Chewy Chocolate Cookie

Yield: 16 servings

Category: Cookies

Cuisine: American

Reference: Sally's Baking

Ingredients

• 280g All-purpose flour
• 1 tsp Baking soda
• 1½ tsp Cornstarch
• ½ tsp Salt
• 215g Unsalted butter, melted
• 150g Light or dark brown sugar, packed
• 80g Granulated sugar
• 1 Large egg
• 1 Egg yolk, room temperature
• 2 tsp Pure vanilla extract
• 225g Semi-sweet chocolate chips

Steps

1. Cut 215g unsalted butter into pieces and melt it in a over medium heat. Continue to cook, swirling the pan occasionally, until the butter foams and you see golden brown specks at the bottom. It will smell nutty.
2. In a medium bowl, whisk the 280g all-purpose flour, 1 tsp baking soda, 1½ tsp cornstarch, and ½ tsp salt together. Set aside.
3. In a large bowl, whisk the cooled browned butter, 150g light or dark brown sugar, and 80g granulated sugar together until no lumps remain.
4. Whisk in the 1 large egg and 1 egg yolk until combined, then whisk in the 2 tsp pure vanilla extract. The mixture will be thin.
5. Pour into dry ingredients and mix together with a large spoon or spatula. The dough will be very soft, thick, and shiny. Do not overmix.
6. Fold in the 225g semi-sweet chocolate chips. The chocolate chips may not stick to the dough because of the melted butter, but do your best to combine them.
7. Cover the dough tightly and refrigerate for at least 2 hours or up to 3 days.
8. Preheat oven to 163°C (325°F). Line large baking sheets with parchment paper or silicone baking mats. If the dough has chilled for longer than 2 hours, let it sit at room temperature for about 15 minutes.
9. Using a cookie scoop or measuring spoon, scoop 1/4 cup of the chilled cookie dough. Roll into a ball, then use your fingers to shape the cookie dough so that it's taller rather than wide—almost like a cylinder. Arrange the cookies 3 inches apart on the prepared baking sheets.
10. Bake the cookies for 14-16 min or until the edges are very lightly browned. The centers will look very soft, but the cookies will continue to set as they cool.
11. Cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely. While the cookies are still warm, press a few more chocolate chips into the tops.
12. Store tightly covered at room temperature for up to 1 week.