Ingredients
Equipment
Method
Step 1: Combine Dry Ingredients
- In a large bowl, whisk together the all-purpose flour, baking soda, cornstarch, and salt. Set this bowl aside.
Step 2: Combine Wet Ingredients
- In a medium bowl, whisk the melted unsalted butter, brown sugar, and granulated sugar together until all lumps are gone and the mixture is smooth and glossy.
- Next, whisk in the large egg and egg yolk until they are fully combined. Finally, whisk in the pure vanilla extract.
Step 3: Combine Wet and Dry Ingredients
- Pour the wet mixture into the bowl of dry ingredients. Using a large spoon or spatula, mix them together gently until just combined. The dough will be noticeably soft, thick, and shiny.
- Fold in the semi-sweet chocolate chips. Integrate them thoroughly.
Step 4: Chill the Dough
- Cover the cookie dough tightly with plastic wrap and refrigerate it for at least 2 hours. For optimal texture and to prevent overspreading, chill the dough overnight.
Step 5: Portion and Shape the Dough
- Preheat your oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone baking mats.
- If your dough has chilled for longer than 2 hours and is very firm, let it sit at room temperature for about 15 minutes to soften slightly.
- Using a cookie scoop or a Tablespoon measuring spoon, portion the chilled cookie dough. For extra-large cookies, use about 3 scant Tablespoons (roughly 2 ounces, or 60g). For medium-large cookies, use about 2 heaping Tablespoons (about 1.75 ounces, or 50g).
- Roll each portion into a ball. Then, use your fingers to shape the cookie dough so it is taller rather than wide, almost like a cylinder. Repeat with the remaining dough, arranging the cookies about 3 inches apart on the prepared baking sheets.
Step 6: Bake the Cookies
- Bake the cookies for 13–14 minutes. The edges should be very lightly browned, but the centers will still look quite soft.
Step 7: Cool and Enjoy
- Allow the baked cookies to cool on the baking sheet for 10 minutes before carefully transferring them to a cooling rack to cool completely.
- While the cookies are still warm, you may press a few extra chocolate chips into the tops for an enhanced visual appeal. This step is entirely optional.
Notes
Always use room-temperature eggs for better emulsification and a smoother dough texture. Measure your all-purpose flour accurately using the spoon and level method to avoid dry, crumbly dough. Chill the dough for at least 2 hours, or preferably overnight, for the best soft and chewy texture and to prevent spreading. Roll the cookie dough balls into extra tall columns before baking to ensure your cookies bake up thick and chewy. If your dough is very hard after chilling, let it sit at room temperature for about 15 minutes to make it more manageable. Store baked cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze baked cookies in a freezer-safe bag or container for up to 2 months. You can also freeze unbaked cookie dough balls for up to 3 months. Nutrition information is estimated based on common ingredients and serving sizes and may vary.