Super soft, sweet and chewy American cookies, oozing with chocolate and bursting with brown sugar flavors. They are so addictive!
- 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 or chunks
- Mix 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.
* Original recipe from Sally’s Baking Addiction.