Chewy Secret Chocolate Chip Cookies
Indulge in the irresistible charm of these Chewy Secret Chocolate Chip Cookies, where every bite offers a perfect balance of gooey centers and delightfully crisp edges. Made with a carefully crafted combination of dark and milk chocolate chips, a touch of cornstarch for that soft texture, and the optional addition of espresso powder for a subtle depth of flavor, these cookies are anything but ordinary. The dough’s chilling time is the secret to enhancing their rich flavor and chewy perfection, while the use of both an egg and a yolk ensures optimal moisture. With a quick prep time and a comforting homemade feel, these cookies are the ultimate crowd-pleaser for dessert lovers. Perfect for holiday baking, a cozy snack, or freezing for an anytime treat, they’re sure to become your new chocolate chip cookie obsession!
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Recipe Information
Ingredients
- 170 grams unsalted butter, melted and slightly cooled
- 150 grams light brown sugar, packed
- 100 grams granulated sugar
- 1 piece large egg
- 1 piece large egg yolk
- 2 teaspoons vanilla extract
- 240 grams all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon cornstarch
- 200 grams dark chocolate chips
- 50 grams milk chocolate chips
- 0.5 teaspoon instant espresso powder (optional, but recommended)
Instructions
In a large bowl, whisk together the melted butter, light brown sugar, and granulated sugar until smooth and creamy—about 2 minutes.
Add the egg, egg yolk, and vanilla extract to the mixture, and whisk again until fully incorporated and slightly fluffy.
In a separate medium bowl, sift together the all-purpose flour, baking soda, salt, and cornstarch. If using, add the instant espresso powder to the dry ingredients.
Gradually mix the dry ingredients into the wet ingredients, stirring with a silicone spatula or wooden spoon until just combined. Avoid overmixing.
Fold in the dark chocolate chips and milk chocolate chips until evenly distributed throughout the dough.
Cover the dough with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours) for enhanced flavor and better texture.
When ready to bake, preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper.
Using a tablespoon or cookie scoop, portion out the dough into balls about 2 tablespoons in size. Place each dough ball about 2 inches apart on the prepared baking sheets.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers still look slightly undercooked.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
4376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.9 g | 286% | |
| Saturated Fat | 132.5 g | 662% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 748 mg | 249% | |
| Sodium | 2610 mg | 113% | |
| Total Carbohydrate | 568.7 g | 207% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 351.0 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 445 mg | 34% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 1816 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
