Chewy Chocolate Chunk Cookies

Makes 16 large cookies. Cookies stay soft and fresh for 7 whole days at room temperature. Cookies may be frozen up to 3 months. Rolled cookie dough may be frozen up to three months and baked in their frozen state for 12 minutes.

Ingredients:

2 and 1/4 cups (280 grams) all-purpose flour, measured correctly 1 teaspoon baking soda 1 and 1/2 teaspoons cornstarch 1/2 teaspoon salt 3/4 cup (1.5 sticks or 170 grams) unsalted butter, melted 3/4 cup (150 grams) light brown sugar, loosely packed 1/2 cup (100 grams) granulated sugar 1 large egg + 1 egg yolk* 2 teaspoons vanilla extract 1 cup (180 grams) chocolate chips or chocolate chunks

Directions:
1. Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside. 2. In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory. 3. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes. 4. Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside. 5. Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. See this post for more clarity and a photo. Put 8 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely. *Room temperature egg + egg yolk are preferred for even disbursement. Typically, if a recipe calls for room temperature or melted butter, it's a good idea to use room temperature eggs as well. To bring eggs to room temperature quickly, simply place the whole eggs into a glass of warm water for 10 minutes.

*What to do with the extra egg white? Make these or these.

THE Chocolate Chip Cookie

Soft, thick, and puffy chocolate chip cookies. The cornstarch is the secret!

Ingredients:

3/4 cup (1.5 sticks) unsalted butter, softened to room temperature 3/4 cup dark brown sugar 1/4 cup sugar 1 large egg, at room temperature 2 teaspoon vanilla extract 2 cups all-purpose flour 2 teaspoon cornstarch 1 teaspoon baking soda 1/2 teaspoon salt 1 and 1/4 cup semi-sweet chocolate chips

Directions:
1. Line an ungreased cookie sheet with parchment paper or silpat. Set aside. 2. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients. Stir in chocolate chips. Dough will be thick and sticky. Cover dough and chill for at least 30 minutes or up to 1 day. 3. Preheat oven to 350F. 4. Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you are rolling individual balls. Drop 1 Tbsp balls of dough onto cookie sheet. Press a few more chocolate chips into the dough balls for looks, if desired. Bake for 8-9 minutes, until barely golden brown around the edges. Do NOT cook them longer than 10 minutes. Remove and let cool for 3 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They *will* slightly deflate as you let them cool. Transfer to cooling rack. 5. Cookies stay soft and fresh for up to 10 days in an airtight container. Makes about 2-2.5 dozen cookies. Do not drop dough onto warm cookie sheets. Allow cookie sheets to cool completely between batches. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Adapted from Anna Olsen

Sometimes the simplest of recipes are what stick. I really dont need to convince you. Its a chocolate chip cookie. THE chocolate chip cookie. PS: You could even try them with mint chocolate chips!

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THE Chocolate Chip Cookie Soft, thick, and puffy chocolate chip cookies. The cornstarch is the secret! Ingredients: 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature 3/4 cup dark brown sugar 1/4 cup sugar 1 large egg, at room temperature 2 teaspoon vanilla extract 2 cups all-purpose flour 2 teaspoon cornstarch 1 teaspoon baking soda 1/2 teaspoon salt 1 and 1/4 cup semi-sweet chocolate chips Directions: Line an ungreased cookie sheet with parchment paper or silpat. Set aside. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients. Stir in chocolate chips. Dough will be thick and sticky. Cover dough and chill for at least 30 minutes or up to 1 day. Preheat oven to 350F. Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you are rolling individual balls. Drop 1 Tbsp balls of dough onto cookie sheet. Press a few more chocolate chips into the dough balls for looks, if desired. Bake for 8-9 minutes, until barely golden brown around the edges. Do NOT cook them longer than 10 minutes. Remove and let cool for 3 minutes on the

cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They *will* slightly deflate as you let them cool. Transfer to cooling rack. Cookies stay soft and fresh for up to 10 days in an airtight container. Makes about 2-2.5 dozen cookies. Do not drop dough onto warm cookie sheets. Allow cookie sheets to cool completely between batches. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Adapted from Anna Olsen Sallys Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Undoubtedly my new favorite chocolate chip cookie recipe.

XXL Death by Chocolate Cookie

Taste the chocolate explosion. Yield: makes 1 very large cookie

Ingredients:

2 Tablespoons unsalted butter, softened to room temperature 2 Tablespoons granulated sugar 2 Tablespoons light brown sugar (or dark brown) 2 Tablespoons beaten egg (crack an egg, beat it, and use 2 Tablespoons) 1/2 teaspoon vanilla extract 1/4 cup all-purpose flour 2 Tablespoons unsweetened cocoa powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup dark chocolate chips + 1 Tablespoon, divided (or semi-sweet chocolate chips) sprinkles, optional

Directions:
1. Preheat oven to 350F degrees. Line a cookie sheet with parchment paper or silicone baking mat. Set aside. 2. In a medium size bowl, mix the softened butter and sugars together with a spoon or fork until creamed. Mix in the egg and vanilla. 3. In a separate small bowl, mix the flour, cocoa powder, baking soda, and salt. Pour the dry ingredients into the wet ingredients and mix to combine. Fold in 1/4 cup chocolate chips.

4. Place the dough in the center of the baking sheet and mold into a tall ball using a spoon (see picture above). Dot the top of the cookie with 1 Tablespoon of chocolate chips. Add sprinkles on top if desired. Bake for 14-15 minutes, or up to 16 minutes. The cookie will appear very soft, but will firm up as it cools. Allow to cool completely on baking sheet. *Want to make a whole batch of chocolate cookies? Use my easy Inside Out Chocolate Chip Cookies recipe and swap the white chocolate chips for semi-sweet, if desired. *You may make four smaller cookies using this recipe. Just divide the dough into 4 smaller mounds on the cookie sheet rather than 1 large mound. Bake for 8-10 minutes. Sallys Baking Addiction. All images & content are copyright

Using this SAME cookie dough recipe, I have made several more types of cookies. Check them out! Which one is your favorite? Soft-Baked White Chocolate Chip Cranberry Cookies

White Chocolate Covered Pretzel Cookies

Triple Chocolate Chip Cookies

Salted Caramel Pecan Chocolate Chip Cookies

Mini Chocolate Chip Cookie Sandwiches

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