Chewy Chocolate Chip Cookies

I’ve spent years perfecting this childhood favorite. I love using mini chips and a long chill to make sure every bite is chewy and full of flavor.

Servings - 55 cookies

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Prep Time30

Cook Time10

Chill Time2

Total Time2 40

Whisk the dry ingredients: In a medium bowl, stir together the flour, salt, baking soda, and cornstarch until well combined, then set aside.
3 cups all purpose flour | 380g
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons cornstarch
Cream the fats: In a separate mixing bowl (stand mixer or hand mixer), add the shortening and butter. Beat on medium speed for about 30 seconds until the mixture is completely smooth.
1/2 cup shortening. room temperature | 95g
1/2 cup butter room temperature | 1 stick, 113g
Beat in the sugars: Add both the granulated and light brown sugars to the butter mixture. Continue beating on medium speed until the mixture is fluffy and well combined, which should take about 1 minute.
1/2 cup granulated sugar | 100g
1 cup light brown sugar packed | 215g
Add the wet ingredients: Beat in the eggs and vanilla extract. Use a spatula to scrape down the sides of the bowl and mix again briefly to ensure everything is fully incorporated and smooth.
2 eggs, room temperature
1 ½ teaspoons vanilla extract
Incorporate the dry ingredients: Add the flour mixture in three separate portions. Mix on the lowest speed after each addition just until the flour is barely incorporated. Scrape the bowl between additions to avoid overmixing.
Fold in the chocolate: Stir in the mini chocolate chips on low speed or fold them in gently by hand with a wooden spoon until they are evenly distributed.
2 cups mini semisweet chocolate chips | 12 ounce bag, 340g

Scoop the dough: Chill the bowl of dough in the refrigerator for 20 to 30 minutes. Use a cookie scoop to form the dough into balls and place them on a parchment-lined baking sheet.
Long chill: Refrigerate the dough balls on the tray for 1 to 2 hours until they are firm and cold to the touch. Transfer the firm dough balls into an airtight container and refrigerate for 48 hours.

Prepare for baking: When you are ready to bake, preheat your oven to 375°F. Line a fresh baking sheet with parchment paper.
Bake the cookies: Place the cold dough balls onto the prepared sheet. Bake for 8 to 10 minutes. You are looking for the edges to be a very light golden brown while the centers still look slightly soft and underbaked.
Cool the cookies: Let the cookies sit on the hot baking sheet for about 1 minute to set. Carefully transfer them to a wire cooling rack to cool completely.

Melt the chocolate: Chop the bittersweet chocolate bar into small pieces and place in a microwave-safe bowl. Microwave in 20-second intervals, stirring after each, until the chocolate is smooth.
4 ounces bittersweet chocolate bar, for coating | optional
Coat the bottoms: Once the cookies are completely cooled, use an offset spatula or butter knife to brush a thin, even layer of melted chocolate onto the bottom of each cookie.
Set the chocolate: Place the cookies chocolate-side down onto a parchment-lined tray. Place the tray in the refrigerator, if needed, until the chocolate is hardened before peeling the cookies off the paper.