Unrivaled Chocolate Chip Cookies
This will be your go-to recipe. A little cornstarch makes the fluffiest, chewiest cookie. They stay soft for days....if they last that long in your house.
2 1/4 cups all purpose flour
1 teaspoon baking soda
1 1/2 teaspoon cornstarch
1/2 teaspoon salt
1 1/2 sticks butter, melted and cooled slightly
3/4 cup brown sugar, packed
1/2 cup granulated sugar
1 egg + 1 egg yolk, room temperature
2 teaspoons vanilla extract
1 cup chocolate chunks or 1 1/2 cup semi sweet morsels
Mix the flour, baking soda, cornstarch and salt in a bowl. Set aside.
In a medium bowl, mix together the melted butter with brown sugar and granulated sugar until smooth. Whisk eggs together and add to sugar mixture. Add vanilla and stir to combine.
Pour the wet ingredients into the dry mixture and stir to combine. You will have a thick, soft batter. Fold in the chocolate chunks. COVER AND REFRIGERATE. At least 2 hours before baking. You can make this a day ahead and refrigerate overnight. This helps the cookies keep their shape and keeps them fluffy. No flat cookies with this recipe.
Preheat oven to 325° and line two baking sheets with parchment paper or silpat baking sheets.
Using a large cookie scoop, roll the dough into balls or use 3 T. cookie dough per cookie. Roll the balls taller, rather than wide to keep the cookies thick.
Bake the cookies for 12-14 minutes. The cookies may look under baked, but remove them when slightly browned on top.
Allow to cool. Have a glass of cold milk and devour !
Leave a comment