Ingredients

All-Purpose Flour — Provides structure to the cookies.

Baking Soda — Helps the cookies rise and spread evenly.

Cornstarch — Keeps the cookies extra soft and chewy.

Salt — Enhances flavor and balances the sweetness.

Unsalted Butter — Adds richness and creates a chewy texture.

Light Brown Sugar — Gives the cookies a deep caramel flavor and chewiness.

Granulated Sugar — Helps create crisp edges while keeping the inside soft.

Egg — Binds the ingredients and adds structure.

Egg Yolk — Adds extra richness and enhances chewiness.

Vanilla Extract — Brings warmth and depth of flavor.

Chocolate Chips — The star ingredient! Melts into pockets of gooey goodness.

How to Make:

1. In a large mixing bowl, whisk together the flour, baking soda, cornstarch, and salt until evenly combined.

2. In a separate bowl, mix the melted butter, brown sugar, and granulated sugar until smooth.

3. Add the egg and egg yolk, followed by the vanilla extract, and whisk until fully incorporated.

4. Gradually add the dry ingredients into the wet ingredients, stirring with a spatula until a thick dough forms.

5. Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.

6. Cover and refrigerate the dough for at least 2–3 hours (or overnight for best results).

7. Once chilled, let the dough sit at room temperature for 10 minutes before shaping.

8. Preheat your oven to 165°C (329°F). Roll the dough into tall, cylinder-like balls to encourage thick cookies.

What to Avoid:

• Skipping the chilling step – This prevents excessive spreading and keeps cookies thick.

• Overmixing the dough – Can make the cookies tough instead of chewy.

• Overbaking – The cookies should still look soft in the center when removed from the oven; they will firm up as they cool.

How to Serve:

• Enjoy them warm with a glass of milk for the ultimate cozy treat.

• Pair with vanilla ice cream for a delicious dessert combo.

• Crumble over yogurt or oatmeal for a sweet twist on breakfast.

How to Make Ahead:

• Refrigerate – Dough can be made ahead and kept in the fridge for up to 3 days before baking.

• Freeze – Roll into dough balls, freeze on a tray, then store in a ziplock bag for up to 3 months. Bake straight from frozen, adding an extra 2–3 minutes to the baking time.

Tips & Trick:

• Use high-quality chocolate chips or chop up a chocolate bar for bigger chocolate pockets.

• Weigh ingredients for consistent results, especially the flour.

• Slightly underbake for extra soft and chewy cookies.

Frequently Asked Questions:

1. Why are my cookies spreading too much?
This usually happens if the butter is too warm or the dough wasn’t chilled long enough. Always chill the dough to keep the cookies thick.

2. Can I use salted butter instead of unsalted?
Yes, but reduce the added salt in the recipe by half to balance the flavor.

3. How to store?
Keep cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze them for up to 3 months and reheat in the microwave for a freshly baked taste.

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9. Arrange on a lined baking sheet and bake until the edges turn light golden brown (around 10–15 minutes).

10. While warm, press extra chocolate chips on top for a bakery-style look. Let cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack.

Chewy Chocolate Chips Cookies:

Equipment:

• Mixing Bowls – One large for dry ingredients, one medium for wet ingredients.

• Whisk – For mixing the dry and wet ingredients separately.

• Spatula or Wooden Spoon – To combine the wet and dry ingredients without overmixing.

• Measuring Cups & Kitchen Scale – To measure ingredients accurately for consistent results.

• Baking Sheet – Lined with parchment paper or a silicone baking mat for easy cleanup.

• Oven – Preheated to 165°C (329°F) for even baking.

• Refrigerator – To chill the dough before baking (prevents spreading).

• Wire Rack – For cooling the cookies after baking.

Ingredients:

For the Cookies:

• 280g All-Purpose Flour

• 5g Baking Soda

• 7.5g Cornstarch

• 2.5g Salt

• 50g Unsalted Butter, Melted

• 150g Light Brown Sugar

• 100g Granulated Sugar

• 1 Egg

• 1 Egg Yolk

• 10g Vanilla Extract

• 225g Chocolate Chips

Instructions:

For the Cookies:

1. In a large mixing bowl, whisk together the flour, baking soda, cornstarch, and salt until evenly combined.

2. In a separate bowl, mix the melted butter, brown sugar, and granulated sugar until smooth.

3. Add the egg and egg yolk, followed by the vanilla extract, and whisk until fully incorporated.

4. Gradually add the wet ingredients into the dry ingredients, stirring with a spatula until a thick dough forms.

5. Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.

6. Cover and refrigerate the dough for at least 2–3 hours (or overnight for best results).

7. Once chilled, let the dough sit at room temperature for 10 minutes before shaping.

8. Preheat your oven to 165°C (329°F). Roll the dough into tall, cylinder-like balls to encourage thick cookies.

9. Arrange on a lined baking sheet and bake until the edges turn light golden brown (around 10–12 minutes).

10. While warm, press extra chocolate chips on top for a bakery-style look. Let cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack.

Nutrition (per cookies):

Calories: 232 kcal | Carbohydrates: 37.7g | Protein: 3.3g | Fat: 7.5g | Saturated Fat: 4.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.3g | Trans Fat: 0.15g | Cholesterol: 7.9mg | Sodium: 60.6mg | Potassium: 40mg | Fiber: 1g | Sugar: 28.3g | Vitamin A: 150IU | Vitamin C: 0mg | Calcium: 20mg | Iron: 1.2mg

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