Chewy Chocolate Chip Cookies

By Sally's Baking Recipes · 45 min

Ingredients

Instructions

1. In a large bowl, whisk together the flour, baking soda, cornstarch and salt. Set aside.
2. In a medium bowl, whisk the melted butter with both sugars until smooth. Whisk in the whole egg and yolk, then the vanilla. Pour into the dry ingredients and mix with a spatula until a very soft, thick dough forms. Fold in the chocolate chips.
3. Cover tightly and refrigerate for at least 2 hours, up to 3 days. Chilling overnight helps prevent spreading.
4. Preheat the oven to 325°F (163°C). Line large baking sheets with parchment or silicone mats. If the dough has been chilled longer than 2 hours, let it stand at room temperature for about 15 minutes.
5. Scoop the chilled dough: about 3 scant tablespoons (60g) per cookie for XL, or 2 heaping tablespoons (50g) for medium-large. Roll into balls, then shape each into a taller, cylinder-like form. Place 3 inches apart on the sheets.
6. Bake for 13–14 minutes, until the edges are very lightly browned. The centers will look very soft. Cool on the sheet for 10 minutes, then move to a rack to cool completely.
7. Optionally, while still warm, press a few extra chocolate chips into the tops.
8. Store tightly covered at room temperature for up to 1 week.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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