Chewy Chocolate Chip Cookies
- 25m Prep Time
- 20m Cook Time
- 45m Ready In
These chewy chocolate chip cookies are filled with melty chocolate chunks and can be made vegan. The dough is chilled for at least 24 hours for best texture.
Ingredients
- 789 ml all-purpose flour
- 78.9 ml cornstarch
- 7.39 ml baking powder
- 6.16 ml baking soda
- 6.16 ml kosher salt
- 296 ml unsalted butter at room temperature
- 355 ml dark brown sugar firmly packed
- 177 ml granulated sugar
- 2 large eggs
- 14.8 ml pure vanilla extract
- 454 g bittersweet chocolate chunks
- 473 ml walnuts or pecans toasted (optional)
Nutrition (per serving, estimated)
Estimated based off 8 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 52.1 mg
- Iron: 1.85 mg
- Magnesium: 9.51 mg
- Phosphorus: 73.7 mg
- Potassium: 56.4 mg
- Zinc: 0.38 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 789 ml all-purpose flour
- 78.9 ml cornstarch
- 7.39 ml baking powder
- 6.16 ml baking soda
- 6.16 ml kosher salt
- 177 ml granulated sugar
- 2 large eggs
- 14.8 ml pure vanilla extract
- 454 g bittersweet chocolate chunks
Prepare
- 296 ml unsalted butter, at room temperature
- 355 ml dark brown sugar, firmly packed
- 473 ml walnuts or pecans, toasted (optional)
Let's Cook
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Step 1.
In a large bowl, whisk together the flour, cornstarch, baking powder, and baking soda. Set aside.
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Step 2.
Using an electric mixer, beat the butter, brown sugar, and granulated sugar in a large bowl on medium speed until very light and fluffy, about 5 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
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Step 3.
Reduce the mixer speed to low, add the dry ingredients, and mix until just combined, 5 to 10 seconds. Fold in the chocolate chunks and walnuts (if using) with a spatula.
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Step 4.
Transfer the dough to a large resealable plastic bag and refrigerate for at least 24 hours and up to 72 hours.
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Step 5.
When ready to bake, heat the oven to 350°F. Line a baking sheet with parchment paper.
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Step 6.
Scoop 6 scant ½-cupfuls of chilled dough onto the prepared sheet, spacing them 3 inches apart. Bake until golden brown at the edges but still very soft in the center (cookies will look very underbaked), 18 to 20 minutes. For chewier cookies, bake 18 minutes; for crisper edges, bake 20 minutes.
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Step 7.
Transfer the baking sheet to a cooling rack. For crisper edges, transfer cookies from the sheet to the rack to cool. For the chewiest cookies, let them cool completely on the baking sheet. Repeat with remaining dough, or store the dough in the refrigerator for later use.