Wednesday, July 13, 2016

Chewy Chocolate Chip Cookies

I'm constantly printing Pinterest recipes and stashing them in my cookbook (anyone else?).  I have stacks of cookies, cakes, frostings and meals waiting to be made.  This past weekend, I actually made one.  I usually tread lightly when trying a new recipe, because I've had many epic fails that make me furious I used up my unsalted butter sticks.

Those things are not cheap.

These cookies do not waste butter sticks, I promise.  I tweak every recipe to work for my kitchen, but this recipe was adapted from Sally's Baking Addiction.  I have made these cookies for years now, and they are my "go to" favorite.

2 1/2 cups all purpose flour
1 tsp baking soda
1 and 1/2 tsp cornstarch
dash salt
3/4 cup (1.5 sticks) unsalted butter, melted
3/4 cup dark brown sugar (light works too)
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp vanilla
1.5 cups chocolate chunks

Mix first four ingredients in a bowl and set aside.  

In medium bowl, whisk the butter and sugars until smooth.  Add egg then yolk.  Whisk in vanilla.

Add the wet ingredients to the dry and mix with large spoon.  The dough will be thick.  Fold in the chocolate chunks (or chips).  Scoop (I use an ice cream scoop) dough onto cookie trays.  Chill in freezer 10 - 15 minutes before baking.  

Bake at 325 for approximately 11 minutes.  You want to remove them from oven when the centers look a tad raw, and edges are beginning to lightly brown.  Leave cookies on sheet for 3-5 minutes after baking and they will cook through.

If you can resist allow them to cool.  These cookies did not last the day in our house.  

Stay cool!

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