Chewy Chocolate Chip Cookies
2 and 1/4 cups (280 grams) all-purpose flour
1 teaspoon baking soda
1-1/2 teaspoons cornstarch
1/2 teaspoon salt
3/4 cup (1-1/2 sticks) unsalted butter, melted
3/4 cup (135 grams) light brown sugar, loosely packed
1/2 cup (100 grams) white sugar
1 egg + 1 egg yolk, room temperature
2 teaspoons vanilla extract
1/2 cup milk chocolate chips (Ghiradelli is my favorite)
1/2 cup semisweet chocolate chips (Ghiradelli is my favorite)
- Whisk together the all-purpose flour, baking soda, cornstarch, and salt. Set aside.
- Pour the melted butter into the bowl of a stand mixer. Add the light brown sugar and the white sugar, and beat together using the paddle attachment until well combined.
- Add in the egg and egg yolk and beat until completely incorporated. Add the vanilla extract and beat until combined.
- Pour the dry ingredients into the wet ingredients and stir together with the paddle attachment on the lowest speed until just combined. Add in 3/4 cup of the mixed chocolate chips, reserving 1/4 cup mixture of semi-sweet and milk chocolate chips for the top of the cookie. Mix until just combined. The dough will be very soft.
- Now there are 2 options – option 1 is to chill the dough immediately for 2 hours and up to 3 days (chilling is mandatory for both options). Option 2 is to scoop the dough immediately with an ice cream scoop onto an aluminum foil lined baking sheet and then chill the dough.
- Once the dough is chilled, preheat the oven to 325 degrees. Take out the dough and let sit out for 10 minutes before using. Scoop the dough with a large ice cream scoop onto two Silpat-lined or parchment paper-lined baking sheets. Alternatively, if you chose to scoop the dough before chilling, simply place the dough onto the two lined sheets. Press the 1/4 cup chocolate chips evenly dispersed between the cookies.
- Bake for 12-14 minutes, until the cookies are light golden brown. Do not overcook, even if they appear under-baked they will continue baking on the baking sheet.
- Let cool for 10-15 minutes then move to a cooling rack.
Barely changed from Sally’s Baking Addiction