Perfect Chewy Chocolate Chip Cookies
The ultimate chocolate chip cookie: crispy edges, chewy centers, and packed with chocolate. This bakery-style recipe uses bread flour for the perfect chew and a hint of cornstarch for softness.
Equipment
- Stand Mixer
- Baking Sheets
Ingredients
Dry Ingredients
- 2 1/4 cups bread flour 270g
- 1 tsp baking soda
- 1 1/2 tsp cornstarch
- 1 tsp fine sea salt
Wet Ingredients
- 3/4 cup unsalted butter 170g, melted and slightly cooled
- 3/4 cup light brown sugar 150g, packed
- 1/2 cup granulated sugar 100g
- 2 large eggs room temperature
- 2 tsp vanilla extract
Add-in
- 2 cups chocolate chips or chunks 340g
Instructions
- Whisk together the bread flour, baking soda, cornstarch, and salt in a medium bowl. Set aside.
- In a large bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg and vanilla.
- Pour the dry ingredients into the wet ingredients and mix with a wooden spoon or rubber spatula. The dough will be soft. Fold in the chocolate chips.
- Cover the dough and chill in the refrigerator for at least 30 minutes, or up to 3 days. Chilling is mandatory.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop 3-tablespoon-sized mounds of dough onto baking sheets, spacing them 3 inches apart.
- Bake for 11-12 minutes, or until the edges are lightly browned. The centers will look very soft.
- Remove from oven and let cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Notes
Chilling the dough prevents the cookies from spreading too much and allows the flavors to develop. Using bread flour gives them a chewier texture than all-purpose flour. For a fudgier center, slightly underbake them.
Nutrition
Calories: 220kcalCarbohydrates: 30gProtein: 3gFat: 11gSaturated Fat: 7gCholesterol: 30mgSodium: 150mgPotassium: 70mgFiber: 1gSugar: 20gVitamin A: 200IUCalcium: 20mgIron: 1mg
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