These chocolate chip cookies are designed for a soft, chewy texture with lightly crisp edges.

Melted butter, brown sugar, cornstarch, and an extra egg yolk create a tender, substantial cookie, while semisweet chocolate provides balanced sweetness and rich flavor.

The dough comes together without a mixer, making this a straightforward recipe for homemade baking.

Ingredients

- 2¼ cups (281 g) all-purpose flour, spooned and leveled

- 1 teaspoon baking soda

- 1½ teaspoons cornstarch

- ½ teaspoon salt

- ¾ cup (170 g) unsalted butter, melted and cooled

- ¾ cup (150 g) packed light or dark brown sugar

- ½ cup (100 g) granulated sugar

- 1 large egg plus 1 egg yolk, at room temperature

- 2 teaspoons pure vanilla extract

- 1¼ cups (225 g) semisweet chocolate chips or chocolate chunks

How to Make the Cookies

1. Combine the dry ingredients

In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.

2. Prepare the butter mixture

In a large bowl, whisk the melted and cooled butter with the brown sugar and granulated sugar until smooth and well combined. Add the egg and egg yolk, followed by the vanilla extract, and whisk until fully incorporated.

3. Make the dough

Gradually add the dry ingredients to the butter mixture. Stir with a spatula or wooden spoon until no dry flour remains. Do not overmix. Fold in the chocolate chips or chunks until evenly distributed.

4. Chill the dough

Cover the bowl tightly and refrigerate the dough for at least 2 hours and up to 3 days. Chilling firms the butter and helps control spreading during baking.

5. Prepare for baking

Preheat the oven to 325°F (163°C). Line baking sheets with parchment paper or silicone baking mats. If the chilled dough is too firm to portion easily, allow it to stand at room temperature for about 15 minutes.

6. Portion and bake

Divide the dough into evenly sized portions and arrange them on the prepared baking sheets, leaving sufficient space between each cookie. Bake for approximately 13 minutes, or until the edges are set and lightly golden while the centers remain slightly soft. Baking time may vary depending on the size of the cookies and individual oven performance.

7. Cool

Allow the cookies to cool on the baking sheet for 5–10 minutes before transferring them to a wire rack. The residual heat will continue setting the centers as they cool.

Tips for Consistent Results

Measure flour carefully. Spoon the flour into the measuring cup and level it rather than scooping directly from the container. For maximum accuracy, use a kitchen scale.

Cool the butter before mixing. Slightly cooled butter prevents the mixture from becoming unnecessarily warm.

Chill the dough thoroughly. This is particularly important because melted butter makes the dough relatively soft.

Avoid overmixing. Mix only until the flour is incorporated to maintain a tender texture.

Keep portions uniform. Similar-sized portions bake at the same rate, producing more consistent results.

Storage and Freezing

Refrigerate unbaked dough in a tightly covered container for up to 3 days. For longer storage, portion the dough and freeze the pieces until firm, then transfer them to an airtight freezer-safe container or bag.

Store baked cookies in an airtight container at room temperature for several days. For frozen dough, baking time may need to be adjusted depending on the portion size and whether the dough is baked frozen or partially thawed.

These chewy chocolate chip cookies combine a simple preparation method with carefully balanced ingredients to deliver a soft, substantial texture and rich chocolate flavor. Proper flour measurement, thorough chilling, and careful baking are the key steps for consistent results. With no mixer required, this recipe offers an accessible way to prepare bakery-style chocolate chip cookies at home.