Awesome Chewy Chocolate Chip Cookies
Some of the best tasting Chocolate Chip cookies I’ve had. And they stay soft!
- Yield: 24 1x
Ingredients
Units
Scale
- 280 g all purpose flour
- 1 tsp baking soda
- 1 1/2 tsp corn starch
- 1/2 tsp salt
- 170 g butter, melted
- 150 g light brown sugar, loosely packed
- 100 g granulated sugar
- 1 large egg
- 1 egg yolk
- 2 tsp vanilla extract
- 180 g chocolate chips or chocolate chunks (1c)
Instructions
- Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside.
- In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain.
- Whisk in the egg, then the egg yolk.
- Finally, whisk in the vanilla.
- Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft.
- Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough.
- Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory.
- Take the dough out of the refrigerator and allow to slightly soften at room temperature for 5-10 minutes.
- Preheat the oven to 325° F / 162° C degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick.
- Put 8 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired.
- Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. Do not bake longer than 12 minutes. They will continue to bake on the cookie sheet.
- *If using a silicone baking mat, you may need to increase bake-time by a couple minutes
- Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.
Notes
They’re so good Paul might leave me if I lose this recipe.