocolate for being… well… chocolatey.
First, whisk together flour, cornstarch, baking soda, and salt in a large bowl. Set aside.
Now, melt cold butter in the microwave for 30-40 seconds. The butter will not be completely melted, but the warmth of the bowl will continue to melt it. Whisk until the butter is fully melted. I choose to not melt the butter fully in the microwave, because I don’t want the melted butter to be scorching hot.
Once the butter is melted, whisk in both sugars until fully incorporated and then stir in a room temperature egg and vanilla.
Stir the wet mixture into the dry mixture until combined. Next, mix in the chocolate chips and chocolate chunks.
Btw – I did this all by hand! No mixer required!
Now, the hardest part of all, willpower test coming. Refrigerate the dough for at least 60 minutes. Boooooo!
Here’s the deal, you can bake these right away, but your cookies will spread more. If you let these cool down in the fridge, your cookies will end up denser and fluffier and they won’t spread as much! This is because the butter has had a chance to re-solidify.
Preheat the oven to 375 degrees F and line a baking sheet with a silicone mat.
Bake for 8 – 10 minutes, or until the tops are lightly golden. It’s ok if they look a little underdone, because you’re going to remove the cookies from the oven and let cool on the baking sheet for 2 minutes.
After the 2 minutes, remove from the baking sheet and let cool the rest of the way on a cooling rack!
These chewy chocolate chip cookies are my version of the best chocolate chip cookies! They really are soft, and chewy, with a slight crunch on the outside. It’s the perfect textured cookie! The flavors of the butter and vanilla really come through and with a 1/2 teaspoon of salt, it contrasts the sweetness wonderfully!
Eating warm, melty, chewy chocolate chip cookies is the best way to spend these cold winter days (and nights and again in the morning for breakfast).
Pass the milk, please!
Do you use two kinds of chocolate in your chocolate chip cookies? Show me the yummy!
Chewy Chocolate Chip Cookies
- 1 1/2 cups all purpose flour
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick (1/2 cup) unsalted butter melted*
- 1/3 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1/3 cup milk chocolate chips
- 1/3 cup semi sweet bakers chocolate chopped
- Whisk together flour, cornstarch, baking soda, and salt in a large bowl. Set aside.
- *Melt cold butter in microwave for 30-40 seconds. The butter will not be completely melted, but the warmth of the bowl will continue to melt it. Whisk until the butter is fully melted.
- Once the butter is melted, whisk in both sugars until fully incorporated.
- Stir in the egg and vanilla.
- Stir the wet mixture into the dry mixture until combined.
- Mix in the chocolate chips and chocolate chunks.
- Refrigerate dough for at least 60 minutes**.
- Preheat oven to 375 degrees F and line a baking sheet with a silicone mat.
- Bake for 8 - 10 minutes, or until the tops are lightly golden. It's ok if they look a little underdone, because you're going to remove the cookies from the oven and let cool on the baking sheet for 2 minutes.
- After the 2 minutes, remove from the baking sheet and let cool the rest of the way on a cooling rack!
**Refrigerate dough for at least 60 minutes. I know. It stinks to have to wait that long, but when I baked these without refrigerating them, they spread. If you refrigerate them, they're not going to spread as much, and they'll be fluffier! If you want a thinner, chewier cookie, you can try to bake these without refrigerating them! However, I'd definitely suggest putting these in the fridge for at least an hour.
*Note: Nutritional information is estimated and varies based on products used.