Chewy Chocolate Chip Cookies

Ingredients

• 2¼ cups (280 g) all-purpose flour, spooned and leveled
• 1 teaspoon baking soda
• 1½ teaspoons cornstarch
• ½ teaspoon salt
• ¾ cup (170 g) unsalted butter, melted and cooled about 5 minutes
• ¾ cup (150 g) packed light or dark brown sugar
• ½ cup (100 g) granulated sugar
• 1 large egg + 1 egg yolk, at room temperature
• 2 teaspoons pure vanilla extract
• 1¼ cups (225 g) semi-sweet chocolate chips or chunks

Method

1. 01

   Dry mix: Whisk flour, baking soda, cornstarch, and salt in a large bowl.

2. 02

   Wet mix: In another bowl, whisk melted butter with both sugars until the brown sugar lumps are gone. Whisk in egg and yolk, then vanilla. Pour into the dry ingredients and mix until combined; fold in chocolate. Dough will be soft.

3. 03

   Chill: Cover tightly and refrigerate at least 2–3 hours or up to 3 days (overnight helps cookies spread less).

4. 04

   Bake: Let dough soften on the counter about 10 minutes. Heat oven to 325°F and line baking sheets. Scoop about 3 scant tablespoons (≈60 g) for XL cookies or 2 heaping tablespoons (≈50 g) for medium. Roll into balls and place on sheets. Bake 12–13 minutes (closer to 14 for XL) until edges are just lightly browned and centers still look soft. Cool on the sheet 10 minutes before moving. Store covered at room temperature up to a week.