Ingredients: |
Ingredients: 2 and 1/4 cups all-purpose flour
1 tsp baking soda
1 and 1/2 tsp cornstarch
1/2 tsp salt
3/4 cup (1.5 sticks) unsalted butter, melted
3/4 cup loosely packed light brown sugar
1/2 cup granulated sugar
1 large egg + 1 egg yolk, *at room temp*
2 teaspoons pure vanilla extract
1 cup mini semi sweet chips
1 cup semi sweet chocolate chunks *optional
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Directions: |
Directions:In a large bowl toss together the flour, baking soda, cornstarch, and salt. Set aside.
In a electric mixer combine the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Add in the egg, then the egg yolk. Finally, mix in the vanilla extract. Pour the wet ingredients into the dry ingredients and mix together on low speed. The dough will be very soft, yet thick. Slowly combine the the mini chocolate chips. They may not stick to the dough because of the melted butter, but do your best to combine them. Cover the dough and chill in the refrigerator for 3 hours or up to 3 days. Chilling is mandatory. I highly recommend chilling the cookie dough overnight so they don't turn into an overcooked blob while baking.
Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
Preheat the oven to 325°. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Roll the dough into balls, about 1 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will help the balls stay together. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. Place dough balls 1 inch apart on pan. Press a few more chocolate chunks on top of the dough balls for looks. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. That is good! They will continue to bake on the cookie sheet. Now press 3- 4 chocolate chunks into each cookie. The chunks will slowly soften while the cookies are cooling. Allow them to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.
Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 3 days. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. |
This recipe for Ultimate Chocolate Chunk Cookies is from