The best Chewy Chocolate Chip Cookies ever! Browned butter and extra vanilla give them a deeper flavor while cornstarch keeps them soft and chewy.
Sometimes I can be very contradictory. On one hand, I love exotic flavors and foods, and I will not hesitate to try anything (seriously, I’ve eaten bugs before!)
But on the other hand, I like some things completely plain. You just don’t mess with these things is how I feel. One of those things is hamburgers. Though I have recently been branching out slightly (adding lettuce, tomato and mayo, gasp!), I prefer them with just ketchup, mustard and pickles, and I normally don’t deviate from this standard.
One of my other “don’t mess with me” foods is Thick and Chewy Chocolate Chip Cookies. I absolutely love chocolate chip cookies and would never hesitate to say they are my favorite cookies of all times.
If presented with a tray of unlimited types of cookies, I would always choose chocolate chip first (and then probably sample others).
BUT: I have specific criteria for my chocolate chip cookies. They MUST be soft and chewy, not dry, not overly browned and not a hint of crunch. At all. And they must not have anything else added to them. No M&M’s, no nuts, nothing. I also like them with a large dose of vanilla in the dough.
How to make soft, chewy chocolate chip cookies
I’ve tried many different recipes, and variations on recipes I’ve found to find MY perfect chocolate chip cookie recipe. And here it is. Now remember, chocolate chip cookies can be a highly personal thing, so this may not be YOUR favorite, but you should definitely try it to find out.
I did make some slightly “non-traditional” alterations to this recipe to give them what I think is the best flavor and texture. One is starting with a mix of browned butter and softened butter. The browned butter adds a bit of a deeper flavor, while the softened butter is used to cream with the sugar for texture.
The second change I made was to add a bit of cornstarch to the flour. This helps to keep the interior of the cookie soft and chewy. This is why the popular pudding mix cookies always turn out soft and chewy.
But I didn’t want to rely on always having vanilla pudding mix in my pantry when a chocolate chip cookie craving strikes.
And final change I made was to really bump up the vanilla. Normally 1 teaspoon would be pretty standard in a recipe of this type. I use 2 teaspoons.
The key to these cookies (as with pretty much any cookies, really) is to avoid over baking. You want to take these out just before you think they look done. You don’t really want them starting to brown on the edges.
They will still be soft, but they will continue to cook for a couple of minutes on the hot pan, then they will set up as they cool. Trust me. You do NOT want to over bake these! Set a timer!
Hopefully you like these cookies as much as I do. They are so versatile. I recently made them for a football party, and after the pizza was all gone, there was nothing I wanted more than one of my favorite chocolate chip cookies, but when I got up to get one, they were already gone! Good thing I kept a few extras at home!
Want more Chocolate Chip Cookie Recipes?
Chewy Chocolate Chip Cookies Nutrition Notes:
Like most cookies, chocolate chip cookies are high in calories, sugar and fat and contain few beneficial ingredients. However, they are delicious, and will bring you joy. Eat in moderation.
Chewy Chocolate Chip Cookies
- 12 Tablespoons (1 1/2 sticks) unsalted butter, softened and divided
- 2 cups all purpose flour
- 2 Tablespoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt (plus extra for sprinkling, if desired)
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 – 1 1/2 cups chocolate chips (see note)
- Heat 6 Tablespoons of the butter in a small skillet over medium high heat. Cook until it becomes golden brown and fragrant, then pour into a heat proof bowl or measuring cup. Cool completely.
- Whisk together the flour, cornstarch, baking powder, and salt in a medium bowl.
- In a small bow, lightly beat together the egg and egg yolk, then stir in the vanilla.
- Add the remaining 6 Tablespoons of softened butter and the cooled browned butter to the bowl of a stand mixer. Cream on medium high speed until fluffy. Add the brown sugar and granulated sugar and continue to cream together on medium high speed until it resembles wet sand. Add the egg mixture and continue to beat until it’s light and fluffy.
- With the mixer turned off, add the flour mixture. Turn to low speed and mix just until the flour is incorporated (about 1 minute). Add the chocolate chips and mix just until incorporated.
- Transfer dough to an airtight container or wrap tightly in plastic. Chill for at least 2 hours or overnight.
- Heat oven to 350°F. Prepare 2 baking sheets by lining them with parchment or silicone baking mats (NOTE: Cookies baked on silicone mats will spread more than those baked on parchment). Scoop dough (it will be firm) in about 1 1/2 to 2 Tablespoon portions. Form into slightly flattened balls and place 2 inches apart on prepared baking sheets. Sprinkle the tops of the dough VERY lightly with additional kosher salt if desired.
- Cook until the edges are just beginning to brown, aobut 15-20 minutes. Cool for 10 minutes on the baking sheet, then transfer to a cooling rack to cool completely. Store in an airtight container or freezer bag at room temperature or in the freezer.