Perfect Chewy Chocolate Chip Cookies


Sally’s May 2026: Makes 10 cookies (using 1 lg + 1 md scoop)

Other recipes: Rachel’s bakery style, Rachel’s perfect, Karlie’s best

Prep Time: 15 minutes
Chill Time: 2 hours
Cook Time: 13–14 minutes
Total Time: 2 hours 30 minutes
Yield: About 18 cookies
Category: Dessert

Notes After Making

Add

Ingredients

  • 2¼ cups all-purpose flour (281 g)
  • 1 teaspoon baking soda
  • 1½ teaspoons cornstarch
  • ½ teaspoon salt
  • ¾ cup unsalted butter, melted and cooled for 5 minutes (170 g / 12 tablespoons)
  • ¾ cup packed light or dark brown sugar (150 g)
  • ½ cup granulated sugar (100 g)
  • 1 large egg, room temperature
  • 1 egg yolk, room temperature
  • 2 teaspoons pure vanilla extract
  • 1¼ cups semi-sweet chocolate chips (225 g)

Instructions

Prepare the Dough

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

In a medium bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and free of lumps.

Whisk in the egg and egg yolk until combined, then add the vanilla extract. The mixture will be thin.

Pour the wet ingredients into the dry ingredients. Mix with a large spoon or spatula until combined. The dough will be very soft, thick, and shiny.

Fold in the chocolate chips.

Chill the Dough

Cover the dough tightly and refrigerate for at least 2 hours, or up to 3 days.

For the best texture and to prevent overspreading, chilling overnight is recommended.

Bake the Cookies

Preheat oven to 325°F. Line large baking sheets with parchment paper or silicone baking mats.

If the dough has chilled longer than 2 hours, allow it to sit at room temperature for about 15 minutes before scooping.

Using a cookie scoop or tablespoon, portion the dough and roll each portion into a ball. Shape the dough balls taller rather than wider, almost cylindrical, to help the cookies bake thicker.

Place cookies 3 inches apart on the prepared baking sheets.

Bake for 13–14 minutes, until the edges are very lightly browned. The centers will still look soft but will continue setting as they cool.

Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Jessica’s Notes

Make Ahead

  • Cookie dough can be prepared up to 3 days ahead and stored tightly covered in the refrigerator.
  • For best flavor and texture, chill the dough overnight before baking.
  • Scooped dough balls can be frozen and baked directly from frozen; add a few extra minutes to the bake time.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days.

Freezer-Friendly

Freeze baked cookies in an airtight container for up to 3 months.

Freeze portioned cookie dough balls for up to 3 months. Bake from frozen, adding 2–4 minutes to the baking time.

Variations

  • Adjust chocolate chips to 3/4 cups (135 g) and add 3/4 cups (90 g) chopped walnuts or pecans.
  • Use dark chocolate chips or chunks for a richer flavor.
  • Add flaky sea salt on top before baking for a sweet and salty finish.
  • Replace half of the chocolate chips with peanut butter chips.
  • Add ½ teaspoon cinnamon for a warm bakery-style flavor.

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