Chocolate chip cookies….such simple perfection. I can honestly say I have NEVER heard someone say they don’t like chocolate chip cookies. Which is exactly why I chose to make this recipe. There was a pretty big group of us going skydiving, and I wanted to pick a treat that I knew everyone would like (and wasn’t allergic to….Robert!) So I gathered my ingredients and began:
- 2 and 1/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 3/4 cup (1.5 sticks) unsalted butter, melted
- 3/4 cup light brown sugar, loosely packed
- 1/2 cup granulated sugar
- 1 large egg &1 egg yolk
- 2 teaspoons vanilla extract
- 1 cup chocolate chips or chocolate chunks
Now before I get into the process, I want to highlight the KEY aspects of baking a chewy cookie. The secret ingredient is a bit of cornstarch! It works wonders. Having your eggs at room temperature also is important, but the MOST important part of the process to ensure a chewy cookie is to CHILL YOUR DOUGH. I mean really chill it. Your dough can sit in the fridge for anywhere from 2 hours to 3 days. This aspect is so important because the cooler your dough is, the less it will spread. And the less it spreads, the chewier it will be 😀
Of course, I started by getting my dry ingredients together. I tossed the flour, baking soda, cornstarch and salt in a large bowl, and set it aside. Next I whisked the melted butter, brown sugar, and white sugar together until no brown sugar lumps remained. Then I whisked in the egg, egg yolk, and vanilla. I poured the wet ingredients into the dry ingredients and mixed them together with a rubber spatula. The dough was very soft, but was that was fine because it still needed to be chilled! So I folded in my chocolate chunks (I chopped up a Hershey’s Dark Chocolate Bar) and chilled my dough for an hour. The recipe says to chill for at LEAST two hours, and I have to admit the cookies did spread more than I wanted. I recommend following this advice. After chilling the dough, I took it out of the refrigerator and allowed it to slightly soften at room temperature for 10 minutes.
I then preheated my oven to 325 degrees, and got my silicone mats ready for my cookies! I rolled the dough into balls, using about 2 Tablespoons of dough. The dough was a bit crumbly, but the warmth of my hands let me form proper balls. Following the recipe’s advice, I rolled the cookie dough balls to be taller rather than wide, to ensure the cookies baked up to be thick. I put 12 balls of dough onto each cookie sheet. I didn’t do this, but next time I would press a few more chocolate chips/chunks on top of the dough balls for looks. The last step was to let the cookies bake for 11-12 minutes. Even if the cookies look a bit underdone, it’s ok! They will continue to cook on the cookie sheet, and firm up as they cool. I let them cool on the cookie sheet for 10 minutes before I removed them to a wire rack to cool completely. I was SO satisfied with the texture and taste of these cookies! Everyone that went skydiving seemed to like them too, they were all gone by the time we had jumped.