The best recipe for soft and chewy chocolate chip cookies
Keyword: chocolate chip cookies
1cupbuttersoftened to room temperature
1 cupbrown sugarpacked
2largeeggs + 1 egg yolkroom temperature
1tsp. baking soda
1 tsp.baking powder
1 and ½cupsemi-sweet chocolate chips
In a large bowl, use an electric mixer to cream the softened butter with both sugars until smooth.
Add eggs, 1 at a time, and beat until just combined. Do not over mix.
Add the egg yolk and vanilla and beat until combined.
In a separate bowl, sift together the flour, baking soda, baking powder, cornstarch, and salt.
Add ¼ of the dry ingredients to the wet ingredients and beat until somewhat combined, don't overmix. Working in batches prevents the dry ingredients from going all over the place (you want them in the bowl, not on the floor). Scrape down the sides of the bowl as needed. Once all of the dry ingredients have been added beat until smooth.
Fold in the chocolate chips with a spatula.
Roll the dough into balls, about 1-2 tablespoons each. The dough is sticky so expect to get your hands pretty messy.
Arrange the formed dough balls on a plate or bowl and refrigerate, covered, for at least 2 hours and up to 48 hours.
Preheat your oven to 325°.
Line a baking pan with parchment paper and spray it with non-stick spray.
Arrange the dough balls with about an inch or two of space between them. You will have to bake the cookies in batches since they won't all fit on one pan.
Bake for 15 minutes.
Allow the cookies to cool on the pan for about 5-10 minutes before using a spatula to transfer them to a plate.
Cookies are best enjoyed warm out of the oven.
Cover cookies and store at room temperature for up to 1 week.
Store cookies in the freezer or store cookie dough balls in the freezer for up to 3 months. If baking cookie dough from frozen add an extra 2 minutes to the baking time.