Long-time readers of my blog will know I have a sweet tooth. I have chocolate, in some form, every day. Every. Single. Day. I also love cookies so naturally a choc-chip cookie is my obvious choice. I’ve tried a few recipes over the years but recently I found one that kicked the others to the curb. I am going to post it in full here, for ease, but must credit Sally’s Baking addiction for the recipe.
If you’re after an easy, no-mixer required recipe for super chewy, soft, and perfect chocolate chip cookies, this is for you.
The ultimate chocolate-chip cookie
- 2 and 1/4 cups (280 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 3/4 cup (1.5 sticks or 170 grams) unsalted butter, melted
- 3/4 cup (135 grams) light brown sugar, loosely packed
- 1/2 cup (100 grams) granulated sugar
- 1 large egg + 1 egg yolk*
- 2 teaspoons vanilla extract
- 1 cup (180 grams) chocolate chips or chocolate chunks
Toss together the flour, baking soda, cornstarch (cornflour) and salt in a large bowl. Set aside.
In a medium size bowl, whisk the melted butter and sugars together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla.
Pour the wet ingredients into the dry ingredients and mix together with a large spoon. The dough will be very soft, yet thick. Fold in the chocolate chips, dispersing them evenly among the dough. Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory.
Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper. Set aside.
Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. Press a few more chocolate chips on top of the dough balls. Bake the cookies for 11-12 minutes. The cookies will look soft and underbaked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.
Cookies stay soft and fresh for 7 days at room temperature. Cookies may be frozen up to 3 months. Rolled cookie dough may be frozen up to three months and baked in their frozen state for 12 minutes.
Warning: these cookies won’t last long!