Classics in cooking seldom need an excuse for their presence on the table. It’s much like fashion; with a camel-colored raincoat in the misty streets of London or a little black dress at a candlelit soirée, it just fits with the scene. And when it comes to after-school pre-homework delaying, bake sale prepping frenzy, an impromptu thank you to a neighbor, or a best friend to a tall glass of cold milk, nothing covers the bases quite like the chocolate chip cookie. Here this recipe for Classic Chewy Chocolate Chip Cookies is the middle man covering both taste and texture. 

What makes these Classic Chewy Chocolate Chip Cookies?

Cornstarch: The addition of cornstarch inhibits gluten development, yielding a cookie with a tender and soft texture instead of a crunchy, brittle one.

Brown Sugar: A higher ratio of brown sugar makes for a chewier texture.

Egg Yolks: This extra yolk adds extra moisture to the cookie dough without making it too wet or too dry.

Chilling: Allowing the dough to firm up in the fridge prevents the cookie from spreading.

Temperature: These cookies bake at the classic go-to temperature of 350°F meaning they get a decent amount of time in the oven but don’t over-bake and get crispy. 

The prep is super simple: a mix of wet and dry ingredients blended together, while the chocolate chips are folded into the dough by hand. Using a tablespoon measure to portion out the dough makes for cookies that all bake evenly in the oven. 

You’ll know they are done when the edges are starting to brown and the centers still look pale.

Let the cookies rest for a while before attempting to set them on a plate. The carrying-over cooking from the baking sheets will firm up the centers, preventing the cookies from breaking. 

These Classic Chewy Chocolate Chip Cookies have both the elements of a thin and thick cookie in one. The edges are crispy, but the centers are chewy and tender. The chocolate chips contrast the caramel flavor of the baked dough, laced with fragrant notes of vanilla extract.