Perfectly Thick, Chewy Chocolate Chip Cookies

Serves 1
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Directions

  1. 1Use 1/3 granulated sugar and 2/3 light brown sugar for crispy edges and a chewy center, ensuring cookies stay softer longer.
  2. 2Use 1/3 granulated sugar and 2/3 light brown sugar for crispy edges and a chewy center, ensuring cookies stay softer longer.
  3. 3Use 1/3 granulated sugar and 2/3 light brown sugar for crispy edges and a chewy center, ensuring cookies stay softer longer.
  4. 4If your recipe calls for two eggs, omit one egg white and use one whole egg plus one yolk for more structure and chew.
  5. 5If your recipe calls for two eggs, omit one egg white and use one whole egg plus one yolk for more structure and chew.
  6. 6If your recipe calls for two eggs, omit one egg white and use one whole egg plus one yolk for more structure and chew.
  7. 7For recipes with about 280 grams of all-purpose flour, add 30 grams of cornstarch to the dry ingredients for added structure, softness, and a thick, fresh texture.
  8. 8For recipes with about 280 grams of all-purpose flour, add 30 grams of cornstarch to the dry ingredients for added structure, softness, and a thick, fresh texture.
  9. 9For recipes with about 280 grams of all-purpose flour, add 30 grams of cornstarch to the dry ingredients for added structure, softness, and a thick, fresh texture.
  10. 10Mix cornstarch with your dry ingredients.
  11. 11Mix cornstarch with your dry ingredients.
  12. 12Mix cornstarch with your dry ingredients.
  13. 13Use European-style butter with higher fat content and less water for better color, flavor, caramelization, and a fresher cookie. Ensure the butter is soft, not melted, to avoid a crispier texture.
  14. 14Use European-style butter with higher fat content and less water for better color, flavor, caramelization, and a fresher cookie. Ensure the butter is soft, not melted, to avoid a crispier texture.
  15. 15Use European-style butter with higher fat content and less water for better color, flavor, caramelization, and a fresher cookie. Ensure the butter is soft, not melted, to avoid a crispier texture.

Ingredients

  • 0.33 parts granulated sugar
  • 0.33 parts granulated sugar
  • 0.33 parts granulated sugar
  • 0.67 parts light brown sugar
  • 0.67 parts light brown sugar
  • 0.67 parts light brown sugar
  • 1 eggs
  • 1 eggs
  • 1 eggs
  • 1 egg yolk
  • 1 egg yolk
  • 1 egg yolk
  • 280 grams all-purpose flour
  • 280 grams all-purpose flour
  • 280 grams all-purpose flour
  • 30 grams cornstarch
  • 30 grams cornstarch
  • 30 grams cornstarch
  • European-style butter
  • European-style butter
  • European-style butter

Equipment

cookbook

Tips

  • For crispy edges and a chewy center, use 1/3 granulated sugar and 2/3 light brown sugar. More light brown sugar keeps cookies softer longer.
  • If your recipe calls for two eggs, use one whole egg plus one extra egg yolk instead of two whole eggs. The yolk adds structure and chew, while egg whites can lead to a crispier, flatter cookie.
  • To your dry ingredients (e.g., 280 grams of all-purpose flour), add 30 grams of cornstarch. This adds structure, softness, and a pillowy texture, keeping cookies thick and fresher longer.
  • Use European-style butter with higher fat content and less water for better coloring, flavoring, caramelization, and a fresher cookie for longer.
  • Ensure butter is soft, not melted, as melted butter results in a crispier, crunchier cookie.