Classic Chewy Chocolate Chip Cookies

Name: Classic Chewy Chocolate Chip Cookies
Prep time: 30 min
Total time: 1 h
Yield: 30 serving(s)
Ingredients: 3 c. all-purpose flour, spooned and leveled; 1 tsp. baking soda; 1 tsp. cornstarch; 1/2 tsp. kosher salt; 1 c. (2 sticks) unsalted butter, at room temperature; 1 1/2 c. packed dark brown sugar; 2 large eggs; 1 tsp. pure vanilla extract; 1 1/2 c. semisweet chocolate chips, plus 1/2 cup for tops; Flaky sea salt, for sprinkling

Sometimes you just can't beat a classic.

By Beth BranchPublished: May 8, 2023

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Becky Luigart-Stayner

Yields:

30 serving(s)

Prep Time:

30 mins

Total Time:

1 hr

Is there any food that'll send you straight back to childhood bliss faster than a homemade chocolate chip cookie? Even just the smell of them baking fills our hearts with joy. And if you're team chewy cookie, then this recipe is just for you!

But be sure to make a batch big enough to share! Family and friends will start heading for the kitchen as soon as you slide these into the oven. (Prefer a crispier chocolate chip cookie? We've got that recipe right this way!)

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Ingredients

3 cups all-purpose flour, spooned and leveled
1 tsp. baking soda
1 tsp. cornstarch
1/2 tsp. kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups packed dark brown sugar
2 large eggs
1 tsp. pure vanilla extract
1 1/2 cups semisweet chocolate chips, plus 1/2 cup for tops
Flaky sea salt, for sprinkling

Directions

1. Step 1Preheat oven to 350°F. Line three baking sheets with parchment paper. Whisk together flour, baking soda, cornstarch, and kosher salt in a bowl.
2. Step 2Beat butter and brown sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes. Beat in eggs, 1 at a time, beating until combined after each addition. Beat in vanilla. Slowly beat in flour mixture until combined. Stir in chocolate chips.
3. Step 3Scoop dough onto prepared baking sheets (about 2 tablespoons each), arranging them 2 inches apart. Press 5 to 6 additional chocolate chips on the tops of each ball of dough. Bake, in batches, until crisp around the edges, 10 to 12 minutes. Sprinkle with sea salt. Cool on the pans for 5 minutes, then transfer to a wire rack to cool completely.