Description
Experience the magic of giant, thick, and chewy bakery-style cookies right from your own kitchen. This simple, no-mixer recipe uses melted butter and a hint of cornstarch to achieve that classic soft texture and golden-brown finish in just about an hour.
Ingredients
- 1 cup unsalted butter, melted and cooled
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 1/4 cups all-purpose flour
- 1 1/2 cups chocolate chips
Instructions
- Whisk the melted and cooled butter with the brown and granulated sugars in a large bowl until well combined.
- Add the egg and vanilla extract, whisking briskly until the mixture is smooth and emulsified.
- Whisk in the cornstarch, baking soda, baking powder, and salt.
- Use a spatula to gently stir in the flour just until no streaks remain, then fold in the chocolate chips.
- Divide the dough into 8 large portions (about 4 ounces each) and shape into tall balls; refrigerate for 30 minutes.
- Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Bake for 13–18 minutes until the edges are golden but the centers remain slightly soft.
- Let the cookies cool on the baking sheet for 15 minutes to set before moving them.
Notes
For the most accurate results, use a kitchen scale to measure your flour and ensure each cookie dough ball is exactly 4 ounces. If you prefer a darker, more complex flavor, try chilling the dough balls for up to 24 hours instead of the standard 30 minutes to allow the sugars to fully hydrate.
- Prep Time: 45 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American