Description

These Ultimate Chewy Chocolate Chip Cookies are perfectly soft, chewy, and loaded with mini semi-sweet chocolate chips. Made with a combination of dark brown sugar, white sugar, and cornstarch, these cookies deliver the ultimate texture and rich flavor that chocolate lovers crave. Easy to make and ideal for any occasion, they’re baked to golden perfection, with gooey centers and slightly crisp edges.

Ingredients

Scale

Wet Ingredients

1 1/2 cups unsalted butter, softened
1 1/2 cups dark brown sugar
1/2 cup white sugar
2 large eggs
4 tsp vanilla extract

Dry Ingredients

4 cups all purpose flour
2 tbsp cornstarch
2 tsp baking soda
1 tsp salt

Add-ins

1 bag mini semi-sweet chocolate chips (10 oz)

Instructions

Cream the Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, dark brown sugar, and white sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer.
Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to fully incorporate. Stir in the vanilla extract until the mixture is smooth and combined.
Combine Dry Ingredients: In a separate bowl, whisk together the all purpose flour, cornstarch, baking soda, and salt to evenly distribute all leavening agents and dry components.
Mix Dry into Wet Ingredients: Gradually add the dry ingredients into the wet ingredients in three additions, mixing after each until just combined. Using an electric mixer with a paddle attachment is recommended for best results. Avoid over-mixing to keep cookies tender.
Add Chocolate Chips: Fold the mini semi-sweet chocolate chips into the dough by hand to evenly distribute them without breaking them up.
Portion Dough Onto Baking Sheet: Using a heaping rounded tablespoon, scoop cookie dough onto an ungreased cookie sheet. Space dough balls about 2 inches apart to allow room for spreading.
Bake Cookies: Bake in a preheated oven at 350°F (175°C) for 9 to 11 minutes, or until the centers are just set but still soft. The edges should be lightly golden.
Cool Cookies: Let the cookies cool on the baking sheet for 2 minutes after removing from the oven to set. Then transfer them to a wire cooling rack to cool completely.

Notes

Do not overbake to maintain chewiness; cookies will firm up as they cool.
Softened butter is key for proper creaming and cookie texture.
You can substitute mini chocolate chips with regular size if preferred, but mini chips distribute more evenly.
For even softer cookies, you can chill the dough for 30 minutes before baking.
Store cookies in an airtight container at room temperature for up to 5 days.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: chocolate chip cookies, chewy cookies, homemade cookies, dessert, baking