Simple Chewy Chocolate Chip Cookie Recipe
This Chewy Chocolate Chip Cookie Recipe 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 with no mixer needed!
Servings: 22 cookies
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
Instructions
- In a large microwave-safe bowl, melt the butter. Set aside to cool to room temperature, as hot butter will melt the sugars and make the cookies greasy.
- Once the butter has cooled to room temperature, add both sugars and using a whisk, mix briskly for 30 seconds. Stir in the egg, vanilla, and maple syrup, then whisk again until fully emulsified, smooth, and creamy, about 1 minute.
- Add cornstarch, baking soda, baking powder, and salt. Whisk until combined. Add flour and chocolate chips. Switch to electric hand mixers and mix until just combined. Don’t over-mix.
- Cover and refrigerate for 20 minutes or until firm enough to roll. Roll dough into tall, cylindrical balls (about 40 grams or 2 1/2 tablespoons each). Place on a parchment-lined pan and chill for another 20 minutes.
- Heat oven to 325°F. Line a baking sheet with parchment paper or a silicone baking mat. Arrange 6 cookies at a time, leaving plenty of space for spreading.
- Bake for 9-14 minutes, until edges are just starting to brown. Remove while centers still look ever so slightly underbaked. They will finish baking on the tray.
- Remove from the oven and immediately press the remaining 1/4 cup chocolate chips on top. Use a metal spatula to gently nudge in any uneven edges. Cool on the tray for 5 minutes, then transfer to a wire rack.
Video
Notes
Note 1: Dark brown sugar adds a richer, toffee-like flavor but may cause more spreading. Use light brown sugar for less spread.
Storage: Best enjoyed within 2 days. Store cooled cookies in an airtight container at room temperature for up to 1 week.
Nutrition
Serving: 1serving | Calories: 253kcal | Carbohydrates: 40g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 168mg | Potassium: 50mg | Fiber: 1g | Sugar: 19g | Vitamin A: 202IU | Calcium: 24mg | Iron: 1mg