Why do my cookies look underbaked in the center when they come out of the oven?

That soft, pale center is exactly what you want. These cookies continue to set on the hot baking sheet as they cool, which is what keeps them chewy instead of dry. If you wait for the centers to look fully baked in the oven, they’ll end up firm once cooled.

Can I skip chilling the dough if I’m short on time?

Chilling isn’t optional for this recipe. The dough is made with melted butter, and without time in the fridge it will spread too much and bake thin. Even a full two hours makes a noticeable difference in thickness and texture.

Why are my cookies spreading too much?

Over-spreading usually means the dough was too warm or the butter was still hot when mixed. Make sure the melted butter is cooled slightly and the dough is properly chilled before baking. Using a warm baking sheet can also cause early spreading.

Can I freeze the dough for later?

Yes, this dough freezes very well once it’s portioned. Bake the dough balls straight from frozen and add about one extra minute to the bake time. The cookies will still bake up thick with soft centers.

The Ultimate Best Chocolate Chip Cookie Recipe

Description

Thick, chewy chocolate chip cookies with soft centers that stay tender even after cooling. Made with melted butter, brown sugar, and an extra egg yolk for dependable, bakery-style texture.

Ingredients

All-purpose flour
Baking soda
Cornstarch
Salt
Unsalted butter
Brown sugar
Granulated sugar
Large egg
Egg yolk
Vanilla extract
Semi-sweet chocolate chips

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Instructions

Whisk the flour, baking soda, cornstarch, and salt together in a large bowl.
In a separate bowl, whisk the melted butter with the brown sugar and granulated sugar until smooth.
Whisk in the egg, egg yolk, and vanilla until the mixture looks glossy and cohesive.
Combine the wet ingredients with the dry ingredients until a soft, shiny dough forms, then fold in the chocolate chips.
Cover the dough and refrigerate until firm, at least 2 hours.
Portion the chilled dough into tall scoops and place on lined baking sheets.
Bake until the edges are lightly golden and the centers look soft and pale.
Cool briefly on the baking sheet, then transfer to a rack to finish setting.

Notes

Chilling the dough is essential to prevent over-spreading.
Bake straight from frozen dough balls by adding about one extra minute.
For thicker cookies, keep the dough portions taller than they are wide.

Prep Time: 15 minutes
Cook Time: 13 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 310
Sugar: 22
Sodium: 180
Fat: 15
Saturated Fat: 9
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 41
Fiber: 2
Protein: 4
Cholesterol: 55