Description
Soft dough puffs up in the oven, edges turning golden crisp while the centers stay irresistibly chewy. Each round scoop yields a cloud-like cookie studded with melted chocolate pockets and a buttery aroma that fills the kitchen.
Ingredients
- 2 1/4 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 325°F and line baking sheets with parchment paper.
- In a medium bowl whisk together the flour cornstarch baking soda baking powder and salt.
- In a large bowl cream the butter granulated sugar and brown sugar together until light and fluffy.
- Beat in the egg egg yolk and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients mixing just until incorporated.
- Fold in the chocolate chips being careful not to overmix.
- Scoop rounded 2-tablespoon portions of dough onto the prepared baking sheets spacing them about 2 inches apart.
- Bake for 12 to 14 minutes or until the edges are set but the centers still look slightly underbaked.
- Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chilling the dough for 30 minutes enhances the texture and flavor.
- Use a medium cookie scoop for uniform cookies and even baking.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Customize by adding nuts dried fruit or white chocolate chips for variety.