CHOCOLATE CHIP COOKIE - SOFT - Linda

CHOCOLATE CHIP COOKIE - SOFT - Linda
CHOCOLATE CHIP COOKIE - SOFT - Linda

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2 1/4

    cups AP flour

  • 1

    tsp baking soda

  • 1 1/2

    tsp cornstarch

  • 1/2

    tsp salt

  • 3/4

    cup packed brown sugar

  • 1/2

    cup granulated sugar

  • 3/4

    cup unsalted butter, melted

  • 1

    large egg

  • 1

    egg yolk

  • 1

    TBS vanilla extract

  • 1

    cup chocolate chips, + 1 cup for rolling

Directions

1. In large bowl, sift together flour, baking soda, cornstarch and salt. 2. In another bowl, whisk together sugars and butter. Whisk until the sugars have dissolved in the butter. Add in the egg yolk and the egg and whisk. Last, whisk in vanilla. 3. Pour wet ingredients into dry ingredients. Use a large wooden spoon to combine the ingredients together. Fold in 1 cup chocolate chips. Cover, and chill in refrigerator at least 3 hours, up to overnight. 4. Oven 325, parchment or silpat on baking sheets. Let dough sit for 10 minutes. 5. Use 3 TBS dough for each cookie. Roll each cookie ball into add'l chips and place up to 6 on baking sheet. (I used about 2 TBS per cookie) 6. Bake for 11-12 minutes. (I baked about 10 minutes). Cookies appear under-baked - this is what you want. 7. Let cookies rest for about 10" before transferring to wire cooling racks to finish cooling. 8. Stay fresh about 7 days. Makes 16 (3 TBS) or 22 (2 TBS) cookies.

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