American · Desserts

Chewy chocolate chip cookies

Name: Chewy chocolate chip cookies
Prep time: 20 min
Cook time: 12 min
Total time: 2 h 2 min
Yield: 20 cookies
Cuisine: American
Ingredients: 2 1/4 cups (281 grams) all-purpose flour; 1 teaspoon baking soda; 1 1/2 teaspoons cornstarch; 3/4 teaspoon fine sea salt; 3/4 cup (170 grams) unsalted butter, melted and cooled 10 minutes; 3/4 cup (150 grams) packed dark brown sugar; 1/2 cup (100 grams) granulated sugar; 1 large egg plus 1 large egg yolk; 2 teaspoons vanilla extract; 1 1/4 cups (215 grams) semisweet chocolate chips; Flaky sea salt, optional

Buttery chocolate chip cookies with caramelized edges, soft centers, and a lasting chewy bite.

About 2 hr 5 minTotal

About 35 minActive

$Cost

ModerateDifficulty

Makes 20 cookies

Equipment

A similarly sized 13 × 18-inch rimmed pan works; smaller pans make a thicker pizza.
Best starting point
Nordic Ware Naturals Half Sheet · 43100
View at Amazon
Another workable path: A similarly sized 13 × 18-inch rimmed pan works; smaller pans make a thicker pizza.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We compared exact half-sheet geometry, uncoated material, reinforced construction, heat limit, care, stable model identity, and the exact Amazon destination. Manufacturer specifications establish model 43100 and its UPC, while America's Test Kitchen reports comparative cooking and handling results. Kwilt has not baked with this pan.
Nordic Ware Naturals Half Sheet · 43100: Its 13-by-18-inch footprint gives this soft dough the intended thickness, and the uncoated aluminum supports browning on the oiled bottom. Trade-off: Hand washing is recommended, and acidic tomato left on uncoated aluminum can discolor or pit the surface over time.
Another workable path: Use another rimmed half sheet only if its outside dimensions are close to 13 by 18 inches. A smaller pan makes a thicker pizza and needs its own bake adjustment.
Sources
Nordic Ware product details
America's Test Kitchen result
Nordic Ware model and UPC registry
Amazon exact product listing

Ingredients

1× recipe · Makes 20 cookies

2 1/4 cups (281 grams) all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons cornstarch
3/4 teaspoon fine sea salt
3/4 cup (170 grams) unsalted butter, melted and cooled 10 minutes
3/4 cup (150 grams) packed dark brown sugar
1/2 cup (100 grams) granulated sugar
1 large egg plus 1 large egg yolk
2 teaspoons vanilla extract
1 1/4 cups (215 grams) semisweet chocolate chips
Flaky sea salt, optional

Instructions

Whisk flour, baking soda, cornstarch, and fine salt. In another bowl, whisk melted butter, brown sugar, and granulated sugar until glossy and lump-free, then whisk in the egg, yolk, and vanilla.
Fold dry ingredients into wet only until a few flour streaks remain, then fold in chocolate chips. Cover and chill 60 to 90 minutes until firm enough to scoop; melted-butter dough baked warm will spread too far.
Heat oven to 350°F and line with parchment. Scoop rounded 2-tablespoon portions, roll lightly, and place 3 inches apart. Keep unbaked dough chilled while the first pan bakes.
Bake one pan at a time for 10 to 13 minutes until the edges are light golden and set but the centers still look slightly soft. Immediately nudge misshapen cookies round with a wide glass or spoon and sprinkle with flaky salt if using.
Cool 10 minutes on the hot pan, where the centers finish setting, then transfer to a rack. Store airtight after completely cool; rewarm for 5 minutes at 300°F to soften the chocolate.

United StatesAmerican baking traditions

From the table

About this recipe

The American chocolate chip cookie traces to Ruth Wakefield and the Toll House tradition; this version targets reproducible chew through melted butter, brown sugar, an extra yolk, and chilled dough.

The chocolate chip cookie began as an American drop cookie and became a home-baking standard because it balances crisp edges, a soft middle, caramel notes, and pockets of chocolate. This version makes the requested chew deliberate: melted butter and extra yolk add richness, brown sugar retains moisture, cornstarch limits toughness, and a short chill controls spread without requiring a mixer. This Kwilt version follows the reviewed household adaptation: Center the strongest large-review chewy-cookie formula, keep the no-mixer melted-butter advantage, and specify chilling and carryover setting so the texture claim is reproducible rather than subjective.

Sources

Dinner does not stop at the recipe