Ingredients: |
Ingredients: 2 and 1/4 cups (280g) flour
1 teaspoon baking soda
1 1/2 teaspoons cornstarch
1/2 teaspoon salt
3/4 cup (1.5 sticks or 170g) unsalted butter, melted1
3/4 cup (135g) loosely packed light brown sugar
1/2 cup (100g) granulated sugar
1 large egg + 1 egg yolk, at room temperature2
2 teaspoons pure vanilla extract
1 cup (180g) semi-sweet chocolate chips or chocolate chunks
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Directions: |
Directions: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 granulated 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 into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chunks. 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 3 hours or up to 2-3 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 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
Roll the dough into balls, about 3 Tablespoons of dough each.
Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. 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. |
This recipe for Joe's favorite choc chip cookies is from