Chewy Chocolate Chip Cookies

How to Make Chewy Chocolate Chip Cookies

1. 1

   Step 1: Brown the butter carefully

   Melt the butter in a medium saucepan over medium heat, stirring occasionally. Once it foams, watch closely as the foam subsides and brown specks form on the bottom; remove from heat as soon as you smell a nutty aroma and the solids are golden brown. Transfer the butter (including browned solids) to a heatproof bowl to stop cooking and let it cool until just warm — this prevents the egg from scrambling.

   For this step

   • 1 cupUnsalted butter
   
2. 2

   Step 2: Combine butter, sugars and egg

   Whisk the warm browned butter with granulated and light brown sugar until mostly combined and slightly glossy. Add the egg and vanilla and whisk until fully incorporated; the warm butter will partially dissolve the sugars for a silkier dough but should not be hot. Scrape the mixture into a stand mixer or large bowl for finishing.

   For this step

   • 1/2 cupGranulated sugar
   • 1 cupLight brown sugar, packed
   • 1 largeLarge egg
   • 2 teaspoonsVanilla extract
   
3. 3

   Step 3: Whisk dry ingredients

   In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and kosher salt until evenly distributed. Cornstarch helps the cookies stay tender and chewy while baking soda gives a gentle lift. Add the dry ingredients to the wet mixture and mix on low speed (or fold by hand) just until no streaks of flour remain; avoid overmixing to keep the texture soft.

   For this step

   • 2 1/4 cupsAll-purpose flour
   • 1 tablespoonCornstarch
   • 1 teaspoonBaking soda
   • 1 teaspoonKosher salt
   
4. 4

   Step 4: Fold in chocolate and chill the dough

   Fold the chocolate chips into the dough until evenly distributed. For best chewiness and flavor development, cover and chill the dough at least 30 minutes (up to 24 hours) — chilling firms the fat so cookies spread less and stay chewier in the center. If short on time, a 30-minute chill improves texture noticeably.

   For this step

   • 1 3/4 cupsSemisweet chocolate chips
   
5. 5

   Step 5: Portion and bake until set

   Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper. Scoop 2-tablespoon portions of dough (or use a medium cookie scoop) and space them 2 inches apart; bake 10–12 minutes until edges are set and centers still look slightly glossy. Let cookies cool on the sheet for 5 minutes to finish cooking, then transfer to a wire rack; cookies will firm up but remain chewy inside.
   

1. Melt the butter in a medium saucepan over medium heat, stirring occasionally. Once it foams, watch closely as the foam subsides and brown specks form on the bottom; remove from heat as soon as you smell a nutty aroma and the solids are golden brown. Transfer the butter (including browned solids) to a heatproof bowl to stop cooking and let it cool until just warm — this prevents the egg from scrambling.
2. Whisk the warm browned butter with granulated and light brown sugar until mostly combined and slightly glossy. Add the egg and vanilla and whisk until fully incorporated; the warm butter will partially dissolve the sugars for a silkier dough but should not be hot. Scrape the mixture into a stand mixer or large bowl for finishing.
3. In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and kosher salt until evenly distributed. Cornstarch helps the cookies stay tender and chewy while baking soda gives a gentle lift. Add the dry ingredients to the wet mixture and mix on low speed (or fold by hand) just until no streaks of flour remain; avoid overmixing to keep the texture soft.
4. Fold the chocolate chips into the dough until evenly distributed. For best chewiness and flavor development, cover and chill the dough at least 30 minutes (up to 24 hours) — chilling firms the fat so cookies spread less and stay chewier in the center. If short on time, a 30-minute chill improves texture noticeably.
5. Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper. Scoop 2-tablespoon portions of dough (or use a medium cookie scoop) and space them 2 inches apart; bake 10–12 minutes until edges are set and centers still look slightly glossy. Let cookies cool on the sheet for 5 minutes to finish cooking, then transfer to a wire rack; cookies will firm up but remain chewy inside.