My Go-to Chocolate Chip Cookies

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This is my original recipe, so no, it’s not safe to eat the dough. These cookies bake up thick and chewy with soft centers and just a bit of crunch on the outside, exactly how I like them.

It took me years to create my ultimate, every-aspect-is-perfect cookie. Turns out, one of the keys to that thick but not cake like texture I crave is cornstarch. In the same way it thickens a soup or sauce, cornstarch thickens the dough without adding flavor or color. A nice thick cookie that is dense but not too dense is the result. If you make them, let me know what you think at @kristentomlan!

MY GO-TO CHOCOLATE CHIP COOKIES

Time: 2 hours and 30 minutes // Servings: 30 cookies

INGREDIENTS

  • 2 cups plus 1 tablespoon all-purpose flour

  • 2 ¼ teaspoons corn starch

  • 1 teaspoon baking soda

  • ¾ teaspoon salt

  • 1 ½ sticks (12 tablespoons) unsalted butter, softened

  • ¼ cup sugar

  • 1 cup brown sugar

  • 1 egg and 1 egg yolk

  • 1 tablespoon vanilla extract

  • 1 cup semisweet chocolate chips

DIRECTIONS

  • In a medium bowl, whisk together flour, corn starch, baking soda, and salt. Set aside.

  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium until it is smooth and creamy, about 2 minutes.

  • Add sugars and beat until light and fluffy, 3 to 4 minutes.

  • Add egg and vanilla extract. Beat on medium speed until well combined.

  • Add half the flour mixture. Mix on low speed for 15 seconds. Add the rest of the flour mixture. Mix just until combined.

  • Remove the bowl from the mixer. Use a rubber spatula to fold in chocolate chips.

  • Chill the dough in the refrigerator overnight. If you can’t stand to wait, chill in the freezer for at least 2 hours.

  • Preheat oven to 350 degrees and line a baking sheet with parchment paper.

  • Use a cookie scoop to portion dough onto baking sheets about 3 inches apart.

  • Bake for 8 to 10 minutes or until edges are just turning golden brown and centers are set.

  • Remove from the oven and let cool on baking sheet for 5 minutes.

  • Enjoy warm or transfer to a wire baking rack and cool completely.

DessertKristen PageChocolate Chip Cookies, Cookies