1-Getting Started: First, follow these detailed directions from a trusted source to make chewy chocolate chip cookies with a soft center. Start by whisking together the dry ingredients in a bowl: 2 and 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1 and 1/2 teaspoons cornstarch, and 1/2 teaspoon salt. This step ensures even distribution for the perfect rise and texture.

2-Getting Started: Next, in a separate bowl, combine the wet ingredients: 3/4 cup melted and cooled unsalted butter with 3/4 cup packed light or dark brown sugar and 1/2 cup granulated sugar. Whisk in 1 large egg, 1 egg yolk at room temperature, and 2 teaspoons pure vanilla extract until smooth.

3-Mixing and Chilling: Gradually mix the wet ingredients into the dry ones using a spoon or spatula until the dough is soft and shiny. Fold in 1 and 1/4 cups semi-sweet chocolate chips or chunks for those gooey pockets of chocolate. Chill the dough in the refrigerator for at least 2 hours or up to 3 days to reduce spreading and get thicker cookies.

4-Mixing and Chilling: Preheat the oven to 325°F (163°C) after chilling. For more on oven tips, visit our oven baking secrets article to ensure your cookies come out just right.

5-Baking and Cooling: Form the dough into tall, lumpy balls using about 3 tablespoons for extra-large cookies or 2 heaping tablespoons for medium-large ones. Bake for 13 to 14 minutes, or until the edges are lightly browned. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely, and store in a covered container for up to 1 week.