Chewy Chocolate Chip Cookie
Prep Time: 15 minutes
Chill Time: up to 4 hours
Cook time: 15 minutes with cooling time
2 cups of All purpose flour
1 teaspoon baking soda
1 1/2 teaspoon cornstarch
1/2 teaspoon salt
3/4 cup of unsalted butter, melted and cooled
3/4 cup of light brown sugar, packed
1/2 cup white sugar
1 large egg plus 1 large egg yolk (room temperature)
2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 cup of semi sweet chocolate chips (or 1/2 M&M’s and half cup of chips)
Preheat oven to 325 when ready to bake the cookies.
In a large bowl, add dry ingredients (flour, baking soda, cornstarch, cinnamon and salt) whisk until combined.
In a medium sized bowl, whisk the melted butter, both sugars until combined. Whisk the egg and egg yolk then add to bowl. Whisk everything together, but do not over mix. Add the vanilla, stir everything until vanilla is combined.
Pour the wet ingredients into the bowl with the dry ingredients. Mix everything together with a rubber spatula. Do not over mix. Add in your chips, which ever you prefer just 1 cup but you can mix white chocolate, semi sweet, M&M’s, etc) the dough should be thick. Fold all ingredients together.
roll into balls (2 tablespoon sized) and chill the dough
Line a large baking sheet with parchment paper, add the chilled dough onto the baking sheet, add a few more M&M’s or chocolate chips on the top. Bake 11-13 minutes. They will be under baked, and they will be chewy. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Dough will be thick. If you want bigger cookies make them 3 tablespoon size add 2 minutes of cooking time.
These cookies can freeze if you have any left over for up to 3 months.
Please remember that all oven temperatures vary.