By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 24
157 cal · 45 min
Soft and Chewy Chocolate Chip Cookies
Recipe GLPR4f3aa46957e37c
These soft and chewy chocolate chip cookies deliver the perfect balance of texture with a tender crumb and rich chocolate flavor. The combination of whole egg and egg yolk, along with cornstarch and brown sugar, creates an irresistibly chewy interior with slightly crispy edges. Golden-baked to perfection in just 12-13 minutes.
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Ingredients
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup dark brown sugar
1 large egg
1 egg yolk
1½ tsp vanilla extract
2 Tbsp whole milk
1½ cups all-purpose flour
½ tsp baking powder
¾ tsp baking soda
2 tsp cornstarch
½ tsp salt
1⅔ cups semisweet chocolate chips
Directions
Preheat your oven to 350°F. In a large bowl, cream together the softened butter, granulated sugar, and dark brown sugar using an electric mixer until the mixture is light, fluffy, and pale in color, about 3–4 minutes.
Add the whole egg, egg yolk, vanilla extract, and milk to the butter mixture. Mix on low to medium speed until all ingredients are just combined; do not overmix.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cornstarch, and salt. Add the dry ingredients to the wet mixture and stir with a spatula or on low speed until no streaks of flour remain.
Fold in the semisweet chocolate chips until they are evenly distributed throughout the dough. Scoop the dough into balls approximately 1 inch in diameter and place them on parchment-lined baking sheets, spacing them about 2 inches apart. Gently flatten each ball slightly with your hand.
Bake at 350°F for 12–13 minutes, until the edges are light golden brown but the centers still appear slightly underbaked. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Comments
Every ingredient is a pantry staple at every Charlotte grocer—no special stops needed. The stated 45 minutes is honest for mixing, chilling, and baking if you're organized, though a home baker might land closer to 50 with cooling. At roughly 35–45 cents per cookie depending on chocolate chip brand and butter prices, this is genuinely cheap. The cornstarch trick for chewiness is smart and works, making these worth repeating over ordinary chocolate chip recipes, though leftovers in an airtight container do reheat well in a low oven.
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