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–+ servings
Chewy cookie with chocolate chips being held to show the texture.

Chewy Soft Chocolate Chip Cookies

Amanda
There are thousands of recipes for chewy chocolate chip cookies out there, but this one is truly special, and when I moved my old site to a new home and it briefly disappeared, my inbox filled with panicked emails asking for the recipe!!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Dessert
Cuisine American
Servings 13 cookies

Equipment

  • Hand or stand mixer
  • Baking sheets
  • Parchment Paper
  • Kitchen Scale

Ingredients
 

  • 155 grams cold salted butter, must be cold add ¼ teaspoon more kosher salt if using unsalted
  • 143 grams dark brown sugar dark is best, can use light if needed
  • 90 grams granulated sugar
  • 1 large egg cold
  • 1 large egg yolk cold
  • 2 and ½ teaspoons vanilla extract
  • 240 grams all purpose flour
  • ½ teaspoon baking soda
  • 1 and ½ teaspoons cornstarch
  • ½ teaspoon kosher salt
  • 240 grams dark chocolate chips

Instructions
 

  • *the dough needs to chill for one hour before baking
  • Find a round cookie cutter or small bowl about 4 inches in diameter to use for scooting the cookies.
  • Cut the cold butter into cubes.
  • Cream the cold butter, brown sugar, and granulated sugar on medium speed until a paste forms, about 2 minutes.
  • Add the cold egg, extra yolk, and vanilla. Mix until combined, about 20 seconds. Scrape down the bowl.
  • In a separate bowl, whisk together the flour, baking soda, cornstarch, and salt until evenly blended.
  • Add the dry ingredients to the butter mixture. Mix on low speed until almost combined. Scrape down the bowl.
  • Fold in the chocolate until just combined, making sure the chips are evenly distributed. Do not over mix.
  • Portion the dough into 65 gram balls, roll them, and place them on a plate or baking sheet that fits in the refrigerator. Chill the dough for 1 hour. You can also make 20 smaller cookies (bake for 8-10 minutes)
  • Preheat the oven to 350°F about 30 minutes before baking.
  • Place 4 dough balls at a time on a parchment-lined baking sheet. Keep the remaining dough balls in the refrigerator.
  • Bake for 11 to 13 minutes on the center rack of the oven, until the cookies are golden at the edges and soft in the center. Do not over bake.
  • Right when the cookies come out of the oven, use your cookie cutter or bowl to gently scoot around the edges, making them thicker, rounder, and perfectly crinkly. Work carefully so you only move the edges, not the whole cookie. Let the cookies cool completely on the baking sheet until set.
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