1. Why add milk to chocolate chip cookies?

Adding a small amount of milk adds moisture to the dough, which can help make cookies softer and chewier. It also contributes to the browning process, enhancing flavor and color.

2. Why add cornstarch to chocolate chip cookies?

Cornstarch helps tenderize the cookies by limiting gluten formation. This makes cookies softer and chewier, preventing them from turning cakey or tough.

3. Does brown sugar make cookies chewy?

Yes, brown sugar contains molasses that attracts moisture and keeps cookies soft and chewy for longer periods compared to white sugar.

4. Is it better to use baking powder or baking soda in cookies?

Baking soda is generally preferred for chewy chocolate chip cookies because it promotes spreading and browning. Baking powder tends to create puffier, cakier cookies.

5. What happens if you add an extra egg to chocolate chip cookies?

Adding an extra egg increases moisture and fat, making cookies softer and chewier, but it can also cause them to spread more and lose structure.

6. How long do you bake cookies at 350 degrees?

Bake chewy chocolate chip cookies at 350°F for 8 to 12 minutes. Remove when edges are golden but centers still look slightly underbaked.

7. Should you refrigerate cookie dough before baking?

Yes, refrigerating cookie dough for at least 1 hour helps solidify fats, reducing spreading and enhancing chewiness.

8. How many sticks of butter to make one cup?

One cup of butter equals 2 sticks (each stick is ½ cup).

9. What happens if you use melted butter in chocolate chip cookies?

Melted butter creates a denser dough, which results in chewier cookies. However, it can cause cookies to spread more, so chilling the dough is recommended.

Chewy Chocolate Chip Cookies: 9 Expert Secrets for Irresistible Bakes

Name: Chewy Chocolate Chip Cookies: 9 Expert Secrets for Irresistible Bakes
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1 tsp baking soda; 2 tsp cornstarch; 1/2 tsp salt; 3/4 cup unsalted butter, melted; 3/4 cup brown sugar (packed); 1/2 cup granulated sugar; 2 large eggs; 2 tsp pure vanilla extract; 2 tbsp whole milk; 2 cups semi-sweet chocolate chips

Ingredients

Scale

2 1/4 cups all-purpose flour

1 tsp baking soda

2 tsp cornstarch

1/2 tsp salt

3/4 cup unsalted butter, melted

3/4 cup brown sugar (packed)

1/2 cup granulated sugar

2 large eggs

2 tsp pure vanilla extract

2 tbsp whole milk

2 cups semi-sweet chocolate chips

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Instructions

In a medium bowl, whisk together flour, baking soda, cornstarch, and salt. Set aside.
In a large bowl, mix melted butter, brown sugar, and granulated sugar until smooth.
Add eggs one at a time, then stir in vanilla extract and milk.
Gradually fold dry ingredients into wet ingredients using a spatula.
Stir in chocolate chips until evenly distributed.
Cover dough and refrigerate for 30 minutes (optional but recommended).
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop dough into 1.5-inch balls and place 2 inches apart on baking sheet.
Bake for 10–12 minutes or until edges are golden and centers look set.
Let cookies cool on the pan for 5 minutes before transferring to a wire rack.

Notes

For extra flavor, use dark brown sugar instead of light.
Don’t skip chilling the dough it helps develop flavor and texture.
Add a pinch of sea salt on top before baking for a gourmet touch.

Author: Maya Bake
Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 210
Sugar: 18g
Sodium: 120mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg

Ingredients

Instructions

Notes

Nutrition

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