It’s impossible to go wrong with a cookie that turns out exactly as it’s name implies AND only take 5 minutes to mix up…by hand. Borrowed from Sally’s Baking Addiction, she mentioned that the texture of the mix might be a bit greasy, so I opted to mix the melted butter into the wet ingredients last, and the order worked out great. I also only chilled my dough for 15 minutes and the dough stiffened up enough for perfect scoops, otherwise the recipe is brilliant as is – and I can see why it’s one of her most popular! – enjoy!
2 1/4 c. (280 g) flour AND 1 t. baking soda
1 1/2 t. cornstarch AND 1/2 t. salt
3/4 c. (150 g) packed brown sugar AND 1/2 c. sugar
1 egg + 1 egg yolk at room temperature AND 2 t. vanilla
3/4 c. (170 g) butter, melted and still warm
1 1/4 c. (225 g) chocolate chips or chunks of your choosing
In a large bowl, whisk together the flour, baking soda, cornstarch and salt, and in a smaller bowl, whisk together both sugars, the egg and yolk and vanilla until smooth. Scrape all of the melted into the sugar mix and whisk again until smooth then pour the wet into the dry.
Use a sturdy spatula to combine the dough until no trace of flour can be seen, then fold in the chocolate and pop the bowl into the fridge for about 15 minutes to give the dough a chance to stiffen up. If it’s more convenient to chill the dough for a couple of hours or overnight, just give yourself enough time before baking to allow it to warm up enough to make lovely cookie scoops.
Preheat the oven 325, take the dough out of the fridge and use a large cookie scoop (a good 2 tablespoons) to portion out the dough onto a parchment lined baking sheet. These cookies will spread so leave a couple of inched in between. Bake for about 13 minutes until the edges are lightly browned – the centers will look very soft. Leave the cookies on the baking sheet to cool completely as you bake a second pan – I didn’t quite get 2 dozen using my large cookie scoop.
Dive right in, ideally while still a bit warm – totally irresistible!