Description
This classic Chocolate Chip Cookie recipe yields soft, chewy cookies with perfectly crisp edges. Made with a blend of brown and granulated sugars, melted butter, and a combination of egg and egg yolk for richness, these cookies are chilled before baking to enhance flavor and texture, resulting in irresistibly gooey centers and golden edges.
Ingredients
Wet Ingredients
- 227 g Unsalted Butter
- 1 Large Egg
- 1 Egg Yolk
- 1 tsp Vanilla Extract
Sugars
- 220 g Light Brown Sugar
- 100 g Granulated Sugar (caster sugar)
Dry Ingredients
- 300 g All-Purpose Flour (plain flour)
- 1 tbsp Cornstarch (cornflour)
- ½ tsp Baking Soda (bicarbonate of soda)
- 1 tsp Salt
Add-ins
- 255 g Chocolate Chips
Instructions
- Melt the Butter: Melt the unsalted butter in the microwave in 30-second bursts until just melted. Pour it into a mixing bowl and let it cool for about 5 minutes until warm but not hot.
- Combine Sugars and Butter: Add the light brown sugar and granulated sugar to the bowl with the melted butter. Whisk gently until just combined.
- Add Eggs and Vanilla: Add the whole egg, egg yolk, and vanilla extract to the sugar-butter mixture. Whisk gently until smooth and combined, being careful not to incorporate air or mix too vigorously.
- Sift and Mix Dry Ingredients: Sift together the all-purpose flour, cornstarch, baking soda, and salt. Using a wooden spoon or rubber spatula, mix these dry ingredients into the wet mixture until just combined to form a soft dough. Avoid overmixing.
- Fold in Chocolate Chips: Add the chocolate chips and stir until they are evenly distributed throughout the dough.
- Portion and Chill Dough: Use a small cookie scoop or spoon to portion dough balls approximately 2 inches in diameter. Place them on a cookie sheet, cover with plastic wrap, and refrigerate for at least 1 hour. For enhanced flavor and texture, chill overnight.
- Preheat Oven and Prepare Baking Sheet: When ready to bake, preheat the oven to 350°F (180°C, 160°C fan-assisted). Line a separate baking sheet with parchment paper. Arrange chilled dough balls on the parchment-lined sheet with enough space for spreading.
- Bake the Cookies: Bake for 12 minutes or until edges are golden brown and tops look dry. Centers may appear slightly pale and underbaked.
- Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes. Then, use a cookie lifter to transfer them to a wire rack to cool completely. Cookies will flatten into a crinkly texture as they cool.
Notes
- Chilling the dough improves flavor and prevents cookies from spreading too much during baking.
- Use room temperature eggs for better mixing.
- For extra gooey centers, slightly underbake the cookies and let them finish cooking as they cool on the baking sheet.
- You can substitute chocolate chips with chunks or different types of chocolate for variety.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
