Chewy Chocolate Chip Cookies

chewy chocolate chip cookies

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…

chewy chocolate chip cookies

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

Chewy Chocolate Chip Cookies

chewy chocolate chip cookies

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
  1. Take out 1/4 cup butter to sit out to soften.
  2. Melt 3/4 cup butter, and whisk together with the softened butter, brown sugar, white sugar and vanilla.
  3. Whisk in the eggs.
  4. Mix together the dry ingredients, except the chocolate chips, in a large bowl.
  5. Pour the sugar mixture into the flour mixture, and stir together. Warning – your dough will be soft.
  6. Mix in your chocolate chips.
  7. Cover the bowl and chill until it’s firm (a few hours) or overnight. Remember, you don’t want another “cookie fail.”
  8. Remove the dough from the refrigerator and let sit for 5-10 minutes to let it soften.
  9. Preheat the oven to 325 degrees (F).
  10. Line a cookie sheet with parchment paper.
  11. 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.
  12. Bake the cookies for 10-12 minutes. The cookies will look very soft and underbaked – my favorite kind – but don’t be alarmed.
  13. 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!

Chewy Chocolate Chip Cookies

chewy chocolate chip cookies

9 Comments

  • Reply
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  • Reply
    Crystal
    August 27, 2013 at 12:56 PM

    I loved these. I will add a bit more flour next time (1/4-1/2 cup)as mine were a bit flat. Not sure if it has anything to do with our Crazy Canadian weather!!!
    They were so delish. I doubled the recipe and added extra chocolate chips. Thanks for this recipe! It’s a keeper.

    • Brian Marquis
      Reply
      Brian Marquis
      August 27, 2013 at 5:52 PM

      Thanks Crystal! It’s always good to make giant balls of dough, and try to put the balls in the oven while they are still kind of cold. I know some readers have found the more the dough sits out they get a little flat from being sticky. Glad you love them! Thanks for commenting!

  • Reply
    Rhiannon
    August 26, 2013 at 9:06 PM

    Thank you for this amazing recipe! My entire marriage my cookies have never come close to my mother-in-laws “perfect” chocolate chip cookies. After making these my husband and son keep telling me these are the best cookies they have ever had! I can not keep them away from the cookie jar!

    I doubled the recipe but followed it exactly. I let the dough sit out 10min to soften up but it was still really hard. i used an ice cream scoop to make fairly large cookies so I only baked 8 at a time on one sheet(I wanted to babysit them so they would not burn). I did notice after the 3rd sheet baked the dough was getting soft and sticky.

    Soft+sticky=flat cookies

    After putting dough back in fridge to harden the cookies went back to being picture perfect. They seriously could be in a food magazine! They are still soft and chewy 3 days later! Thank you so much for this fabulous recipe!!

    • Brian Marquis
      Reply
      Brian Marquis
      August 27, 2013 at 5:51 PM

      Thank you Rhiannon! It’s good to know about the dough staying out longer. We only make about 12 of them total, so they are not sitting out very long, but in your case of the doubled batch, they’d be out a long time. Chocolate chip cookies are my favorite cookie, and this was a god sent accident! Thanks for commenting!

  • Reply
    Emily
    August 21, 2013 at 10:53 PM

    So I just made these, they are really good but look nothing like the pictures. The ones in the pictures have brown bottoms and don’t look as gooey as mine. I baked them for 13 minutes. Just wondering if it would be fine if I baked them even a bit longer.

    • Brian Marquis
      Reply
      Brian Marquis
      August 21, 2013 at 11:02 PM

      Hi Emily! Thanks for commenting. Our oven sucks, like it’s the worst. It cooks faster on the bottom than the top, so we always end up with burnt cake/pie/cookie bottoms and gooey insides. We have to go by the bottoms of our cookies. Preferably, I would have taken the cookies out sooner so the bottoms weren’t as brown. I love ooey gooey cookies, so yours are probably delicious. If you ever make these again, try baking them for a little bit longer to see what happens. Did you let them sit on the cookie sheet after taking them out?

  • Reply
    David
    August 8, 2013 at 9:37 PM

    OMG these cookies look delicious!!

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