Ultimate Gooey Bliss: The Perfect Chewy Chocolate Chip Cookies

Craving a cookie that’s crispy on the edges, gloriously chewy in the center, and bursting with melty chocolate chips? Look no further! These chewy chocolate chip cookies are your ticket to dessert heaven. This foolproof recipe delivers bakery-worthy results every time, with simple ingredients and a few clever tricks to ensure that irresistible texture. Whether you’re baking for a cozy night in or a crowd-pleasing party, these cookies will steal the show. Let’s dive into the magic!

Ingredients for Cookie Nirvana

To whip up a batch of 16–18 dreamy cookies, gather these pantry staples:

• 2 cups (250g) all-purpose flour – the foundation of our cookie kingdom.
• 1 tsp baking soda – for that perfect rise and tender texture.
• 1.5 tsp cornstarch – the chewy texture MVP.
• 1/2 tsp salt – to balance the sweetness and enhance flavors.
• 3/4 cup (170g) unsalted butter, melted – for rich flavor and a soft, chewy bite.
• 3/4 cup (150g) packed light brown sugar – adds molasses depth and chewiness.
• 1/2 cup (100g) granulated sugar – for a touch of crispiness.
• 1 large egg + 1 egg yolk – for extra richness and structure.
• 2 tsp pure vanilla extract – because vanilla makes everything better.
• 1.25 cups (225g) semi-sweet chocolate chips – the star of the show (plus extra for topping!).

Optional: A pinch of flaky sea salt for sprinkling on top—trust us, it’s a game-changer.

Gear Up: Tools for Cookie Success

You don’t need a fancy kitchen to nail this recipe. Here’s what you’ll need:

• Mixing bowls
• Whisk and spatula
• Measuring cups and spoons
• Baking sheets
• Parchment paper or silicone baking mats
• Cookie scoop (for uniform cookies)
• Cooling rack

Step-by-Step Guide to Cookie Perfection

Follow these steps for cookies that’ll have everyone begging for the recipe:

1. Mix the Dry Ingredients
   In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt. This blend sets the stage for that chewy, tender texture. Set aside.
2. Blend the Wet Ingredients
   In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and glossy. Add the egg, egg yolk, and vanilla extract, and whisk until fully combined. The mixture should look like liquid caramel—yum!
3. Unite the Mixtures
   Pour the dry ingredients into the wet ingredients and gently stir with a spatula until just combined. Don’t overmix—this keeps the cookies tender. The dough will be soft but not sticky.
4. Add the Chocolate Chips
   Fold in the chocolate chips, ensuring they’re evenly distributed. Pro tip: Reserve a few chips to press into the tops of the cookies before baking for that Instagram-worthy look.
5. Chill for Chewy Glory
   Cover the dough and refrigerate for at least 2–3 hours (or up to 3 days). Chilling is non-negotiable—it prevents spreading and intensifies the flavors. Patience pays off!
6. Preheat and Prep
   When ready to bake, preheat your oven to 325°F (165°C). Line baking sheets with parchment paper or silicone mats. Let the dough sit at room temperature for 10 minutes if it’s been chilling for a while.
7. Shape and Bake
   Scoop dough into 1.5-tablespoon balls and place them 3 inches apart on the baking sheets. Press a few extra chocolate chips on top for good measure. Bake for 11–12 minutes, until the edges are lightly golden but the centers are still soft. The cookies will look underdone—don’t worry, they’ll firm up as they cool.
8. Finishing Touches
   For perfectly round cookies, use a large round cutter to gently shape them right after baking. Sprinkle with flaky sea salt if you’re feeling fancy. Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Pro Tips for Cookie Greatness

• Don’t Skip the Chill: Chilling the dough ensures thick, chewy cookies that don’t spread into pancakes.
• Measure Flour Correctly: Spoon and level the flour to avoid dense cookies.
• Experiment with Chips: Try milk chocolate, dark chocolate, or even white chocolate chips for a fun twist.
• Freeze for Later: Roll the dough into balls and freeze for up to 3 months. Bake straight from the freezer, adding 1–2 minutes to the baking time.
• Storage: Keep cookies in an airtight container for up to a week, or freeze for up to 3 months.

Why These Cookies Win Every Time

The combination of melted butter and extra egg yolk creates an ultra-rich, chewy texture, while the cornstarch keeps them soft for days. The brown sugar adds a caramel-like depth, and the optional sea salt elevates the flavor to gourmet status. These cookies are versatile—perfect for dunking in milk, crumbling over ice cream, or gifting to friends (if you can bear to share).