Soft and Chewy Chocolate Chip Cookies
These are the cookies everyone asks for: golden edges, soft and chewy middles and plenty of melty chocolate. Melted butter and extra brown sugar give the chew, and a 30-minute chill keeps them thick.
Updated
- Prep Time
- 15 mins
- Cook Time
- 12 mins
- Chill
- 30 mins
- Total Time
- 57 mins
- Servings
- 24 cookies
Soft and Chewy Chocolate Chip Cookies at a glance
For soft, chewy chocolate chip cookies, use melted butter, more brown sugar than white sugar and an extra egg yolk. Chill the dough for 30 minutes, then bake 45 g balls at 180°C (350°F) for 10-12 minutes, until the edges are golden but the centres still look slightly underbaked.
- Total time
- 57 mins
- Calories
- 190 per serving
- Protein
- 2 g
- Yield
- 24 cookies
- Difficulty
- Easy
- Method
- Baking
Ingredients
Equipment
2 baking sheets · Parchment paper · Mixing bowls · Kitchen scale
Quick Directions
- 1
Mix the wet ingredients
Whisk the melted butter with the brown and granulated sugar for 1 minute until glossy.
- 2
Add the dry ingredients
In another bowl, whisk the flour, cornstarch, baking soda and salt.
- 3
Chill the dough
Cover the bowl and refrigerate for 30 minutes.
- 4
Shape and bake
Roll the dough into 45 g balls (about 3 tablespoons) and place them 5 cm apart.
- 5
Cool
Sprinkle with flaky salt if you like.
Step-by-Step Instructions
Follow these detailed steps to make the perfect soft and chewy chocolate chip cookies.
- 1
Mix the wet ingredients
Whisk the melted butter with the brown and granulated sugar for 1 minute until glossy. Whisk in the egg, egg yolk and vanilla until smooth.
- 2
Add the dry ingredients
In another bowl, whisk the flour, cornstarch, baking soda and salt. Fold them into the butter mixture with a spatula until just combined, then fold in the chocolate. The dough will be soft.
- 3
Chill the dough
Cover the bowl and refrigerate for 30 minutes. Meanwhile, heat the oven to 180°C (350°F) and line two baking sheets with parchment paper.
- 4
Shape and bake
Roll the dough into 45 g balls (about 3 tablespoons) and place them 5 cm apart. Bake one sheet at a time for 10-12 minutes, until the edges are golden and the centres look slightly underdone.
- 5
Cool
Sprinkle with flaky salt if you like. Let the cookies cool on the sheet for 5 minutes so they can set, then move them to a rack.
Recipe Tips
- Weigh the flour. Too much flour is the main reason cookies turn out cakey and dry.
- Take the cookies out while the centres still look soft; they finish setting on the hot pan.
- For perfectly round cookies, swirl a large round cutter around each one straight out of the oven.
Variations
- Use a mix of milk and dark chocolate chunks for bakery-style pools of chocolate.
- Brown the butter first for a nutty, toffee-like flavour; let it cool before mixing.
- Fold in 1/2 cup chopped toasted walnuts or pecans.
Nutrition (per serving)
| Calories | 190 |
|---|---|
| Protein | 2 g |
| Carbs | 26 g |
| Fat | 9 g |
| Saturated fat | 5.5 g |
| Fibre | 1 g |
| Sugar | 17 g |
| Sodium | 125 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Store baked cookies in an airtight container at room temperature for up to 4 days.
- Freezer
- Freeze dough balls for up to 3 months and bake from frozen, adding 1-2 minutes. Baked cookies freeze for up to 2 months.
- Reheat
- Warm in a 150°C (300°F) oven for 3-4 minutes to soften the chocolate.
Soft and Chewy Chocolate Chip Cookies FAQs
Why are my chocolate chip cookies flat?
Warm dough or butter that was too hot are the usual causes. Let melted butter cool slightly, chill the dough for 30 minutes and make sure your baking soda is fresh.
Do I have to chill the cookie dough?
Chilling for 30 minutes firms the butter so the cookies spread less and bake up thicker and chewier. You can chill the dough for up to 72 hours for a deeper caramel flavour.
Can I freeze chocolate chip cookie dough?
Yes. Freeze dough balls on a tray, then transfer to a freezer bag for up to 3 months. Bake from frozen at the same temperature, adding 1-2 minutes.
Why use an extra egg yolk?
The extra yolk adds fat and moisture without the extra white, which helps the cookies stay soft and chewy for days.
