Who doesn't love a warm, chewy chocolate chip cookie, just out of the oven? This chocolate chip cookie recipe creates thick and buttery cookies with crispy edges and soft, chewy centers. With no chilling required, you will be enjoying a warm cookie in just 30 minutes!
Prep Time15 minutesminutes
Cook Time10 minutesminutes
Additional Time5 minutesminutes
Total Time30 minutesminutes
14tablespoonsunsalted butter, softened
¾cuplight brown sugar
1heaping cupsemi-sweet chocolate chips, or chocolate chunks
Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Set aside.
In a medium bowl, whisk together the flour, cornstarch, baking soda and salt. Set aside.
In a stand mixer, beat butter and sugars until light and fluffy, about 3 minutes. Add egg and vanilla extract.
Add dry ingredients, mixing until completely combined. Stir in chocolate chips until evenly distributed.
Roll two balls of dough (each ball consisting of 1 heaping tablespoon of dough) and stack them vertically on top of each other. Place them on the prepared baking sheet, leaving about two inches for spreading. Continue with remaining dough.
Bake for 10 to 12 minutes, or until the edges are just set and cookies are a light golden brown. The cookies will not look set in the center, but they will finish cooking while cooling on cookie sheet!
Remove from the oven and allow the cookies to rest on baking sheet for 5 minutes, for the centers to set. Serve warm, or transfer cookies to a wire rack to cool completely before storing.
Store: Store cookies in an airtight container at room temperature for up to 5 days. Store with a slice of bread to keep soft, replacing the slice as it becomes stale.FreezeCookies: For extra protection, wrap each cookie in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the fridge, or at room temperature for 30 minutes. Freeze Dough: Freeze unbaked dough balls on a sheet pan for 30 minutes. Transfer to an airtight, freezer safe container and freeze for up to 6 months. When ready to bake, place frozen dough balls on prepared baking sheets. Bake as directed, but add about 2 extra minutes to the bake time.Measure Flour: Do not scoop from a packed bag of flour, it will create overly dense cookies. Instead, fluff the flour with a fork. Then spoon the flour into a measuring cup and level it off with a knife.Don’t Over-Bake: To ensure your cookies have a soft and chewy center, you want to remove them from the oven as soon as the edges are set and they are a nice light brown color. The center will continue to set up as they cool on the baking sheet. Leaving the cookies in longer, can lead to crunchy, crumbly cookies.Picture-Perfect: If looks matter to you, form the dough as shown and press a few chocolate chips directly on top. Immediately after baking, use a large biscuit cutter to swirl around the cookies edges. This will give them perfectly round and even edges.Flaky Sea Salt: I love to sprinkle a little flaky sea salt on top of the cookies right as they come out of the oven. It gives them the perfect sweet and salty balance!Chill The Dough: If you have the extra time, you can chill the chocolate chip cookie dough for up 48 hours before baking. This helps the flour to absorb and will create an even thicker cookie!Brown Butter: One of my personal favorites! Follow my how to brown butter tutorial and let it cool completely and continue with the recipe as written.