Here’s a simple recipe for making two delicious chocolate chip cookies that are perfect for a quick treat. These cookies come out lightly crisp on the edges and wonderfully dense and buttery in the middle. They’re thick enough to really bite into and taste fantastic.
Ingredients:
- 3 tablespoons of butter, very soft or partially melted
- 3 tablespoons of packed brown sugar
- 1 1/2 tablespoons of white sugar
- 1/4 teaspoon of vanilla extract
- 1 egg yolk
- About 1/3 cup plus 2 tablespoons of all-purpose flour (approximately 60 grams, but you can adjust slightly for texture)
- 1 teaspoon of cornstarch
- 1/4 teaspoon of baking soda
- 1/4 teaspoon of kosher salt
- 1/4 cup of chocolate chips
Instructions:
- Start by preheating your oven to 350 degrees Fahrenheit.
- In a bowl, mix together the butter, both sugars, vanilla, and egg yolk until well combined.
- Add in the flour, cornstarch, baking soda, and salt, mixing until a soft dough forms.
- Fold in the chocolate chips.
- Divide the dough into two balls and place them on a baking sheet. If you like, sprinkle a few more chocolate chips on top of each cookie.
- Bake in the preheated oven for about 10-12 minutes. The exact time will depend on how gooey you like the centers of your cookies.
- Let the cookies rest on the baking sheet for about 10-15 minutes after baking. This helps them set and makes them easier to handle.
Additional Tips:
- If you scoop the flour directly from the bag, level it off with a knife for a more accurate measurement.
- If your cookies puff up more than you like, tap the baking sheet gently on the counter a few times right after baking to deflate them slightly.
- For a chewier, thinner cookie, use closer to 50 grams of flour. For a thicker cookie, use about 60 grams.
Enjoy your baking and the delicious results!
