Soft Baked Chocolate Chip Cookies

Today I went to the ninth circle of hell, otherwise known as the DMV to renew my license. Because that’s what adults do, right? They do taxes and are great at smalltalk and go to DMV’s to renew licenses. Well, two out of three (I’d still rather die than attempt awkward small talk) ain’t bad, right? I think that qualifies.

Adultness aside, thank goodness these cookies were waiting for me when I returned home, social energy expended for the day. 
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These cookies come from a favorite food blog of mine (Sally’s Baking Addiction has the best cookies), and they are excellent every time. Now these cookies are a delayed gratification, because you have to let the dough chill in the refrigerator for at least an hour. That is, if you want soft, chewy cookies and not flat pancake cookies (which you would probably eat anyway, be honest).

Also, it is important that you measure the flour as accurately as you can. Best option is to measure it using a scale, but I’ve made them successfully using just a measuring cup–just realize your margin of error increases significantly.

Three major things make these cookies different from other chocolate chip cookie recipes. One, the butter is melted, which means no creaming, which means you don’t need a mixer (arm workouts for everyone!). Two, these cookies have an extra egg yolk. Separating eggs can be difficult the first few times, so don’t get discouraged. Three, the secret ingredient is cornstarch. Cornstarch makes cookies super soft.

Remember to set your oven to 325 degrees instead of 350. When melting butter, do so in 30 second intervals. It will pop, but don’t panic, it won’t catch fire (unless you just do something ridiculous, which I can’t be held accountable for). Just cover it so your microwave won’t get messy.

Now that I’ve been an adult for a day, I think the proper reward is 12 hours of Netflix and Tumblr. Plus a shameful (just kidding, I have no shame) amount of these cookies.

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Ingredients:

  • 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 (150 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, or whatever else you feel like having in a cookie

Directions:

  1. Preheat your oven to 325 degrees.
  2. Toss together the flour, baking soda, cornstarch and salt in your largest bowl. Set aside.
  3. Begin melting butter.
  4. In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Make sure your mixture isn’t hot enough to cook the egg, then whisk in the egg and egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but try to get them evenly throughout. Cover the dough and chill for at least an hour, or up to 3 days. Chilling is mandatory. The dough will look delicious, but resist.
  5. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
  6. Butter or spray a baking sheet. Set aside.
  7. 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. Put 8 balls of dough onto each cookie sheet. Bake the cookies for 11-12 minutes. The cookies will be soft and look not quite done. Don’t worry, they will continue cooking on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack or plate to cool.

Cookies stay soft and fresh for 7 whole days at room temperature (they will not last that long). 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.

Enjoy!

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3 thoughts on “Soft Baked Chocolate Chip Cookies

  1. These look amazing… I bake cookies in OTG (both rods on) but most of the time they come out hard. Can you please tell me a way to check for cookies if they are perfectly cooked and when to take them out of the oven.. It will be a great help… :)

    Like

    • Thanks! So I had to do a little research because I’m unfamiliar with OTGs, but the process should be relatively the same, I think. Cookies typically shouldn’t stay in the oven more than 10 minutes, 12 at the most. The idea is that you pull them out underbaked and they continue baking while on the cookie sheet. I think that should help? Let me know!

      Liked by 1 person

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