First things first: I am OBSSESSED WITH CHOCOLATE CHIP COOKIES? – & second thing: you have never had chocolate chip cookies like these before. – OKAY. And we all know that pretty much everyone likes chocolate chip cookies (flat and crispy, gooey, unbaked etc.) – so I have created the best chocolate chip cookies that have the perfect crunch on the outside + that ooey gooey soft baked center.
There are so many reasons why this recipe will be the best chocolate chip cookie recipe in your recipe box! One, because they taste amazing. Two, because you can freeze the dough (save the goodness), and three: there the perfect combo between crunch & gooey!
Included at the bottom are a few of my favorite baking equipment must-haves!
Spread the chocolate chip cookie love around!
Homemade Chocolate Chip Cookies
Course: Cooking & Baking12
servings45
minutes10
minutes55
minutesIngredients
2 cups of flour
1.5 cups “cake flour” *see below
1.5 tsp. kosher salt
2 tsp. corn starch
1/2 tsp. baking soda
1 1/4 cup melted unsalted butter
1 1/4 cup light brown sugar
1/2 cup white granulated sugar
2 large eggs
3 egg yolks
1 lbs. dark chocolate
Directions
- Pre-heat the oven to 425°F.
- Place the butter into a small pan and heat the butter until it is completely melted. Once melted, allow to cool.
- In a medium mixing bowl, combine the flours, salt, cornstarch, and baking soda. Whisk together until blended.
- Using a standing mixer, whisk the brown sugar and white granulated sugar together. Slowly stream in the melted butter. Add one whole egg at a time, and then the egg yolks- one at a time.
- Switch to the paddle attachment and scoop in the flour mixture. Once both mixtures combine, drop in the chocolate!
- Once dough is done, cover with plastic wrap and do your best to remove all of the air. Place in refrigerator for 30-35 minutes or until the dough is chilled.
- Once chilled scoop the batter and form into balls that weigh approximately6oz. each. After all of the dough is formed, put back in fridge for another 15 minutes.
- Remove from fridge and place cookie sheet in the oven for 10-12 minutes.
- Allow the cookies to cool! The outside should be golden and inside should be slightly gooey! Once the cookies are cool, the “doughey” center will be firm but still soft!
Notes
- CAKE FLOUR: For every 1 cup of flour, remove 2 tbsp. of the flour and replace it with 2 tbsp. of corn starch.
Favorite Baking Equipment
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