Description
These cookies are soft in the center, lightly crisp on the edges, and contain rich chocolate. Melted butter and chilled dough create a bakery style texture.
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 slightly cooled
- 3/4 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 1/4 cups semi sweet chocolate chips
Instructions
- Whisk flour, baking soda, cornstarch, and salt in a large bowl. Set aside.
- Whisk melted butter, brown sugar, and granulated sugar in another bowl until smooth and glossy.
- Add the egg and egg yolk, whisking until fully combined. Stir in vanilla extract.
- Pour wet ingredients into dry ingredients and mix until a soft dough forms. Fold in chocolate chips evenly.
- Cover the dough tightly and refrigerate for at least 2 hours or up to 48 hours for best texture.
- Preheat oven to 325°F. Line baking sheets with parchment paper. Let chilled dough sit at room temperature for 10 to 15 minutes if very firm.
- Scoop about 2 to 3 tablespoons of dough and roll into balls. Shape slightly taller than wide for thicker cookies. Place on baking sheets spaced about 3 inches apart.
- Bake for 12 to 14 minutes until edges are lightly golden and centers look soft.
- Let cookies cool on the baking sheet for 10 minutes before transferring to a rack to cool completely.
Notes
- Chilling the dough is key for chewy texture and prevents spreading.
- Store cookies in an airtight container at room temperature for up to 1 week or freeze for longer storage.
- Prep Time: 15 min
- Cook Time: 13 min
- Category: Dessert
- Method: Baking
- Cuisine: American