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A stack of soft and chewy chocolate chip cookies with one cookie broken open to show the melted chocolate inside.
Inga

Soft & Chewy Chocolate Chip Cookies

These soft and chewy chocolate chip cookies have lightly golden edges, tender centers, and plenty of rich chocolate in every bite. Unrefined brown sugar gives them a delicious caramel-like flavor, while chilling the dough helps create the perfect thick and chewy texture.
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Prep Time 15 minutes
Cook Time 2 hours
Chilling Time 2 hours
Total Time 2 hours 30 minutes
Servings: 20 cookies
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/4 cup all-purpose flour 281
  • 1 tsp baking soda
  • 1 1/2 tsp cornstarch
  • 1/2 tsp salt
  • 3/4 cup unsalted butter 170g, melted and cooled for about 5 minutes
  • 3/4 cup unrefined brown sugar 150g
  • 1/2 cup granulated sugar 100g
  • 1 large egg
  • 1 large egg yolk
  • 2 tbsp vanilla extract
  • 1 1/4 cup dark chocolate chips 225g, chopped dark chocolate

Equipment

  • 1 Large mixing bowl
  • 1 Medium mixing bowl
  • 1 Silicone spatula or wooden spoon
  • 1 Cookie scoop or ice cream scoop
  • 1 Baking sheet
  • 1 Parchment paper
  • 1 Wire cooling rack

Method
 

Combine the dry ingredients
  1. In a large mixing bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
Mix the butter and sugars
  1. In a separate bowl, whisk the melted and slightly cooled butter with the brown sugar and granulated sugar until smooth and well combined.
Add the egg and vanilla
  1. Add the whole egg, egg yolk, and vanilla extract. Whisk until the mixture is smooth and completely combined.
Make the cookie dough
  1. Add the wet mixture to the dry ingredients and gently mix until a soft cookie dough forms. Do not overmix. Fold in the chocolate chips or chopped dark chocolate until evenly distributed.
Chill the dough
  1. Cover the bowl and refrigerate the cookie dough for 2 hours.
Preheat the oven
  1. Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
Shape the cookies
  1. Use a cookie scoop or ice cream scoop to portion the chilled dough into evenly sized balls. Arrange them on the prepared baking sheet, leaving enough space between each cookie for spreading.
Bake
  1. Bake for 13–15 minutes, or until the edges are lightly golden while the centers still look slightly soft.
Cool
  1. Let the cookies rest on the baking sheet for about 5 minutes before transferring them to a wire cooling rack.

Notes

  • Do not skip the 2-hour chilling time. Chilling helps prevent excessive spreading and gives the cookies a thicker, chewier texture.
  • Allow the melted butter to cool slightly before mixing it with the sugars.
  • Avoid overbaking. The centers should still look slightly soft when the cookies come out of the oven because they will continue to set as they cool.
  • Regular light or dark brown sugar can be used instead of unrefined brown sugar in the same amount.
  • You can use chocolate chips, chopped dark chocolate, or a combination of both.
  • Store completely cooled cookies in an airtight container at room temperature for up to 5 days.
  • Baked cookies or portioned cookie dough can be frozen for up to 3 months.
  • Frozen cookie dough balls can be baked directly from frozen; add approximately 1-2 minutes to the baking time.