Chewy Chocolate Chip Cookies

4.94 from 16 votes

Chewy Chocolate Chip Cookies are deliciously sweet, soft on the inside, and crisp on the outside, and the best part is they’re easy to make using just one bowl and a spoon—no mixer needed!

Prep Time15

Cook Time9

Chilling Time1

Total Time1 24

Course: Dessert, Snack

Cuisine: American

Keyword: chewy chocolate chip cookies

Servings: cookies

Author: Chelsea Lords

Cost: $4.25

Equipment

Large bowl microwave-safe
Sheet pan (15" x 10") lined

Ingredients

8 tablespoons unsalted butter
1/2 cup light brown sugar or dark brown sugar, see note 1
1/3 cup granulated sugar
1 large egg
1/2 tablespoon vanilla extract
2 tablespoons maple syrup
2 teaspoons cornstarch
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1-3/4 cups all-purpose flour
1-1/4 cups chocolate chips divided

US - Metric

Instructions

In a very large, microwave-safe bowl, melt the butter. Once melted, refrigerate for 5 minutes. Hot butter will melt the sugars and make the cookies greasy.
Once butter is cooled to room temperature, stir in both sugars. Briskly mix with a whisk or wooden spoon until smooth and integrated, about 1 minute. Stir in the egg, vanilla extract, and maple syrup. Stir again until fully smooth.
Add cornstarch, baking soda, baking powder, and salt. Mix well. Add flour (see note 2) and mix until just combined. Don’t overmix. Gently stir in 1 cup of chocolate chips until combined.
Cover the bowl tightly and chill for 1 hour.
Preheat oven to 325°F. Line a sheet pan with parchment paper or use a silicone baking mat.
Roll dough into tall cylindrical balls. Dough balls should be about 2-1/2 tablespoons each. Place 6–8 dough balls on a sheet pan to give the cookies plenty of room to spread. Place the tray back in the fridge for 10 minutes.
Bake for 9–14 minutes. The cookies will continue to bake slightly out of the oven, so take them out as soon as the edges start to lightly brown. It’s better to under-bake than to over-bake.
Remove from the oven and press the remaining 1/4 cup chocolate chips onto the tops of the cookies. Allow to cool on the baking tray for 5 minutes before transferring them to a cooling rack.

Video

Notes

Note 1: For a richer toffee-like flavor, use dark brown sugar. The cookies will spread a bit more and won’t be as pretty, but if you like toffee-flavored cookies, it’s worth it.

Note 2: If you have a kitchen scale, I highly recommend weighing the flour to get 240 grams. How flour is measured can greatly vary from person to person, so weight is always going to be most accurate measurement.

Storage: I like these cookies best the first 2 days. They last up to a week, but they begin to lose texture and flavor. To store, place completely cooled cookies in an airtight container and keep at room temperature.

Nutrition