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Chewy Chocolate Chip Cookies with gooey melted chocolate centers, golden brown and soft in the middle.

Chocolate Chip Cookies

These bakery-style chocolate chip cookies bake up thick, soft, and irresistibly chewy with pools of melted chocolate in every bite.
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Prep Time 20 minutes
Cook Time 14 minutes
Chill Time 2 hours
Total Time 2 hours 34 minutes
Servings: 20 Cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 280
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 ¼ cups all-purpose flour spooned and leveled for accuracy
  • 1 teaspoon baking soda for lift
  • 1 ½ teaspoons cornstarch for extra softness
  • ½ teaspoon salt to balance sweetness
  • ¾ cup unsalted butter melted and slightly cooled
  • ¾ cup brown sugar packed for moisture and chew
  • ½ cup granulated sugar for structure and sweetness
  • 1 large egg at room temperature for smooth mixing
  • 1 egg yolk at room temperature for richness
  • 2 teaspoons vanilla extract for flavor
  • 1 ¼ cups semi-sweet chocolate chips or chunks for bigger pockets of chocolate

Method
 

  1. Whisk the flour, baking soda, cornstarch, and salt together in a large bowl until evenly combined.
  2. In a separate bowl, stir together the melted butter, brown sugar, and granulated sugar until smooth and glossy.
  3. Beat in the egg and extra yolk until fully blended, then stir in the vanilla extract until the mixture looks uniform and silky.
  4. Pour the wet mixture into the bowl of dry ingredients and stir just until a thick, shiny dough forms with no dry patches.
  5. Gently fold in the chocolate chips, making sure they are spread throughout the dough.
  6. Cover the bowl tightly and refrigerate the dough for at least 2 hours so it can firm up and bake thicker.
  7. When ready to bake, set the oven to 325°F (163°C) and line baking sheets with parchment paper or silicone mats.
  8. If the dough is very firm, let it sit out for about 15 minutes, then scoop portions and roll them into tall, thick mounds rather than wide balls.
  9. Arrange the dough portions on the prepared baking sheets, leaving plenty of space between each one for spreading.
  10. Bake for 13–14 minutes, until the edges look lightly golden while the centers still appear soft and underbaked.
  11. Let the cookies rest on the hot pan for about 10 minutes before moving them to a rack to cool completely and finish setting.

Nutrition

Serving: 65gCalories: 280kcalCarbohydrates: 36gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 180mgPotassium: 110mgFiber: 2gSugar: 22gVitamin A: 250IUCalcium: 30mgIron: 1.6mg

Notes

Caption-style recipe notes (MSI + emotional recall).

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