CLASSIC CHOCOLATE CHIP COOKIES
I’ve recently been on a quest to make the perfect chocolate chip cookie. This is the result. My recipe for a classic thick and chewy chocolate chips cookie.
Time: 50 min | Difficulty: 1/5 | Servings: 13 cookies
Ingredients:
½ cup (1 stick) salted butter, softened to room temp
½ cup loosely packed dark brown sugar
¼ cup white sugar
1 large egg, room temp
1 tsp vanilla extract
1 cup and 1 tbsp all-purpose flour
½ tsp baking soda
¼ tsp cornstarch
¼ tsp salt
6-8 oz semi-sweet chocolate chunks or chop up a chocolate bar
Flakey sea salt for topping (optional)
Directions:
Preheat your oven to 350° and line a large baking sheet with parchment paper. Set aside. If your egg is not at room temperature, soak in warm water for 15 min.
Brown the butter (1 stick) in a skillet over medium heat. Stir regularly. The butter will start to foam and then crackle. Once the butter forms an amber-brown color and has brown bits at the bottom, remove from the heat. This should take about 8-10 minutes. Pour into a small bowl and let cool in the refrigerator for 20 minutes.
Once cooled, add your sugar and the cooled browned butter to a large bowl and beat until fully combined.
Add the egg and vanilla and beat until incorporated and whipped, about 1 minute more.
Mix the flour, salt, cornstarch, and baking soda in a separate bowl.
Using a spatula, add the flour mixture to the butter and sugar mixture and mix by hand until just barely incorporated. Do NOT over mix. Gently mix in most of the chocolate chips, but leave a small handful of chocolate chips out (you’ll see why in the next step).
Using a cookie scoop, make your cookie balls (2 tbsp of dough each) and place them on the baking sheet. This is key, gently flatten them down slightly with your fingers. They should look like little hockey pucks. Optional: Press in 1-2 chocolate chunks on top of each dough ball. Not only will they turn out beautiful, they’ll also give you melty chocolate top for sprinkled salt to adhere to.
Place cookies in the oven on the top rack and cook for 12-13 minutes (keep an eye on them starting at the 10-minute mark — every oven is slightly different). The edges should be golden brown, but you do not want to overcook them. They will continue to set once you take them out of the oven.
Allow them to cool on the baking sheet for at least 5 minutes (ideally 10 min) before serving.
