SOFT BAKED CHOCOLATE CHIP
Get the milk ready!!! Soft, moist, and absolutely packed with chocolate chips. These are the quintessential soft chocolate chip cookies.
MAKES: 3 DOZEN
3/4 cup - unsalted butter, melted
3/4 cup - loosely packed light brown sugar
1/2 cup - granulated sugar
1 large egg + 1 large egg yolk
2 tsp. - vanilla
2 1/4 cups - all-purpose flour
1 tsp. - baking soda
1 1/2 tsp. - cornstarch
1/2 tsp. - salt
1 cup - chocolate chips
1. Using a hand or stand mixer, cream together butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes. Mix in the egg, egg yolk, and vanilla and beat until smooth. Stir in flour, baking soda, cornstarch, and salt until just combined. Stir in chocolate chips.
2. Cover dough and chill in refrigerator for at least two hours.
3. Preheat oven to 325° F. Remove dough from refrigerator and let sit at room temperature for about 10 minutes. Scoop dough into egg shapes about 1.5 inches by 1 inch, and place on parchment-lined cookie sheets so they stand up tall.
4. Bake for 8-10 minutes, or until edges just start to turn golden brown. (It’s okay if they look underbaked!) Cool on cookie sheets for 10 minutes, then transfer to a rack to cool completely.