Chewy Chocolate Chip Cookies are flavorful and sweet with soft interiors and slightly crispy edges. Plus these cookies are easy to make -- you'll only need one bowl and a spoon -- no hand or stand mixer required!
MELT BUTTER AND COOL: In a very large, microwave-safe bowl, melt the butter. Once melted, refrigerate for 5 minutes. It's important that the butter isn't hot when you add in the sugars or it will melt the sugar and make the cookies greasy.
ADD WET INGREDIENTS: Once butter is cooled to room temperature, stir in the light brown sugar and white sugar. 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 DRY INGREDIENTS: Add in the cornstarch, baking soda, baking powder, and salt. Mix well. Add in the correctly measured (See Note 2) flour and mix until just combined. Don't overmix. Gently stir in 1 cup of chocolate chips until combined.
CHILL DOUGH: Cover the bowl tightly and chill for 1 hour.
PREHEAT OVEN: Preheat the oven to 325 degrees F. Line a pan with parchment paper or use a nonstick liner.
ROLL DOUGH BALLS: Roll balls of dough into tall cylindrical balls (see picture above for shape and size). Place 6-8 cookie balls on a sheet to give the cookies plenty of room to spread. Dough balls should be about 1.7 ounces (~2 and 1/2 tablespoons or 48 grams). Place the tray back in the fridge for 10 minutes (dough gets warmed being rolled into balls and handled!).
BAKE: Bake for 9-14 minutes, erring on the side of under-baking, which keeps them soft and chewy (We like ours right at 12-13 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.
MAKE 'EM PRETTY: Remove from the oven and press the remaining 1/4 cup chocolate chips onto the tops of the cookies (this ensures even placement of chocolate and also makes them look pretty). Allow to cool on the baking tray for 5 minutes before transferring them to a cooling rack.
STORAGE: We like these cookies best on days1 and 2. They do last up to a week, but they begin to lose texture and flavor. To store: place in an airtight container and keep at room temperature. Wait until cookies are completely cooled before adding to the container.
Video
Notes
Note1: Sugar: For a richer toffee-like flavor, use dark brown sugar. These cookies do spread a bit more and are a little less pretty with the dark brown sugar as compared to the light brown sugar; if you like toffee-flavored cookies, though, it's worth it.Note2: Flour measurement: 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 with a scale.