Wednesday, July 23, 2014

The Best Chocolate Chip Cookies

Are you always on the hunt?  I am.  And I have had a hit in the past, but I couldn't pass this recipe up!  So I tried it, and I have a new favorite Chocolate Chip cookie recipe!!!  I love mine chewy.  Not crunchy, CHEWY, And boy do these deliver!-all thanks to the cornstarch, added yolk, and less baking time. Thank you Sally's Baking Addiction!!!

2 and 1/4 cups flour
1 teaspoon baking soda
1 and 1/2 teaspoons cornstarch
¼-1/2  teaspoon salt (the original recipe calls for ½ but it also calls for unsalted butter.  Since I use salted, I put a little less salt in)
3/4 cup melted butter
3/4 cup light brown sugar, loosely packed
1/2 cup granulated sugar
1 large egg + 1 egg yolk (preferably room temp)
2 teaspoons vanilla extract

1 cup chocolate chips or chocolate chunks

1. Combine flour, baking soda, cornstarch and salt in a large bowl. Set aside.
2. In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. 
3. Whisk in the egg, then the egg yolk, then the vanilla. 
4. Pour the wet ingredients into the dry ingredients and mix together with a large spoon.
The dough will be very soft, yet thick.
5.  Fold in the chocolate chips. 
6. Cover the dough and chill for 2 hours, or up to 3 days. YOU MUST CHILL
 (*7. if you froze these, let them sit on the counter for about 10-15 min or so, they will need to thaw some so you can scoop! I only refrigerate mine for 2 hours, and am able to scoop just fine them)
 8. Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
9. Scoop then roll the dough into tbsp balls. The dough may be crumbly, but the warmth of your hands will allow the balls to stay intact. 
10. Bake for 9 min. The cookies will look very soft and under baked. They will continue to bake on the cookie sheet. 
11. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.

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