Ingredients
Scale
- 2 ¼ cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons cornstarch (for softness)
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter, melted & slightly cooled
- ¾ cup (150g) packed brown sugar
- ½ cup (100g) granulated sugar
- 1 large egg + 1 egg yolk, room temperature
- 2 teaspoons pure vanilla extract
- 1 ¼ cups (225g) semi-sweet chocolate chips
Instructions
- Mix Dry Ingredients: In a bowl, whisk flour, baking soda, cornstarch, and salt.
- Combine Wet Ingredients: In another bowl, whisk melted butter, brown sugar, and granulated sugar until smooth. Add egg, egg yolk, and vanilla extract.
- Mix & Fold: Gradually mix dry ingredients into wet ingredients until combined. Fold in chocolate chips.
- Chill the Dough: Cover and refrigerate for at least 2-3 hours (or overnight for better texture).
- Preheat & Shape: Preheat oven to 325°F (163°C). Line baking sheets with parchment paper. Scoop dough into 2-tablespoon-sized balls and place on the baking sheet.
- Bake: Bake for 12-13 minutes, or until the edges are golden but centers look slightly underbaked.
- Cool & Enjoy: Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack.
Notes
- For thicker cookies, make the dough balls taller rather than wide.
- For extra chewiness, chill dough overnight.
- Store cookies in an airtight container at room temperature for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 12-13 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: Per Cookie
- Calories: 180 kcal
- Sugar: 14g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg