Description
These Chocolate Chip Cookies bring together irresistible flavor and simple prep, featuring semi-sweet chocolate chips, brown sugar, and a melt-in-your-mouth texture. Ideal for sharing or enjoying a cozy treat at home.
Ingredients
Scale
- 2 â…“ cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon corn starch
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- ¾ cup unsalted butter melted and cooled just until opaque
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 egg room temperature
- 1 egg yolk room temperature
- 1 ½ cups semi-sweet chocolate chips
Instructions
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar for two minutes.
- Add the vanilla extract, egg, and egg yolk, whisking until the mixture is light and creamy.
- Incorporate the flour, baking soda, corn starch, and salt, mixing just until combined.
- Fold in the chocolate chips until evenly distributed.
- Scoop out approximately 1/4 cup of dough per cookie, rolling it into smooth balls. Chill in the refrigerator for 1 hour or in the freezer for 30 minutes.
- Preheat the oven to 325°F.
- Arrange the cookie dough on a parchment-lined baking sheet, leaving about 3 inches between each cookie.
- Bake for 12 to 15 minutes, until the edges are golden and the centers look slightly underbaked.
- Allow the cookies to cool on the baking sheet for at least 5 minutes before transferring them to wire racks to finish cooling.
- Store in an airtight container for up to 5 days.
Notes
For chewier cookies, do not overbake; they should look slightly underbaked in the center.
Chilling the dough is key for preventing cookie spread during baking.
Feel free to experiment with different types of chocolate chips or nuts!
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg