Dough lovers of the world gravitate toward this chocolate-laden, fudge-like cookie that stays soft and flexible even when cooled. Find more types of Chocolate Chip Cookies, here.
Chewy Chocolate Chip Cookie
Makes about 36
- ¾ cup (170 grams) unsalted butter,* melted
- 1 cup (220 grams) firmly packed light brown sugar
- ⅔ cup (133 grams) granulated sugar
- 1 large egg (50 grams)
- 1 large egg yolk (19 grams)
- 1 tablespoon (18 grams) vanilla bean paste
- 2 cups (250 grams) all-purpose flour
- ⅓ cup (42 grams) bread flour
- 2 teaspoons (6 grams) cornstarch
- ¾ teaspoon (3.75 grams) baking soda
- ¾ teaspoon (2.25 grams) kosher salt
- 1½ cups (255 grams) semisweet chocolate morsels*
- Preheat oven to 350°F (180°C). Line rimmed baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Reduce mixer speed to medium-low. Add egg and egg yolk, one at a time, beating well after each addition. Beat in vanilla.
- In a medium bowl, whisk together flours, cornstarch, baking soda, and salt. Gradually add flour mixture to butter mixture, beating just until combined (do not overmix). Gently stir in chocolate morsels. Using a 1-tablespoon scoop, drop dough at least 2 inches apart onto prepared pans. Place an additional small (1½ teaspoons) scoop of dough onto each cookie. Lightly press together.
- Bake until edges are just beginning to brown, 9 to 10 minutes, rotating pans halfway through baking. (Cookies may look under baked, but this helps achieve a soft and chewy cookie.) Bake sheet at a time for even cooking. Let cool on pans for 5 minutes. Using a thin spatula, remove from pans, and let cool completely on wire racks. Store in an airtight container at room temperature for up to 3 days.
*We used Kerrygold and Guittard.