Chocolate Chip Cookies
  • 2 and 1/4 cups (280 grams) all-purpose flour
  • 1 tsp baking soda
  • 1 and 1/2 tsp cornstarch
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, melted
  • 3/4 cup light brown sugar, loosely packed
  • 1/2 cup granulated sugar
  • 1 large egg + 1 egg yolk, at room temperature
  • 2 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips or chocolate chunks

Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside. In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. 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 chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill in the refrigerator for 2 hours, or up to 3 days. Chilling is mandatory. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes. Preheat the oven to 325°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Roll the dough into balls, about 2 tablespoons of dough each (for smaller cookies). The dough will be crumbly, but the warmth of your hands will help the balls to stay intact. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. Put 10-12 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired. Bake the cookies for 10-12 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 moving to a wire rack to cool completely. Recipe from Sally’s Baking Addiction.

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