As a kid, I never really cared for cake or pie or cheesecake but I always LOVED chocolate chip cookies. I have loved them in every shape or form for my 23 years of life and I recently discovered a recipe that produces the most delicious, chewy chocolate chip cookies I have ever tasted. I have now made them twice and the cookies turned out amazing both times.
Recipe adapted from Sally’s Baking Addiction.
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons corn starch*
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted*
- 3/4 cups brown sugar, loosely packed
- 1/2 cup granulated sugar
- 1 large egg + 1 egg yolk, room temperature
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
- Mix together the flour, baking soda, cornstarch and salt in a large bowl. Set aside.
- In a medium bowl, whisk the melted butter, brown sugar and granulated sugar until no lumps remain. Whisk in the egg then the egg yolk. 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 and disperse evenly throughout the dough. Chill in the refrigerator for 2 hours or up to 3 days. This step is mandatory.
- Remove dough from fridge and allow to slightly soften at room temperature for 10 minutes.
- Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper of silicone baking mats.
- Roll the dough into balls, about 3 tablespoons of dough each. The dough may be crumbly. Roll the cookie dough balls to be taller than they are wide to ensure the cookies bake up thick.
- Bake for 11-12 minutes. The cookies will appear underbaked. Allow them to cookie on the cookie sheet for 10 more minutes before removing to the cooling rack.
*Cornstarch and melted butter are very important ingredients when attempting to make soft and chewy cookies.
Mixing the Ingredients