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–+ servings
soft thick chocolate chip cookies

Soft and Thick Chocolate Chip Cookies

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Prep Time 15 minutes
Cook Time 11 minutes
Resting Time 30 minutes
Total Time 56 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 large mixing bowl
  • 1 hand mixer or stand mixer with paddle attachment
  • 1 Whisk
  • 1 Rubber spatula
  • 2 rimmed baking sheet
  • 2 silicone baking mat or parchment paper
  • 1 Cookie scoop 2 tablespoons
  • 1 wire cooling rack
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 Kitchen scale optional

Ingredients
  

  • 2 1/2 cup all-purpose flour leveled
  • 2 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 3/4 cup unsalted butter melted and cooled
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 2 teaspoon vanilla extract
  • 1 1/2 cup semisweet chocolate chips
  • 1/2 cup chocolate chunks optional
  • 1/2 cup chopped toasted walnuts optional

Instructions
 

  • Whisk together flour, cornstarch, baking soda, and salt in a large bowl.
  • In another bowl beat melted cooled butter, brown sugar, and granulated sugar until thick and glossy.
  • Mix in egg, egg yolk, and vanilla until smooth and well combined.
  • Add dry ingredients to wet and mix with a spatula just until a soft dough forms.
  • Fold in chocolate chips, chocolate chunks, and walnuts if using.
  • Cover the bowl and chill the dough for 30 minutes.
  • Preheat oven to 350°F (175°C) and line baking sheets with silicone mats or parchment.
  • Scoop 2-tablespoon portions, roll into tall mounds, and space 2 inches apart on sheets.
  • Bake one sheet at a time for 10 to 12 minutes until edges are set and centers look slightly underdone.
  • Cool on the sheet for 5 minutes, then transfer cookies to a wire rack to cool completely.

Notes

For extra-soft thickness, chilling firms the butter and hydrates the flour, preventing spread; using melted butter adds chew while cornstarch tenderizes crumb and keeps centers plush. Bake until just pale with set edges to avoid drying out, and let carryover heat finish the middles. If cookies spread, chill scooped dough 10 more minutes or add 1 to 2 tablespoons flour; for thicker, stack a small extra dough bit on top before baking. Swap to bread flour for chewier texture, or reserve some chips to press on top right out of the oven for a bakery look. Store airtight 3 to 4 days or freeze dough balls up to 2 months; bake from frozen adding 1 to 2 minutes.
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