These Chewy Chocolate Chip Cookies stay soft even after they’ve cooled. Bread flour, egg yolk, and corn syrup are what gives these cookies their chewy texture. You’ll fall in love with these after just one bite!
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 34
Ingredients
¾cup(170g)unsalted butter, melted and cooled
¾cup(158g)light brown sugar, packed
⅓cup(67g)granulated sugar
1large egg, at room temperature
1large egg yolk, at room temperature
1tablespoonvanilla extract
1tablespoonlight corn syrup
2cups(260g)all-purpose flour
⅓cup(43g)bread flour
1teaspoonbaking soda
½teaspoonsalt
1cup(170g)semisweet chocolate chips
Instructions
In a larger bowl, beat the butter and both sugars together with an electric mixer until fluffy, about 3 minutes. Scrape down the sides of the bowl as needed. Beat in the egg and egg yolk, followed by the vanilla and corn syrup.
In a medium bowl, add both flours, baking soda, and salt. Stir with a whisk to combine. Add all the flour mixture to the butter mixture and beat on low speed just until almost fully combined. Gently fold in the chocolate chips. Cover with plastic wrap and refrigerate for at least 4 hours.
Preheat the oven 350ºF. Set the cookie dough on the counter to soften slightly for 10 minutes. Roll the dough into 1 tablespoon-sized balls and place 2 inches apart on a baking sheet lined with parchment paper or a silicone mat.
Bake for 10-12 minutes, rotating halfway through, or until lightly brown around the edges and just underdone in the center. Cool cookies on the pan for 10 minutes. Remove from the pan and cool completely on a wire rack.
Notes
Make ahead tip
Cookie dough can be kept covered in the refrigerator for up to 3 days. Bring to room temperature and continue with step 3
Baked cookies will keep for up to 1 week stored in an airtight container at room temperature. They can also be stored in the freezer for up to 3 months.