Chewy Chocolate Chip Cookies

Zutaten

• 0,038 serving cornflour
• 1 groß egg
• 25 servings white sugar
• 9 servings baking chips
• 34 servings unsalted butter
• 280 g white flour
• 1 groß egg yolk
• 1/2 tl salt
• 2 tl vanilla extract
• 1 tl baking soda
• 150 g brown sugar

Anleitung

1. Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
2. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla extract. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chunks. They may not stick to the dough because of the melted butter, but do your best to combine them. Chill the cookie dough. Cover the dough and chill in the refrigerator for 2-3 hours or up to 3-4 days. (Chill first, THEN roll into balls - if you try to roll the balls before chilling, the cookie dough is quite sticky and too loose to section into balls before chilling.) This step is mandatory. I highly recommend chilling the cookie dough overnight for less spreading. By skipping it, your cookies will spread into a greasy mess. Chilling the dough for at least 2 hours firms up the butter, allows the flour to absorb the wet ingredients, and helps
3. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
4. Preheat oven to 163°C. Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
5. Roll the cookie dough into balls.  Roll the dough into balls - use about 1.5 Tablespoons of cookie dough per cookie. Shape your cookie dough balls to be taller than they are wide, looking like eggs – to ensure the cookies will bake up to be thick. Shape the cookie dough ball to be nice and tall, with a firm solid bottom to ensure the cookie doesn’t topple over as it bakes (See tall cookie pics below.) The dough will be crumbly, but the warmth of your hands will help the balls stay together. Place 5-8 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired.
6. Bake the cookies for 12-13 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 transferring to a wire rack to cool completely.
7. Cookies stay fresh covered at room temperature for up to 1 week.
8. NOTES: Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Allow to come to room temperature then continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.