Saucepan@saucepan · Shared this recipeFollowAmerican · dessertBest Chocolate Chip CookiesSoft and chewy chocolate chip cookies made with melted butter, brown sugar, cornstarch, and an extra egg yolk for a thick bakery-style texture.total2 hr 45 minprep15 mincook13 minservings16Original recipe on sallysbakingaddiction.comKeep this recipeAdd a copy of Best Chocolate Chip Cookies to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients16 servingsBack to 16 servings2 and 1/4 cups all-purpose flour, 281g, spooned & leveled1 tsp baking soda1 and 1/2 teaspoons cornstarch*0.5 tsp salt0.75 cup unsalted butter, 170g/12 Tbsp, melted & cooled for 5 minutes0.75 cup packed light or dark brown sugar, 150g0.5 cup granulated sugar, 100g1 large egg + 1 egg yolk, at room temperature2 tsp pure vanilla extract1 and 1/4 cups semi-sweet chocolate chips or chocolate chunks, 225gStepsClear checksTap an ingredient or step to check it off.1Step 1: In a large bowl, whisk the flour, baking soda, cornstarch, and salt together. Set aside.2Step 2: In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no lumps remain. Whisk in the egg and egg yolk until combined, then whisk in the vanilla extract. The mixture will be thin. Pour into dry ingredients and mix together with a large spoon or spatula. The dough will be very soft, thick, and shiny. Fold in the chocolate chips. The chocolate chips may not stick to the dough because of the melted butter, but do your best to combine them.3Step 3: Cover the dough tightly and refrigerate for at least 2 hours or up to 3 days. I highly recommend chilling the cookie dough overnight to prevent overspreading.4Step 4: Preheat the oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone baking mats. If the dough has chilled for longer than 2 hours, let it sit at room temperature for about 15 minutes.5Step 5: Using a cookie scoop or Tablespoon measuring spoon, scoop the chilled cookie dough, about 3 scant Tablespoons (about 2 ounces, or 60g) of dough for XL cookies or 2 heaping Tablespoons (about 1.75 ounces, or 50g) of dough for medium-large cookies. Roll into a ball, then use your fingers to shape the cookie dough so that it’s taller rather than wide—almost like a cylinder. This helps the cookies bake up thicker. Repeat with remaining dough. Arrange the cookies 3 inches apart on the prepared baking sheets.6Step 6: Bake the cookies for 13–14 minutes or until the edges are very lightly browned. The centers will look very soft, but the cookies will continue to set as they cool. Cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops—this is optional and only for looks!7Step 7: Store tightly covered at room temperature for up to 1 week.getsaucepan.com/r/0e65edba-31c3-459e-96f8-b4553b43e680 · Original: https://sallysbakingaddiction.com/chewy-chocolate-chip-cookies/
