When I first tried this chocolate chip cookie recipe, I was skeptical about the melted butter and extra egg yolk. I had always stuck to the classic creaming method, but the promise of a super chewy texture was too tempting to resist. One rainy afternoon, I decided to give it a whirl. Little did I know, these cookies would soon become a household favorite, perfect for sharing with friends over a cup of coffee or sneaking a bite of when no one’s looking.

 

The magic behind these cookies lies in their unique combination of ingredients and techniques. By using melted butter, more brown sugar than white, and a touch of cornstarch, these cookies achieve a perfect balance of softness and chewiness. The extra egg yolk adds richness, while chilling the dough ensures the cookies don’t spread too thin during baking. It’s a simple recipe that results in an extraordinary treat, making it a go-to for anyone craving the ultimate chocolate chip cookie experience.

Ingredients

• 2 and 1/4 cups (280g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons cornstarch
• 1/2 teaspoon salt
• 3/4 cup (170g) unsalted butter, melted & cooled for 5 minutes
• 3/4 cup (150g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1 large egg + 1 egg yolk, at room temperature
• 2 teaspoons pure vanilla extract
• 1 and 1/4 cups (225g) semi-sweet chocolate chips or chocolate chunks

Instructions

 

Prepare Dry Ingredients:

In a large bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.

 

Combine Wet Ingredients:

In a medium bowl, whisk the melted butter with the brown sugar and granulated sugar until no lumps remain. Add the egg and egg yolk, whisking until smooth. Stir in the vanilla extract. The mixture will be thin.

 

Mix Dough:

Pour the wet ingredients into the dry ingredients and mix with a large spoon or rubber spatula until just combined. The dough will be soft and appear greasy. Fold in the chocolate chips. The chocolate chips may not stick well due to the melted butter, but try to incorporate them as best as you can.

 

Chill Dough:

Cover the dough tightly and chill in the refrigerator for at least 2–3 hours, preferably overnight. This step is crucial to prevent the cookies from spreading too much during baking.

 

Preheat Oven:

Preheat your oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone baking mats.

 

Shape Cookies:

Let the dough soften slightly at room temperature for about 10 minutes. Use a cookie scoop or tablespoon to measure out 3 scant tablespoons (about 2 ounces or 60g) for XL cookies, or 2 heaping tablespoons (about 1.75 ounces or 50g) for medium/large cookies. Roll the dough into balls, shaping them so they are taller rather than wide, like a cylinder. This helps them bake up thicker. Place 8–9 balls of dough onto each baking sheet.

 

Bake:

Bake the cookies for 12–13 minutes, or until the edges are lightly browned. XL cookies may take closer to 14 minutes. The centers will look soft but will set as they cool. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

 

Cool and Serve:

While the cookies are still warm, press a few extra chocolate chips into the tops if desired for a more appealing look. Once fully cooled, store the cookies in an airtight container at room temperature for up to 1 week.

Tips and Variations

• Flavor Boost: Add a sprinkle of sea salt on top of the cookies before baking for a sweet and salty flavor profile.
• Mix-ins: Feel free to add chopped nuts, dried fruit, or white chocolate chips for a fun twist.
• Storage: Dough can be frozen for up to 3 months. Roll into balls, freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding an extra minute or two to the baking time.

FAQs

1. Can I use salted butter instead of unsalted? Yes, but reduce the added salt to 1/4 teaspoon to balance the flavors.

2. Why is my cookie dough greasy? The dough will appear greasy due to the melted butter. This is normal and contributes to the chewy texture.

3. Do I really need to chill the dough? Yes, chilling the dough helps prevent the cookies from spreading too much and develops a richer flavor.

4. Can I make smaller cookies? Absolutely! Just adjust the baking time accordingly, checking the cookies a few minutes earlier to prevent over-baking.

 

 

These chocolate chip cookies are a delightful treat, perfect for any occasion. Their chewy texture and rich flavor make them irresistible, ensuring they’ll be a hit with everyone who tries them. Enjoy baking and sharing these cookies with your loved ones!