Description
Achieve the ultimate bakery-quality chocolate chip cookie in your own kitchen with this reliable recipe. By balancing brown sugar and melted butter with a touch of cornstarch, these cookies develop a thick, moist, and chewy texture that remains soft for days. Chilling the dough is the secret to deep flavor development, ensuring a professional, indulgent treat that never turns into a thin, crisp disc.
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons cornstarch
1/2 teaspoon salt
3/4 cup unsalted butter, melted and cooled
3/4 cup brown sugar, packed
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons pure vanilla extract
1 1/4 cups semi-sweet chocolate chips
Instructions
Whisk the flour, baking soda, cornstarch, and salt together in a bowl and set aside.
In a separate medium bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth.
Add the egg, extra egg yolk, and vanilla extract to the wet ingredients and whisk until uniform.
Combine the wet and dry ingredients and mix until just incorporated.
Fold in the chocolate chips.
Cover and chill the dough for at least 2 hours to develop flavor and texture.
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop dough into balls and place on the prepared sheet.
Bake for 14 minutes until the edges are set but the centers still look soft.
Cool on the baking sheet before serving.
Notes
Chilling the dough is essential for preventing the cookies from spreading too thinly. Ensure your butter is completely melted but allowed to cool slightly so it does not cook the eggs on contact.
- Prep Time: 15
- Cook Time: 14
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg