Just when you think it can’t get any better...
Updated: Sep 13, 2020
I’m always trying to perfect my Chocolate Chip Cookies! I thought I outdid myself on my last batch of cookies, however, I ended up making THE. BEST. BATCH. EVERRRRRRRR!!!! I’ll let you in on a little secret.. MELTED BUTTER! You’ll read more about this in the recipe!
Half Baked Thick and Chewy Chocolate Chip Cookies
2 and 1/4 cups all-purpose flour
1 tsp. baking soda
1 and 1/2 tsp. cornstarch
1/2 tsp. salt
3/4 cup butter (1.5 sticks), slightly melted and then cooled to room temp.)
1 egg plus 1 egg yolk, room temp.
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 and 1/2 tsp. pure vanilla extract
1 cup semi-sweet mini chocolate chips
Preheat the oven to 350 degrees F.
In medium bowl whisk together the flour, baking soda, cornstarch and salt. Set aside.
Put the butter in a large glass bowl and place in oven as it’s preheating. Keep in oven until half of the butter is melted. (DO NOT let all of the butter completely melt! ) Remove from oven and allow the butter to come to room temperature, about 30 mins. or so (it will still be a bit soft).
Add the sugars and vanilla to bowl. Mix with electric mixer until creamy and fluffy. Add the egg and mix. Then add yolk and beat until incorporated. Slowly mix in the dry ingredients to wet ingredients. Scrape sides as needed. Stir in the mini chocolate chips with a wooden spoon. Refrigerate for 1-2 hours.
Using a tablespoon, scoop out dough and roll into high, round balls. Place on a baking sheet lined with parchment paper a few inches apart and bake for 9 minutes or until they are puffy and a bit brown on the tops and edges. Remove from oven and allow to set a few minutes.