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Chewy Chocolate Chip Cookies Recipe

   
 

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     Chewy Chocolate Chip Cookies

Category   Desserts - Breads
Sub Category   None
Servings   16

Ingredients
2-1/4 cups all purpose flour (spoon and leveled)
1 tsp baking soda
1-1/2 tsp cornstarch
1/2 tsp salt
3/4 cup unsalted butter, melted and slightly cooled (1-1/2 sticks)
3/4 cup packed light or dark brown sugar
1/2 cup sugar
1 large egg and 1 egg yolk at room temperature
2 tsp pure vanilla extract
 
1-1/4 cups semi sweet chocolate chips or chocolate chunks

Instructions
Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
In a medium bowl, whisk the melted butter, brown sugar, and sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla extract. Pour the wet ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Folk in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to combine them. Cover the dough and chill in the refrigerator for 2-3 hours or up to 3-4 days. Chilling is mandatory. I highly recommend chilling the cookie dough overnight for less spreading.
Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes. Preheat oven to 325deg. Line two large baking sheets with parchment paper or silicone baking mats. (I don't use either)
Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will help the balls stay together. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. Press a few more chips on top of the dough for looks. Bake for 12-13 minutes. The cookies will look very soft and under baked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.


Originally Submitted
6/23/2021





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