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–+ servings

Chewy Homemade Chocolate chip cookies recipe

Chichi Uguru
Easy homemade chocolate chip cookies loaded with chocolate chips, perfect for baking anytime a cookie craving hits.
Prep Time 10 minutes
Cook Time 12 minutes
Chill time for dough (optional) 30 minutes
Course Dessert
Cuisine American
Servings 22
Calories 184kcal

Ingredients

  • ¾ cup Salted butter (1 ½. Sticks melted and cooled)
  • ¾ brown sugar (packed)
  • ½ cup white granulated sugar
  • 1 large egg (beaten)
  • 1 egg yolk (see note 3)
  • 2 tsp pure vanilla extract
  • 2 ½ cups all purpose flour
  • ½ Tbsp corn starch
  • 1 tsp baking soda
  • ½ tsp salt (optional but recommended)
  • 1 ¼ cup chocolate chips

Instructions

  • In a separate bowl, combine the flour, cornstarch, baking soda, and salt. Set aside
  • In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until combined.
  • Add the egg, egg yolk, and vanilla extract. Whisk until fully incorporated.
  • Gradually add the dry ingredients to the wet ingredients, mixing just until no streaks remain. Do not overmix.
  • Mix in the chocolate chips evenly throughout the dough. (Reserve 2 tablespoons)
  • Using a cookie scoop or spoon, portion the dough into balls (about 2 tablespoons each) and place them on a parchment-lined baking sheet. Stick the reserved chocolate chips on each dough ball
  • Cover the scooped dough and chill in the refrigerator for 30–60 minutes. Chilling helps control spread and improves texture.
  • Preheat the oven to 350°F (175°C).
  • Bake the chilled dough balls for 10–12 minutes, until the edges are set and lightly golden while the centers still look soft.
  • Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Scooping before chilling saves time and ensures even cookies. Round the tops if they flatten while chilling.
  • Salted butter varies in salt content, so adding a small amount of salt helps balance the sweetness and brings out the chocolate flavor.
  • This recipe calls for one egg plus one extra yolk for chewier cookies, but you can use two whole eggs instead without changing anything else if you prefer. Using two whole eggs will make the cookies slightly less chewy.
  • If you use the egg + yolk method, you’ll have a leftover egg white, don’t discard it! Use it to make a quick egg white omelet or add it to scrambled eggs.
  • Don’t over bake , centers should look slightly underdone; they firm up as they cool. Press extra chocolate chips on top of each cookie for a professional bakery look.
  • Keep cooled cookies in an airtight container at room temperature for up to 3 days, or freeze baked cookies for up to 2 months.

Nutrition

Nutrition Facts
Chewy Homemade Chocolate chip cookies recipe
Amount Per Serving (1 Cookie)
Calories 184 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Trans Fat 0.3g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 34mg11%
Sodium 156mg7%
Potassium 51mg1%
Carbohydrates 22g7%
Fiber 0.4g2%
Sugar 11g12%
Protein 2g4%
Vitamin A 217IU4%
Calcium 14mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.