Who doesn't love chocolate chip cookies? We're big fans and I have a family favorite recipe, but I recently stumbled upon a really interesting technique for making really big, really soft, really chewy CCCs that piqued my curiosity so I thought I'd share them with you.
Soft and Chewy Chocolate Chip Cookies
- 2 1/4 cups (280 grams) all purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon fine sea salt
- 3/4 cup (170 grams) unsalted butter, melted
- 3/4 cup (135 grams) light brown sugar, loosely packed
- 1/2 cup (100 grams) granulated sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (180 grams) chocolate chips or candy coated chocolate pieces (or a combination thereof)
- 48 chocolate chips for decoration (optional)
- In a large bowl, whisk together flour, baking soda, cornstarch, and salt; set aside.
- In a medium bowl, whisk together the melted butter, brown sugar, and white sugar until smooth.
- Whisk in egg, egg yolk, and vanilla.
- Pour the wet ingredients into the reserved flour mixture and mix with a spoon or spatula until well combined.
- Fold in the chocolate chips and/or candy coated chocolate pieces.
- Cover the dough with plastic wrap and chill for anywhere from 2 hours to 3 days (Sally says this step is mandatory).
- When it's time to bake the cookies, preheat oven to 325F and prepare 2 sheet pans with parchment paper or silicone baking mats.
- Allow the cookie dough to sit at room temperature for about 10 minutes.
- Use a #20 scoop to measure out each cookie (the cookies are big - about 3 tablespoons each).
- Use the warmth of your hands to roll each dough portion smooth and shape into a ball, and then into a barrel (so the dough is a little taller than it is wide - that way they'll puddle into perfect mounds while baking).
- Place 8 portions of dough on each sheet pan and top each with 3 chocolate chips as shown. If dough gets too soft, chill for several minutes before baking
- Bake cookies, one sheet pan at a time, in the center of the oven for 11-12 minutes.
- Remove from oven and allow cookies to rest on hot sheet pan for 10 minutes before transferring to a cooling rack to finish cooling (don't be alarmed if the cookies look underbaked when they're removed from the oven).
Recipe makes 12 cookies. For a detailed explanation of Sally's technique, visit her blog at Sally's Baking Addiction.