Soozee's Thick and Chewy Chocolate Chip Cookies
Get ready to fall in love with *Soozee's Thick and Chewy Chocolate Chip Cookies*—the perfect balance of soft, buttery indulgence and rich chocolatey goodness. This classic cookie recipe stands out thanks to its secret weapon: a touch of cornstarch, which guarantees irresistibly soft and tender middles with perfectly chewy edges. Packed with two full cups of semi-sweet chocolate chips, every bite is bursting with gooey, melty satisfaction. Optional chopped walnuts or pecans add a nutty crunch for those who love a little texture. Quick to prepare in just 15 minutes and baked to perfection in under 12, these cookies are your new go-to treat for weeknight cravings or weekend baking adventures. Whether you serve them warm with a glass of milk or store them airtight for snacks throughout the week, this recipe is sure to become a family favorite.
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Ingredients
- 1 cup (softened) unsalted butter
- 1 cup (packed) light brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2.75 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 0.5 cup optional: chopped walnuts or pecans
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
Step 2
In a large mixing bowl, cream together the butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Step 3
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt.
Step 5
Gradually mix the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix.
Step 6
Fold in the chocolate chips and, if using, the chopped nuts.
Step 7
Using a medium cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing each cookie about 2 inches apart.
Step 8
Gently press down on the tops of the dough balls to slightly flatten them for even baking.
Step 9
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers still look slightly underbaked. The cookies will continue to firm up as they cool.
Step 10
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 11
Serve warm for gooey chocolate chips, or store in an airtight container at room temperature for up to a week. Enjoy!
Nutrition Facts
| Serving size | (1003.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4169.8 |
| Total Fat 200.0g | 0% |
| Saturated Fat 116.2g | 0% |
| Cholesterol 620mg | 0% |
| Sodium 2602.1mg | 0% |
| Total Carbohydrate 586.4g | 0% |
| Dietary Fiber 31.7g | 0% |
| Total Sugars 282.1g | |
| Protein 69.6g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 125.0mg | 0% |
| Iron 25.5mg | 0% |
| Potassium 519.9mg | 0% |
Source of Calories