1-First, in a large bowl, whisk together the 2 and 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1 and 1/2 teaspoons cornstarch, and 1/2 teaspoon salt. This mix forms the foundation that helps keep your cookies soft and chewy. Make sure to combine them well for an even base.

2-Next, in a separate bowl, whisk the 3/4 cup melted and cooled unsalted butter with 3/4 cup packed light or dark brown sugar and 1/2 cup granulated sugar until smooth. Brown sugar adds moisture for that chewy bite, while the white sugar helps with a slight crisp. This step is key to getting the texture just right.

3-Mixing the Wet Ingredients: Now, add 1 large egg and 1 egg yolk, both at room temperature, along with 2 teaspoons pure vanilla extract, and mix everything until it’s well blended. The extra egg yolk boosts richness and chewiness, making your soft chewy chocolate chip cookies even better. Using room-temperature eggs helps them incorporate smoothly.

4-Combine the wet and dry ingredients using a spoon or spatula to form a soft, shiny dough. Be gentle to avoid overmixing, which can make the cookies tough. Once mixed, fold in the 1 and 1/4 cups semi-sweet chocolate chips or chunks for those melty surprises in every bite. For a fun twist, check out our no-churn ice cream recipe to pair with your cookies.

5-Cover the dough and chill it in the refrigerator for at least 2 hours or up to 3 days; this prevents spreading and ensures thicker cookies. Preheat your oven to 325 degrees Fahrenheit and line baking sheets with parchment paper or silicone mats. If the dough has chilled longer, let it sit at room temperature for 15 minutes to make shaping easier.

6-Baking and Cooling: Scoop the dough into 3-tablespoon portions for extra-large cookies or 2 heaping tablespoons for medium-large ones, shaping them into tall, lumpy cylinders. Space them 3 inches apart on the sheets to allow for even baking. Bake for 13 to 14 minutes until the edges are lightly browned but the centers stay soft.

7-Let the cookies cool on the baking sheet for 10 minutes, then move them to a wire rack. If you like, press a few extra chocolate chips on top while they’re warm for a polished look. This step locks in that soft chewy chocolate chip cookies’ charm, and they store well covered at room temperature for up to a week.