3/4 cup unsalted butter, melted and slightly cooled (1-1/2 sticks)
3/4 cup packed light or dark brown sugar
1/2 cup sugar
1 large egg and 1 egg yolk at room temperature
2 tsp pure vanilla extract
1-1/4 cups semi sweet chocolate chips or chocolate chunks
Instructions
Whisk the flour, baking soda, cornstarch, and salt
together in a large bowl. Set aside.
In a medium bowl, whisk the melted butter, brown
sugar, and sugar together until no brown sugar
lumps remain. Whisk in the egg, then the egg
yolk. Finally, whisk in the vanilla extract.
Pour the wet ingredients and mix together with a
large spoon or rubber spatula. The dough will be
very soft, yet thick. Folk in the chocolate
chips. They may not stick to the dough because
of the melted butter, but do your best to combine
them. Cover the dough and chill in the
refrigerator for 2-3 hours or up to 3-4 days.
Chilling is mandatory. I highly recommend
chilling the cookie dough overnight for less
spreading.
Take the dough out of the refrigerator and allow
to slightly soften at room temperature for 10
minutes. Preheat oven to 325deg. Line two large
baking sheets with parchment paper or silicone
baking mats. (I don't use either)
Roll the dough into balls, about 3 Tablespoons of
dough each. The dough will be crumbly, but the
warmth of your hands will help the balls stay
together. Roll the cookie dough balls to be
taller rather than wide, to ensure the cookies
will bake up to be thick. Press a few more chips
on top of the dough for looks. Bake for 12-13
minutes. The cookies will look very soft and
under baked. They will continue to bake on the
cookie sheet. Allow to cool on the cookie sheet
for 10 minutes before transferring to a wire rack
to cool completely.
Originally Submitted
6/23/2021
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