Thick, chewy chocolate chip cookies made with melted butter for the perfect texture. The dough is chilled overnight for best results and baked at a lower temperature to prevent overspreading.
american
Nutrition
Provides moderate calories and carbohydrates from flour and sugars with some protein from eggs and fat from butter.
| Calories | 300 kcal |
| Energy | 1256 kJ |
| Protein | 4 g |
| Total Fat | 13 g |
| Saturated Fat | 8 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 3 g |
| Cholesterol | 30 mg |
| Carbohydrate | 45 g |
| Sugars | 24 g |
| Dietary Fibre | 1 g |
| Sodium | 150 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dessertbakingsnackcookiesfamily friendly
Chewy Chocolate Chip Cookies
Sally's Baking (Sally)
16
servings
0
per serve
0
minutes
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Ingredients
Equipment
Cooling rack
Baking sheets
Large mixing bowl
Medium mixing bowl
Whisk
Large spoon or spatula
Cookie scoop or tablespoon
Parchment paper or silicone baking mats
Oven
Instructions
1
In a large bowl, whisk the flour, baking soda, cornstarch, and salt together. Set aside.
2
In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no lumps remain. Whisk in the egg and egg yolk until combined, then whisk in the vanilla extract. The mixture will be thin. Pour into dry ingredients and mix together with a large spoon or spatula. The dough will be very soft, thick, and shiny. Fold in the chocolate chips. The chocolate chips may not stick to the dough because of the melted butter, but do your best to combine them.
3
Cover the dough tightly and refrigerate for at least 2 hours or up to 3 days. I highly recommend chilling the cookie dough overnight to prevent overspreading.
4
Preheat oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone baking mats. If the dough has chilled for longer than 2 hours, let it sit at room temperature for about 15 minutes.
5
Using a cookie scoop or Tablespoon measuring spoon, scoop the chilled cookie dough, about 3 scant Tablespoons (about 2 ounces, or 60g) of dough for XL cookies or 2 heaping Tablespoons (about 1.75 ounces, or 50g) of dough for medium-large cookies. Roll into a ball, then use your fingers to shape the cookie dough so that it's taller rather than wide—almost like a cylinder. This helps the cookies bake up thicker. Repeat with remaining dough. Arrange the cookies 3 inches apart on the prepared baking sheets.
6
Bake the cookies for 13–14 minutes or until the edges are very lightly browned. The centers will look very soft, but the cookies will continue to set as they cool. Cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops—this is optional and only for looks!
7
Store tightly covered at room temperature for up to 1 week.
Chewy Chocolate Chip Cookies
Sally's Baking (Sally)
16
servings
0
per serve
0
minutes
Thick, chewy chocolate chip cookies made with melted butter for the perfect texture. The dough is chilled overnight for best results and baked at a lower temperature to prevent overspreading.
american
Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Equipment
Cooling rack
Baking sheets
Large mixing bowl
Medium mixing bowl
Whisk
Large spoon or spatula
Cookie scoop or tablespoon
Parchment paper or silicone baking mats
Oven
Instructions
1
In a large bowl, whisk the flour, baking soda, cornstarch, and salt together. Set aside.
2
In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no lumps remain. Whisk in the egg and egg yolk until combined, then whisk in the vanilla extract. The mixture will be thin. Pour into dry ingredients and mix together with a large spoon or spatula. The dough will be very soft, thick, and shiny. Fold in the chocolate chips. The chocolate chips may not stick to the dough because of the melted butter, but do your best to combine them.
3
Cover the dough tightly and refrigerate for at least 2 hours or up to 3 days. I highly recommend chilling the cookie dough overnight to prevent overspreading.
4
Preheat oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone baking mats. If the dough has chilled for longer than 2 hours, let it sit at room temperature for about 15 minutes.
5
Using a cookie scoop or Tablespoon measuring spoon, scoop the chilled cookie dough, about 3 scant Tablespoons (about 2 ounces, or 60g) of dough for XL cookies or 2 heaping Tablespoons (about 1.75 ounces, or 50g) of dough for medium-large cookies. Roll into a ball, then use your fingers to shape the cookie dough so that it's taller rather than wide—almost like a cylinder. This helps the cookies bake up thicker. Repeat with remaining dough. Arrange the cookies 3 inches apart on the prepared baking sheets.
6
Bake the cookies for 13–14 minutes or until the edges are very lightly browned. The centers will look very soft, but the cookies will continue to set as they cool. Cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops—this is optional and only for looks!
7
Store tightly covered at room temperature for up to 1 week.
dessertbakingsnackcookiesfamily friendly
Nutrition
Provides moderate calories and carbohydrates from flour and sugars with some protein from eggs and fat from butter.
| Calories | 300 kcal |
| Energy | 1256 kJ |
| Protein | 4 g |
| Total Fat | 13 g |
| Saturated Fat | 8 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 3 g |
| Cholesterol | 30 mg |
| Carbohydrate | 45 g |
| Sugars | 24 g |
| Dietary Fibre | 1 g |
| Sodium | 150 mg |
*per serving
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
