These cookies are real life. They are perfect for happy days, sad days, sunny days, rainy days, family days, friends days, work day, play days.
Oh, ok ok, you get the picture? I’m so sorry, I just can’t help myself. They’re that good. I once broke up with a guy and, after he collected himself he said “But you’ll still make me the chocolate chip cookies, right?”.
I’ve never had a more requested recipe, and I don’t think I’ve made a recipe more frequently than this one. They are perfect in every way. Easy, fast, chewy, delicious. You make these and everyone will instantly think you are a baking goddess. Promise.
Cookies = Joy.
Prep time: 20 min | Cook time: 20 min | Total time: 40 min
Yields about 18 large cookies.
▪ 2 cups plus 2 tablespoons all-purpose flour
▪ 1 teaspoon baking soda
▪ 1 teaspoon corn starch
▪ 1/2 teaspoon salt
▪ 3/4 cup butter, melted and cooled to room temp
▪ 1 cup brown sugar
▪ 1/2 cup granulated sugar
▪ 1 egg plus 1 egg yolk
▪ 2 tsp vanilla extract
▪ 1 1/2 cup chocolate chips
Preheat the oven to 325 °F. In a stand mixer or by hand mix butter and both sugars until well combined. Add vanilla, egg and egg yolk and mixed. Add the flour, baking soda, corn starch and salt. Mix until well blended. Fold in chocolate chips.
Using a 1/2 cup measuring cup, scoop out a scant 1/2 cup of dough. Break the ball dough in half and place the jagged side of the dough facing upwards. Space cookies evenly on sheets, leaving plenty of room to spread out (I had about 9 per sheet).
Bake for 12-14 minutes, rotating pans half way though. The cookies should be barely light brown around the edges and still soft and look under baked in the middle. Let cookies cool on pan for 10-15 minutes then transfer to cooling rack.
Eat warm, cool, frozen, with ice cream, alone, with friends, for breakfast, lunch, dinner or snack. Life changing, I tell you. Life changing.
Makes approximately 18 cookies.