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No. 0434 American Free recipe

Thick and Chewy Chocolate Chip Cookies

Extra brown sugar and a rest in the fridge give these cookies tall, bakery-style centers that stay soft and chewy while the edges turn lightly crisp. Semisweet chips are folded in generously so every bite has a pocket of chocolate. Stack them on a plate for movie nights, lunchboxes or after-school snacks.

4.9 from 485 cooks

Pile of thick chocolate chip cookies on a white angular plate against a dark surface
Photo: Mauricio Mascaro on Pexels
Prep
20 min
Cook
12 min
Total
32 min
Serves
8
Level
Easy
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Method 7 steps

  1. Whisk the flour, baking soda, cornstarch and salt in a bowl.

  2. Whisk the melted butter with both sugars until glossy, then whisk in the egg, yolk and vanilla.

  3. Stir in the dry ingredients until just combined and fold in the chocolate chips.

  4. Cover and chill the dough at least 1 hour so it firms and the flavor deepens.

  5. Heat the oven to 350 F. Roll 3-tablespoon balls, keeping them tall, and space them 3 inches apart on parchment-lined trays.

  6. Bake 10 to 12 minutes until the edges are set and lightly golden but the centers still look slightly underdone.

  7. Cool on the tray 10 minutes to finish setting, then move to a rack or pile onto a plate.

Tap a step to mark it done.

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