Recipe From: Laura
So the other day,
Brooklyn decided she wanted to bake some cookies for a friend. No
worries since 97% of the time, I can resist sweets.....but THESE! Lets just say, I serioulsy felt like Bruce Bogtrotter,
surrendering to the mightiness of these scrumptious, sweet beauties ! :) I
could wax poetic on this epic hallowed treat, even ruminate on the heavenly
smell of the sugary, buttery cookie, with blissful hints of vanilla, gooey,
warm chocolatey moresels of goodness......oh my heart! 💝 But today I will find beauty in brevity. This is the only chocolate chip cookie recipe
I will eva need. 🍪 YUP, Thee end. :)
1 cup unsalted butter, melted, then cooled for 10 min.
1 ¼ cup brown sugar tightly packed
1/2 cup sugar
1 large egg + 1 yolks, room temperature preferred.
1 ½ teaspoon vanilla extract
2 ¾ cups all-purpose flour,
SPOON INTO measuring cup then level off
2 teaspoons cornstarch
1 teaspoon baking soda
3/4 teaspoon salt
1 3/4 cup semisweet chocolate chips
*we used all organic ingredients---for me that makes all the
difference in taste!
Combine melted butter and sugars in a large bowl. Stir very
well.
Add egg and egg yolk, stir well.
Stir in vanilla extract. Set aside .
In a medium-sized bowl, whisk together flour, cornstarch,
baking soda, and salt.
Gradually add flour mixture to wet ingredients -- stir so
that all the flour is absorbed.
Stir in chocolate chips.
Place dough in refrigerator and chill for 1 HR.
Preheat oven to 350F and prepare cookie sheets by lining
with parchment paper.
Scoop dough by rounded 1 1/2 Tablespoon onto prepared cookie
sheets, placing at least 2" apart.
Bake on 350F for 9
minutes -- cookies may still seem slightly soft in the centers, that is OK,
they will cook completely on the cookie sheets. Don't over-bake or your cookies
will be too hard.
If desired, gently press additional chocolate chips into the
tops of the warm cookies. Enjoy!
Recipe Notes:
*You can quickly bring eggs to room temperature by placing
them in a bowl of warm water for 10-15 minutes.
Melted butter: This
makes cookies chewier and gives them a much better flavor, as the melted butter
infuses into every part of the cookie! Make sure you let the butter cool as
directed after melting, otherwise it’ll melt your sugar and your dough will be
too runny to use.
Chill Time: This recipe requires a small chill time to keep
the cookies from spreading too much.
Room temperature eggs: If you use cold eggs it can shock the
butter you just melted and cause some of it to re-solidify. This also keeps your ingredients from mixing
as well as they should.
Brown sugar: Brown
sugar is made with molasses & has more moisture than white sugar. Because of this, brown sugar lends itself to
softer, chewier cookies, and so using a higher ratio of brown to white brings
out a perfectly textured cookie.
Cornstarch: It makes
these chocolate chip cookies extra chewy and soft and helps give the cookies a
little lift that we lose by melting the butter.
Flour: The best way
to measure flour for this recipe is to gently spoon it into a measuring cup and
use a straight edge to remove the excess.
If you use a measuring cup to scoop up the flour, that method packs it
in and can cause to over-measure. If
your cookies come out too flat, it’s likely the flour was under-measured. Too thick of a cookie, there’s too much
flour.
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