Thick And Chewy Chocolate Chip Cookies
Servings 30Cookies
Prep Time 30minutes (plus 2 hours chill time)
Cook Time 18minutes
  1. Mix the dry ingredients. In a medium bowl, stir together the flour, cornstarch, baking powder, baking soda, and salt.
  2. Cream the butter and sugar.
    In a large bowl, Beat the melted butter, brown sugar, and granulated sugar with an electric mixer on medium speed until well blended and light and fluffy, about two minutes. Beat in the egg and egg yolks, then beat in vanilla until well blended
  3. Beat the ingredients.
    Add the flour mixture to the butter and sugar mixture, and beat with an electric mixer on medium speed until blended. With spoon, stir in the chocolate chips.
  4. Refrigerate the dough.
    Drop the dough in large (3 tablespoon) lumps on a large baking sheet or two baking sheets, leaving about 2 inches between cookies. Cover the dope with plastic wrap and refrigerate at least two hours or overnight.
  5. Preheat the oven to 350 F.
  6. Bake the cookies.
    Bake for 15 to 18 minutes on ungreased baking sheet or baking sheet lined with parchment paper, or until lightly browned around the edges, rotating the pans halfway through cooking. Cool slightly, then transfer the cookies to a wire rack to cool completely.
Recipe Notes

Try Instead:

Instead of mini chocolate chips, use another favorite – white chocolate, butterscotch, or peanut butter chips all work!

Helpful Hint:

A large trigger ice cream scoop helps make cookies the same size. Flatten the cookies slightly before baking if using an ice cream scoop.

Troubleshooting Tip:

The melted butter should be slightly warm when adding it to other ingredients, but make sure it’s not hot. If it’s too hot, it may cook the eggs before you bake the cookies!

About the Reviewer:

Chris Sadler is WebAdmin and Reviewer for
RecipesNow! The Reviews And Recipes Magazine
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