Softer, chewier chocolate chip cookies

Posted

Recipe from here

Used dark chocolate chunks + milk chocolate chips. Might have been better with the chunks being milk chocolate too.

Ingredients
2 and 1/4 cups (280g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1 and 1/2 teaspoons cornstarch (optional)
1/2 teaspoon salt
3/4 cup (1.5 sticks or 170g) unsalted butter, melted & cooled 5 minutes
3/4 cup (150g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1 large egg + 1 egg yolk, at room temperature
2 teaspoons pure vanilla extract
1 and 1/4 cups (225g) semi-sweet chocolate chips or chocolate chunks

Instructions

  1. Whisk 2.25 cups flour, 1 tsp baking soda, 1.5 tsp cornstarch, and .5 tsp salt together in a large bowl. Set aside.
  2. In a medium bowl, whisk the .75 cups melted butter, .75 cups brown sugar, and .5 cups granulated sugar together until no brown sugar lumps remain. Whisk in the egg and egg yolk. Finally, whisk in the vanilla extract. The mixture will be thin.
  3. Pour wet ingredients into dry ingredients and mix. The dough will be very soft, thick, and appear greasy. Fold in the chocolate chips. The chocolate chips may not stick to the dough because of the melted butter, but do your best to combine them.
  4. Cover the dough tightly and chill in the refrigerator for at least 2–3 hours or up to 3 days. I highly recommend chilling the cookie dough overnight for less spreading.
  5. Take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes.
  6. Preheat oven to 325°F (163°C). Line baking sheet with foil or parchment paper.
  7. Measure 2 heaping Tablespoons (about 1.75 ounces, or 50g) of dough for medium/large cookies. Roll into a ball, making sure the shape is taller rather than wide—almost like a cylinder. This helps the cookies bake up thicker. Repeat with remaining dough. Place 8–9 balls of dough onto each cookie sheet.
  8. Bake the cookies for 12–13 minutes or until the edges are very lightly browned.