Chewy Chocolate Chip Cookies

By Sally's Baking Recipes · 60 min

Ingredients

Instructions

1. In a large bowl, whisk together the flour, baking soda, cornstarch and salt. Set aside.
2. In a medium bowl, whisk the melted butter with both sugars until smooth. Whisk in the egg and yolk, then the vanilla. Pour into the dry ingredients and mix with a spoon or spatula until a soft, thick dough forms. Fold in the chocolate chips.
3. Cover and refrigerate for at least 2 hours, or up to 3 days; overnight is best.
4. Preheat the oven to 325°F (163°C) and line baking sheets with parchment or silicone mats. If the dough has chilled more than 2 hours, let it sit at room temperature for about 15 minutes.
5. Scoop about 3 scant tablespoons (60 g) of dough for XL cookies or 2 heaping tablespoons (50 g) for medium-large cookies. Roll into balls, shape each into a taller cylinder, and place 3 inches apart on the sheets.
6. Bake 13–14 minutes, until the edges are very lightly browned; centers will look soft. Cool on the sheet for 10 minutes, then move to a rack to cool completely.
7. Store tightly covered at room temperature for up to 1 week.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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