Chocolate Chip Cookies

Name: Chocolate Chip Cookies
Cuisine: American
Ingredients: 1 1/8 cups (140g) all-purpose flour (spooned and leveled); ½ teaspoon baking soda; ¾ teaspoon cornstarch; ¼ teaspoon salt; ½ cup (85g) unsalted butter, melted and cooled 5 minutes; ¾ cup (150g) packed light or dark brown sugar (heaping ¼ cup + lightly packed ¼ cup); ¼ cup (50g) granulated sugar; 1 large egg yolk, at room temperature (reserve the egg white for another use or discard); 1 teaspoon pure vanilla extract; 1 cup (112.5g) semi-sweet chocolate chips or chocolate chunks (reduce slightly if you prefer less chocolate)

13 steps

Sixth attempt… this is 9/10 with Patrick

Updated at: Fri, 15 Mar 2024 21:27:20 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

123

High

Nutrition per serving

Calories1242.4 kcal (62%)

Total Fat54.3 g (78%)

Carbs189.1 g (73%)

Sugars128.6 g (143%)

Protein11.4 g (23%)

Sodium528.4 mg (26%)

Fiber5.2 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

140gall-purpose flour

spooned and leveled

½ teaspoonbaking soda

¾ teaspooncornstarch

¼ teaspoonsalt

½ cupunsalted butter

melted and cooled 5 minutes

¾ cuplight brown sugar

packed, or dark, heaping 1/4 cup + lightly packed 1/4 cup

¼ cupgranulated sugar

1egg yolk

large, at room temperature, reserve the egg white for another use or discard

1 teaspoonpure vanilla extract

1 cupsemi-sweet chocolate chips

or chocolate chunks, reduce slightly if you prefer less chocolate

Instructions

Step 1

Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.

Step 2

Wet Ingredients: In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until there are no brown sugar lumps remaining. Whisk in the egg yolk and vanilla extract. The mixture will be thin.

Step 3

Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and mix with a large spoon or rubber spatula until just combined. The dough will be very soft, thick, and appear greasy.

Step 4

Chocolate Chips: Fold in the chocolate chips. They may not stick perfectly due to the melted butter, but do your best to distribute them evenly.

Step 5

Chilling: Tightly cover the dough and chill in the refrigerator for at least 2–3 hours or up to 3 days. Ideally, chill overnight for thicker cookies that spread less.

Step 6

Scooping and Shaping: Remove the dough from the refrigerator and let it soften slightly at room temperature for 10 minutes.

Step 7

For XL cookies (around 60g each): Use a cookie scoop or a 3 tablespoon measuring spoon to portion the dough.

Step 8

For medium/large cookies (around 50g each): Use a heaping 2 tablespoon measuring spoon.

Step 9

Shape the dough balls to be taller than they are wide, almost like cylinders. This helps them bake thicker.

Step 10

Baking: Preheat your oven to 163°C (325°F). Line baking sheets with parchment paper or silicone baking mats. Place 8–9 balls of dough per baking sheet.

Step 11

Bake for 12–13 minutes for medium/large cookies or 14 minutes for XL cookies. The edges should be very lightly browned, and the centers will look soft, but they will firm up as they cool.

Step 12

Cooling: Let the cookies cool on the baking sheet for 10 minutes. While still warm, you can gently press a few extra chocolate chips into the tops for visual appeal (optional). After 10 minutes, transfer the cookies to a wire rack to cool completely.

Step 13

Storage: Store cookies in an airtight container at room temperature for up to 1 week.