These are the best chocolate chips cookies I’ve ever made or tasted. Seriously. Sally at Sally’s Baking Addiction is a baking genius. She is definitively one of the best baking blogs to follow. I love how she explains the reasons behind using ingredients and why certain ingredients need to be transformed prior to using. Plus, her recipes are tried and tested repeatedly until just right.
Anyway, back to the cookies. They are perfectly soft and chewy with exceptional flavor. I’ve actually made these a few times already mostly to bring to BBQs with friends (I also topped this Chocolate Chocolate-Chip Cookie Dough Cake with them), but wanted to post them separately for the recipe archive. I’m not sure I will ever try another chocolate chip cookie recipe. These cookies are that good.
CHOCOLATE CHIP COOKIES
Based on recipes found here.
2 1/4 cups (280 g) all-purpose flour
1 tsp. baking soda
1 1/2 tsp. cornstarch
1/2 tsp. salt
3/4 cup unsalted butter, melted
3/4 cup (150 g) light brown sugar
1/2 cup (50 g) granulated sugar
1 egg + 1 egg yolk, room temperature
2 tsp. vanilla extract
1 cup (180 g) chocolate chips or chunks
- In a large bowl, sift together flour, baking soda, cornstarch, and salt, then set aside.
- In a separate bowl, whisk melted butter and sugars until sugars are completely incorporated. Add the egg and egg yolk then the vanilla, whisking after each addition until just incorporated.
- Pour wet ingredients into dry ingredients, and mix together. Fold in the chocolate chips.
- Chill dough in refrigerator overnight.
- Preheat oven to 325 degrees.
- Allow dough to soften slightly on the counter (about 10 minutes) before rolling into 2 oz. balls that are taller rather than wider.
- Space appropriately on a baking sheet or two. Press a few chocolate chips/chunks into top of each ball.
- Bake 11-12 minutes, or until edges just start to appear cooked (overall, cookies will appear under-baked). Allow to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.