Chewy Chocolate Chip Cookies
, 2 h 30 min + chilling overnight recommended
Makes 16 XL cookies or 20 medium/large cookies
Thick, chewy cookies from melted-butter dough, chilled and shaped tall so they bake up soft in the middle.
| prepPreheat oven to 325°F / 163°C | |||||||
| prepLine large baking sheets with parchment or silicone mats | |||||||
| 281 g all-purpose flour (spooned & leveled) | Whisk dry ingredients | Pour wet into dry, mix | Fold in chocolate chips | Cover & chill 2 hrs–3 days | Shape tall; bake 325°F / 163°C, 13–14 min | Cool 10 min on sheet, then rack | |
| 1 tsp baking soda | |||||||
| 1 1/2 tsp cornstarch | |||||||
| 1/2 tsp salt | |||||||
| 170 g unsalted butter, melted & cooled 5 min | Whisk butter & sugars smooth | Whisk in egg, yolk & vanilla | |||||
| 150 g packed light or dark brown sugar | |||||||
| 100 g granulated sugar | |||||||
| 1 large egg + 1 egg yolk, at room temperature | |||||||
| 2 tsp pure vanilla extract | |||||||
| 225 g semi-sweet chocolate chips or chunks | |||||||
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