Chocolate chips cookies are a comfort food for most people. If you are like me, they were the first cookie you baked. This recipe for chewy chocolate chip cookies is a little different than the standard one you may currently use. A small amount of cornstarch is added to make the cookies chewy.

Each person has their favorite version of chocolate chip cookies. Some people like their cookies thin and crisp. Some people like their cookies puffy and soft. Some people (I’m in this group) like their cookies crisp on the edges and chewy in the middle.

Through the years I’ve learned there is a lot of science behind getting a chocolate chip cookie to be crisp, soft, or chewy. Variables like: the ratio of flour to fat, the type and amount of sugar used, the temperature of the dough, ovens, and pans. Refrigerating the dough overnight to rehydrate the flour. All these factors make a big difference in the taste and texture!

Chewy Chocolate Chip Cookies

2 and 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon iodized salt
1 and 1/2 teaspoons cornstarch
3/4 cup unsalted butter, melted
3/4 cup light brown sugar, packed
½ cup granulated sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
2 teaspoons pure vanilla extract
1 and 1/4 cups semi-sweet chocolate chips or chunks

Place both eggs (still in shell) in  a bowl of warm water for 5 minutes to come to room temperature. After 5 minutes remove eggs from water, dry, and set aside. Mix flour, baking soda, salt, and cornstarch together in a medium bowl with a wire whisk. Set aside. Mix butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla in a mixing bowl with a hand or stand mixer.

Scrape sides of bowl with a silicone spatula. Gradually add flour mixture. Scrape sides and mix again. Add chocolate chips and mix briefly until incorporated. Press plastic wrap on surface of dough. Refrigerate overnight to rehydrate flour.

Remove dough from refrigerator. Place on counter 10 minutes before scooping dough. Preheat oven to 325ºF. Line 4 baking sheets with parchment paper. (If you don’t have 4 baking sheets, refrigerate baking sheets in between baking cookies to cool baking sheets to room temperature. Hot baking sheets make dough spread. Cookies will be thin.)

Scoop cold dough with a 2-teaspoon scoop. 12 cookies per baking sheet. Bake 12-14 minutes until edges are golden brown. For crisper cookies, bake until entire cookie is brown. Tip: Cookie dough can be frozen for up to 3 months and baked when convenient. Makes 56-58 cookies. Adapted from Sally’s Baking Addiction. Tip: use a mixture of semi sweet chocolate chips, chocolate chunks and Toffee bits to equal 1 and 1/4 cups.

Published in The News and Neighbor on April 8, 2020.