Ingredients: |
Ingredients: 2 1/4 c. flour
1 t. baking soda
1 1/2 t. cornstarch
1/2 t. salt
3/4 c. butter, melted & cooled 5 minutes
3/4 c. brown sugar
1/2 c. sugar
1 large egg, room temperature
1 egg yolk, room temperature
2 t. vanilla
1 1/4 c. chocolate chips
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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 and egg yolk. Finally, whisk in the vanilla. The mixture will be thin. Pour into dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, thick, and appear greasy. Fold in the chocolate chips. The chocolate chips may not stick to the dough because of the melted butt, but combine as well as possible.
Cover the dough tightly and chill in the refrigerator for at least 2-3 hours or up to 3 days. Overnight is best for less spreading.
Take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes.
Preheat oven to 325º. Line baking sheets with parchment paper or baking mats. Set aside.
Using a cookie scoop or Tablespoon, measure about 3 T. of dough for XL cookies or 2 heaping T. for medium/large cookies. Roll into a ball, making sure the shape is taller rather than wide - almost like a cylinder. This helps the cookies bake up thicker. Place 8-9 balls of dough onto each cookie sheet.
Bake the cookies for 12-13 minutes or until the edges are very lightly browned. The centers will look very soft, but they will continue to set as they cool.
Cool on baking sheets for 10 minutes. Transfer to a wire rack to cool completely.
These will stay fresh for up to 1 week at room temperature. |
This recipe for Best Chewy Chocolate Chip Cookies (with cornstarch) is from