Very Chewy Chocolate Chip Cookies
Get ready to indulge in the ultimate cookie experience with these Very Chewy Chocolate Chip Cookies! Perfectly soft and irresistibly gooey, these cookies strike the ideal balance between rich buttery flavor and an ooey-gooey texture. The secret lies in a few key steps: melted butter for extra moisture, a spoonful of cornstarch for added tenderness, and just the right ratio of brown sugar to granulated sugar for a deep caramelized sweetness. Studded with 250 grams of luscious chocolate chips or chunks, each bite is packed with melty chocolate goodness. Ready in just 25 minutes from start to finish, these crowd-pleasers are perfect for bake sales, afternoon snacks, or late-night cravings. Whether enjoyed warm out of the oven or saved for later, these cookies deliver pure chewy perfection!
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 200 grams brown sugar
- 100 grams granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 300 grams all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 2 teaspoons cornstarch
- 250 grams chocolate chips or chunks
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a microwave-safe bowl or small saucepan, melt the unsalted butter until just melted, but not hot. Let it cool slightly.
In a large mixing bowl, combine the brown sugar and granulated sugar. Pour in the melted butter and whisk until smooth and creamy.
Add the eggs and vanilla extract to the sugar mixture, mixing well until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cornstarch.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid over-mixing to prevent tough cookies.
Fold in the chocolate chips or chunks using a spatula, ensuring they are evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, portion out the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden but the centers look slightly undercooked.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5-10 minutes before transferring to a wire rack to cool completely. The cookies will firm up as they cool.
Enjoy warm or store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.4 g | 286% | |
| Saturated Fat | 126.2 g | 631% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 753 mg | 251% | |
| Sodium | 2675 mg | 116% | |
| Total Carbohydrate | 685.9 g | 249% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 424.5 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 440 mg | 34% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 1710 mg | 36% | |
*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.
