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Soft Chewy Chocolate Chip Cookies
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The Best Chewy Chocolate Chip Cookies

These are simply the best cookies I've ever made and are just as the name implies - soft, chewy and delicious!
Course Baking, Dessert, Snack
Cuisine American
Keyword best chewy chocolate chip cookies, easy chocolate chip cookies recipe, soft chocolate chip cookies
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings 20 cookies
Calories 251kcal
Author Lise Ode


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cornstarch
  • 1 teaspoon salt
  • 3/4 cup unsalted butter, melted or 1 1/2 sticks
  • 3/4 cup light brown sugar, loosely packed
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 2 teaspoons vanilla bean paste or vanilla extract
  • 2 cups semi-sweet chocolate chunks I used Scharffen Berger 62% Cacao


  • Toss together flour, baking soda, cornstarch and salt in a large bowl. Set aside.
  • In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 30 minutes.
  • Preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  • Roll the dough into balls, about 3 tablespoons of dough each. Or use a jumbo cookie scoop to form the balls of dough. Place balls of dough 2 inches apart on cookie sheets. Press a handful of chocolate chunks on top of the dough balls for dramatic effect. Bake the cookies for 11-14 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.
  • Cookies stay soft and fresh for 7 whole days at room temperature (if you can keep them from being eaten for that long). Cookies may be frozen up to 3 months. Rolled cookie dough may be frozen up to three months and baked in their frozen state for 12 minutes.



Calories: 251kcal | Carbohydrates: 31g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 218mg | Potassium: 122mg | Fiber: 2g | Sugar: 18g | Vitamin A: 225IU | Calcium: 23mg | Iron: 2mg