Chewy Chocolate Chip Cookies

 


  • 2¼ cups (281 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1½ teaspoons cornstarch
  • ½ teaspoon salt
  • ¾ cup (170 g / 12 Tbsp) unsalted butter, melted and cooled for 5 minutes
  • ¾ cup (150 g) packed light or dark brown sugar
  • ½ cup (100 g) granulated sugar
  • 1 large egg + 1 egg yolk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1¼ cups (225 g) semi-sweet chocolate chips

In a large bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.


In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and free of lumps. Whisk in the egg and egg yolk until combined, then whisk in the vanilla extract. The mixture will be thin.


Pour the wet ingredients into the dry ingredients and mix with a large spoon or spatula until combined. The dough will be very soft, thick, and shiny. Fold in the chocolate chips.


Cover the dough tightly and refrigerate for at least 2 hours or up to 3 days. Chilling overnight is recommended to prevent overspreading.


Preheat the oven to 325°F. Line large baking sheets with parchment paper or silicone baking mats. If the dough has chilled longer than 2 hours, let it sit at room temperature for about 15 minutes before scooping.


Using a cookie scoop or tablespoon, portion the dough, rolling each portion into a ball, then shape it to be taller rather than wider—almost cylindrical—to help the cookies bake thicker. Place cookies 3 inches apart on the prepared baking sheets.

Bake for 13–14 minutes, until the edges are very lightly browned. The centers will look soft but will set as the cookies cool.


Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.


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