Remember that time we made chocolate chip cookies using a Pinterest tip telling us adding cornstarch would make them fluffy? Yes, it was an epic fail. However, on our second time around visiting the cornstarch theory, we’ve hit the jackpot. These are some delicious and chewy chocolate chip cookies I have ever had. These will ruin you; you’ll never want to make them any other way ever again. Think Mrs. Fields but out of your own oven. But I have to warn you, prep this the night before…
In our first experiment, the dough was a little softer than what we were used to making; threw me off. This might have been the root of our issue. We were trying cook liquid dough. I usually like to let the dough sit in the fridge, but in this second experiment, we let the dough sit overnight to firm. Using my go-to recipe for chocolate chip cookies, we added in the cornstarch and used just the yolk from the second egg. Normally, we’d use the 2 whole eggs, but using just the egg yolk without the whites will make your cookies thicker while the cornstarch allows them to be fluffy.
Chewy Chocolate Chip Cookies
- 3/4 cup butter, melted
- 1/4 cup butter, softened room temperature
- 3/4 cup dark brown sugar
- 3/4 cup white sugar
- 1 1/2 tsp vanilla extract
- 1 egg
- 1 egg yolk
- 2 1/4 cup flour
- 1 tsp baking soda
- 1 1/2 tsp cornstarch
- 1/2 teaspoon salt
- 12oz package of chocolate chips
- Take out 1/4 cup butter to sit out to soften.
- Melt 3/4 cup butter, and whisk together with the softened butter, brown sugar, white sugar and vanilla.
- Whisk in the eggs.
- Mix together the dry ingredients, except the chocolate chips, in a large bowl.
- Pour the sugar mixture into the flour mixture, and stir together. Warning – your dough will be soft.
- Mix in your chocolate chips.
- Cover the bowl and chill until it’s firm (a few hours) or overnight. Remember, you don’t want another “cookie fail.”
- Remove the dough from the refrigerator and let sit for 5-10 minutes to let it soften.
- Preheat the oven to 325 degrees (F).
- Line a cookie sheet with parchment paper.
- Roll the dough into large balls. Be sure to roll the dough so it stay together. When the dough heats up, it will pile up and become those thick, chewy chocolate chip cookies you dream about.
- Bake the cookies for 10-12 minutes. The cookies will look very soft and underbaked – my favorite kind – but don’t be alarmed.
- Remove from the oven and let them cool on the cookie sheet for 10 minutes before removing.
I like to store my baked cookies in a container in the fridge so the moisture locks in. Hope you enjoy them as much as we did!