Soft-Baked Chocolate Chip Cookies
These big fat soft-baked chocolate chip cookies are thick and slightly crispy around the edges. The secret for the chewiest chocolate chip cookie texture is more brown sugar than granulated sugar, an extra egg yolk, plus a little cornstarch!
Ingredients
- 1 cup unsalted butter, softened to room temperature
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 Tablespoon vanilla extract
- 2 and ¾ cups all-purpose flour
- 1 Tablespoon cornstarch
- 2 teaspoons baking soda
- ¼ teaspoon salt
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F. Line 2 large baking sheets with silicone baking mats or parchment paper. Set aside.
- In a medium bowl, combine the flour cornstarch, baking soda and salt. Set aside.
- In a large bowl using a hand-held mixer or stand mixer with the paddle attachment, beat the butter, brown sugar, and sugar together on medium speed until combined and creamy, about 2-3 minutes. Beat in the egg, egg yolk, and vanilla. Scrape down the sides and bottom of the bowl as needed.
- With the mixer on low speed, add the the dry ingredients into the wet ingredients in ¼ cup increments until combined. The cookie dough will be slightly thick. On low speed, beat the chocolate chips.
- Rolls balls of dough, about 2 Tablespoons of dough each, into balls without compacting them. Bake for 10-11 minutes, until barely golden brown around the edges. The cookies will look extremely soft. Allow the cookies to cool for 5 minutes on the baking sheet before transferring them to a wire rack to finish cooling. If desired, while the cookies are still warm, press a few extra chocolate chips into the tops.
- Cookies stay fresh covered at room temperature for up to 1 week.
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