Basic Info
Soft and chewy chocolate chip cookies.
From: Yust Cookbook
Yield: 30
Prep time: 60 minutes
Cook time: 10 minutes
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 1/2 tsp cornstarch
- 1/2 tsp salt
- 3/4 cup unsalted butter - melted
- 3/4 cup brown sugar - packed
- 1/2 cup sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla
- 1 cup chocolate chips
Instructions
Toss together the flour, baking soda, cornstarch, and salt in a large bowl. Set aside.
In a medium-sized 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 for 2 hours, or up to 3 days. Chilling is mandatory.
Take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes.
Preheat the oven to 325F degrees.
Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired. Press balls down into thick circles before baking.
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 the cookies to cool on the cookie sheet for 10 minutes before moving them to a wire rack to cool completely.
Tips
Cookies stay soft and fresh for 7 whole days at room temperature. Cookies may be frozen up to 3 months.