Like many bakers, I’ve been trying to perfect the chocolate-chip cookie for some time now. I’ve made a multitude of recipes that I’ve liked–some that I’ve loved even. But nothing that was absolutely perfect.
These come pretty close. They’re chewy and gooey and everything nice. My family devoured the whole batch in a record and extremely worrying two days.
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 sticks melted butter
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg and 1 egg yolk, room temperature
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
And the secret ingredient is….1 1/2 teaspoons of cornstarch. Cornstarch is a little bit disgusting; it’s not the sort of thing you really want in your body. But a tiny amount of it gives these cookies their chewy-gooeyness. So don’t make these often, but enjoy them when you do.
In a small bowl, stir flour, baking soda, cornstarch and salt. Set aside. In a large bowl, whisk melted butter and sugars. Add egg and egg yolk, then vanilla. Add dry ingredients, then mix with a spatula. Stir in chocolate chips, then cover and chill for two hours (yes, this is mandatory). Remove from fridge and drop spoonfulls of dough onto a lined baking sheet. Bake at 325 degrees, for 10ish minutes. Enjoy!