Chocolate Chip Cookies
The chewiest chocolate chip cookie texture is ensured by melted butter, a higher proportion of brown sugar than white sugar, cornstarch, and an additional egg yolk. And a mixer is not even necessary!
There are several recipes online for chocolate chip cookies. Everybody has a favorite, and mine is this one. It’s clear from reading through the hundreds of reviews in the comments area that many other people also love this dish! Actually, this is the recipe that I would recommend keeping in your apron pocket if you were to ask me. (Of course, in addition to some traditional cut-out sugar cookies and a light pie crust!) Just finished reading a post in our Facebook group’s comments. People adore these cookies. Moreover, take note: they vanish quickly.
Ingredients
- Two and a quarter cups (280g) of all-purpose flour (leveled and spooned)
- One tsp baking soda
- One and a half tsp cornstarch
- Half a teaspoon of salt 3/4 cup (150g) unsalted butter,
- melted and chilled for five minutes either dark or light brown sugar packets
100g or half a cup of granulated sugar - Two eggs, one big and one yolk, room temperature
- Two tsp finely ground vanilla extract
- 1.5 cups (225 grams) chocolate chunks or chips that are semi-sweet
Instructions
- In a large bowl, whisk together flour, baking soda, cornstarch, and salt. Put aside.
- Mix the granulated sugar, brown sugar, and melted butter in a medium-sized bowl until the brown sugar is completely combined and there are no lumps. Add the egg and yolk and whisk. Lastly, blend in the extract of vanilla.
- It will be a thin mixture. Using a big spoon or rubber spatula, pour into the dry ingredients and stir to combine. The dough will be thick, extremely soft, and seem oily.
- Add the chocolate chips and fold. Try your best to incorporate the chocolate chips with the dough, even though they might not stick because of the melted butter.
- Tightly cover the dough and refrigerate for a minimum of two to three hours or for up to three days. For less spreading, I strongly advise chilling the cookie dough overnight.
- After removing the dough from the refrigerator, let it sit at room temperature for ten minutes until it softens slightly.
- Measure out 3 scant Tablespoons (about 2 ounces, or 60g) of dough for XL cookies, or 2 heaping Tablespoons (approximately 1.75 ounces, or 50g) for medium/large cookies, using a cookie scoop or Tablespoon measuring spoon.
- Make sure the ball you roll into is higher than it is wide, nearly like a cylinder. This aids in the cookies’ thicker baking.
- Continue with the leftover dough. Form 8–9 dough balls and place them on each cookie sheet.
- Bake for 12 to 13 minutes, or until very barely browned around the edges of the cookies. (XL cookies may require more than fourteen minutes.) The cookies will continue to set as they cool, even though the centers will appear to be quite mushy. Let it cool for ten minutes on the baking pan. In the meantime, top the heated cookies with a few extra chocolate chips. This is only decorative and optional. Once the cookies have cooled for ten minutes on the baking pans, move them to a wire rack to finish cooling.
- Cover and store at room temperature for up to 1 week to keep cookies fresh.
Chocolate Chip Cookies Nutritional Facts (per serving)
Amount Per 100 Grams:
- Calorie Value Per Day: 488%
- Total Fat: 28 g or 43%
- Saturated Fat: 14 g <70%
- Cholesterol: 70 mg <23% of
- Sodium: 341 mg (14%)
- Potassium: 221 mg, or 6%
- Total calories: Overall 58 g < 19% of
- Protein: 6 g 12%
- Vitamin: C 0%
- Calcium: 3%
- Iron: 13%
- Vitamin D: 0%
- Vitamin: B6 5%
- Cobalamin: 1%
- Magnesium: around 13%
Note: Nutritional values may vary based on specific ingredients used and serving size. This information is an estimate.