Choclate Chip Cookies

Choclate Chip Cookies

Desserts · Provided by Clark Madsen

Ingredients

  • 2 and 1/4 Cups all-purpose flour
  • 1 TBS baking soda
  • 1 TBS cornstarch
  • 1/2 TSP salt
  • 3/4 Cup unsalted butter, melted & cooled
  • 3/4 Cup packed light or dark brown sugar
  • 1/2 Cup granulated sugar
  • 2 large egg
  • 2 TSP pure vanilla extract
  • 1 1/4 Cups semi-sweet chocolate chips or chocolate chunks

Instructions

  1. Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
  2. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg and egg yolk. Finally, whisk in the vanilla extract. The mixture will be thin. 
  3. Pour into dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, thick, and appear greasy. 
  4. Fold in the chocolate chips.
  5. Cover the dough tightly and chill in the refrigerator for 4 hours.
  6. Take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes.
  7. Preheat oven to 325°F. Line large baking sheets with parchment paper or silicone baking mats. Set aside.
  8. Spoon 3 TBS (50g) of dough, roll into a ball, making sure the shape is taller rather than wide—almost like a cylinder. This helps the cookies bake up thicker. Repeat with remaining dough. Place 8–9 balls of dough onto each cookie sheet. 
  9. Bake the cookies for 12–13 minutes or until the edges are very lightly browned. 
  10. Cool on the baking sheet for 10 minutes. 
  11. Transfer cookies to a wire rack to cool completely. 
  12. Cookies stay fresh covered at room temperature for up to 1 week.