You might already know how much I love the recipes of my blogger friend Sally from Sally’s baking addiction (see my article about the Mini Oreo and peanut butter brownies). I tried many of them already and each time it’s a great success. The result matches exactly the recipes’ yummy pictures that Sally puts on her blog.
Last summer, I hosted a pool party at home with some friends (yes, lucky us, we have a pool!), and of course, what’s better than munching on a cookie after a swim? So there I go, I checked Sally’s blog and went all over her many cookie recipes. Eventually, I figured I should go for the basic cookie recipe (it’s like pizzas you know, you’ve got to try the base first, and then you know if the pizzas taste good). I just used dark chocolate chips instead of the semi-sweet ones because I’m a dark chocolate lover and somehow, I had to go for those ones!
I made a batch and my guests grabbed some on the terrace on their way back from a swim. They were impressed and totally in love! Many of them who lived in the US in the past told me that the cookies tasted exactly the same as the ones they used to eat there. The cookies are so soft, thick and chewy, just the ones you would dream of! It sure sounds like the perfect cookie recipe!
Because I only very slightly modified the recipe, I did not intend to put it on my blog at first. But many of my friends were asking for it and didn’t know which one of Sally’s cookie recipes I had chosen (especially my friend Ludvig, hi there!). So I figured I should share it anyway, because these cookies are the best I ever tried and as a result, the recipe is a keeper!
- 2 ¼ cups (270g) all-purpose flour
- 1 ½ teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (180g) unsalted butter
- ¾ cup (135g) light brown sugar, loosely packed
- ½ cup (100g) granulated sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 1 cup (150g) dark chocolate chips
- Blend together the flour, cornstarch, baking soda and salt in a large bowl.
- Melt the butter in a small saucepan or in the microwave. Pour the butter in a smaller bowl and whisk together with brown and white sugar until no brown sugar lumps remain. Whisk in the egg, the egg yolk and the vanilla extract. Pour the wet ingredients into the dry ingredients and mix together with a rubber spatula. Add ⅔ of the chocolate chips and try to disperse them among the dough. Cover the dough and chill in the fridge for a minimum of 2 hours (Sally's #1 tip: chilling is mandatory!).
- Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10-12 minutes. In the meantime, preheat the oven to 325°F (160°C) and line two large trays with parchment paper.
- Roll the dough into balls, about 3 tsp of dough each (Sally's #2 tip: roll the cookie dough balls to be tall rather than wide, to ensure the cookies will bake up to be thick. Put 8 or 9 balls of dough onto each cookie sheet and add the remaining chocolate chips into the balls.
- Bake the cookies for 10- 12 minutes, not more. The cookies will look very soft and underbaked but they will continue to bake on the cookie sheet.
- Allow to cool 10 minutes on the cookie sheet before serving if you want to eat them warm. But you can also move them to a wire rack to cool completely.