Chewy Chocolate Chip Cookies

 

Chewy Chocolate Chip Cookies                                             Nancy Harrison 

Ingredients: 

2 ¼ c all purpose flour

1 tsp baking soda

1 ½ tsp cornstarch

½ tsp salt

¾ c unsalted butter, melted and slightly cooled

¾ c brown sugar, packed

½ c white sugar

1 Lg egg, 1 Lg egg yolk, room temperature

2 tsp vanilla

1 ¼ c semi sweet chocolate chips or chunks 

Instructions:
 

Whisk flour, baking soda, cornstarch & salt together in a large bowl, set aside. In a medium bowl, whisk the melted butter, both sugars together until no lumps remain, whisk in the egg, then the yolk, finally the vanilla. Mix the wet ingredients into the dry and stir together. The batter will be very soft and thick. Fold in the chocolate chips/chunks. Cover the dough and chill in the fridge for 3 hours or overnight. This step is mandatory to keep it from spreading during baking.

 

Once cooled, remove from fridge and let soften at room temperature for about 10 minutes. Preheat the oven to 325*; line two baking sheets with parchment paper. Roll dough into balls of the same size, place on the baking sheet and bake for 12-13 minutes – no more! The secret to soft cookies is to be a bit underbaked! They will appear underbaked when removed from the oven. Allow them to cool on the cookie sheet for at least 10 minutes then place on a wire rack to completely cool. The cookies are not only soft and chewy; they are delicious!