Soft and Chewy Chocolate Chip Cookies

Forget every chocolate chip cookie recipe you've ever tried. This is the only one you will need from here on out. If you love soft, chewy chocolate chip cookies like I do, this is it. My husband actually giggled with excitement a half second after taking the first bite.

The ratio of ingredients and the procedures may be odd, but it's all in the science of making the perfect chocolate chip cookies. The refrigeration time is crucial. Do not skip this step...I promise it will be worth it. The cooking time is crucial as well. Do not go over the 12 minutes. The cookies will not look done and be misshaped and ugly. That's o.k. They will finish cooking on the baking sheet.

These cookies are giant. If you prefer smaller cookies, at 2 Tbs. for each, then reduce cooking time 8 minutes. For me, the giant ones are just fine! Get ready to enjoy, in my opinion, the best chocolate chip cookie out there.

Soft and Chewy Chocolate Chip Cookies

Yields 16 large cookies


  • 2 1/4 cups (281 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 3/4 cup (1.5 sticks/170 g) unsalted butter, melted
  • 3/4 cup (150 g) light brown sugar, loosely packed
  • 1/2 cup (100 g) granulated sugar
  • 1 large egg + 1 egg yolk (at room temperature)
  • 2 teaspoons vanilla extract
  • 1 cup (175 g) chocolate chips or chocolate chunks


Stir together the 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. 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 2 hours, or up to 3 days.

Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes. Preheat the oven to 325F (165 C). 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. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick (like a tator tot standing on end). Put 8 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired. Bake the cookies for 11-12 minutes. *See note above. 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.


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