My Favorite Cookie Recipe
We often tell you it’s ok to keep treats in your diet.
It’s time to put our money where our mouth is — which is on these delicious cookies.
They aren’t low calorie. They aren’t low sugar, or gluten free, or sprinkled with the dandruff of a thousand vegan unicorns.
They’re chocolate chip cookies, biatch.
Why This Recipe
I’ve been making cookies since I was old enough to use the oven. I made them so often that my uncle would heckle me if I visited without bringing any.
Almost two decades of cookie-making comes with a few “fails." But it also comes with plenty of experience tasting different types of amazing cookies.
I can easily say this is my favorite.
It may not be a holiday cookie, but since we all love it so much, I make it for special occasions.
The things that stand out about this recipe from others are room temperature eggs, melted and cooled butter, and cornstarch.
There is no argument that these cookies are delicious. The real argument lies in whether to dip them in milk or not.
I say yes. Seth says no.
What’s your vote?
1 cup unsalted butter, melted and cooled at least 10 minutes (226g)
1 ¼ cup brown sugar tightly packed (250g)
1/2 cup sugar (100g)
1 large egg + 1 yolks (room temperature preferred)*
1 ½ teaspoon vanilla extract
2 ¾ cups all-purpose flour (350g)
2 teaspoons cornstarch
1 teaspoon baking soda
3/4 teaspoon salt
1 3/4 cup semisweet chocolate chips (plus additional for tops, optional) (300g + additional)
Combine melted butter and sugars in a large bowl. Stir very well.
Add egg and egg yolk, stir well.
Stir in vanilla extract. Set aside.
In a medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.
Gradually add flour mixture to wet ingredients -- stir well so that all the flour is absorbed.
Stir in chocolate chips.
Place dough in refrigerator and chill for 30 minutes.
Preheat oven to 350F (177C) and prepare cookie sheets by lining with parchment paper.
Scoop dough by rounded 1 1/2 Tablespoon onto prepared cookie sheets, placing at least 2" apart.
Bake on 350F (177C) for 11 minutes -- cookies may still seem slightly soft in the centers, that is OK, they will cook completely on the cookie sheets. Don't over-bake or your cookies will be too hard.
If desired, gently press additional chocolate chips into the tops of the warm cookies.
Allow to cool completely on cookie sheets.
RECIPE NOTE: You can quickly bring eggs to room temperature by placing them in a bowl of warm water for 10-15 minutes.