All my life I have wanted to be able to make fluffy and soft cookies. All my life, I have only been able to make thin and crunchy cookies. So when I crusing through Pinterest and found this recipe I had to give it a try. And it was good timing too. The Hubs needed me to make some cookies for a youth activity at our church so this gave me the perfect chance to give it a try and not be stuck with a bunch of cookies.
If you aren’t a fan of cookies that kind of appear under baked, then these cookies aren’t for you. The Hubs likes the flavor, but he prefers thin cookies that are a bit crunchy. Just like my dad 😉 haha! So I guess it’s hasn’t been a bad thing that I haven’t been able to figure out soft cookies until now.
Ingredients
2 1/4 cup Flour, spooned & leveled
1 tsp Baking Soda
1 1/2 tsp Cornstarch
1/2 tsp Salt (1/4 tsp if using salted Butter)
3/4 cup unsalted Butter, melted
3/4 cup loosely packed Light Brown Sugar
1/2 cup Sugar
1 egg + egg yolk, at room temperature
2 tsp Pure Vanilla Extract
1 cup Chocolate Chips
Directions
Whisk the flour, baking soda, cornstarch, and salt together in a medium bowl and set aside.
In a large bowl, whisk together the melted butter, brown sugar, and sugar together until no brown sugar lumps remain.
Whisk in the egg, then the egg yolk, and vanilla extract.
Pour the dry ingredients in with the wet ingredients and mix together with a large spoon or rubber spatula.
The dough will be very soft, yet thick.
Fold in the chocolate chips, they may not stick to the dough because of the melted butter, but do your best to combine them.
Cover the dough and chill in the fridge for 3 hours or up to 3-4 days.
Chilling is mandatory.
Take the dough out of the fridge and allow to slightly soften at room temp for about 10 min.
Preheat over to 325*.
Line two baking sheets with parchment paper and set aside.
Roll the dough into balls, about 2-3 tbsp, each.
The dough will be crumbly, but with the warmth of our hands the balls will stick together.
Place 8 balls on the cookie sheet.
Back for 11-14 minutes.
The cookies will look very soft and underbaked, but will continue to bake on the cookie sheet.
All the cookies to cool on the cookie sheet for about 10 minutes before moving them to a wire rack to finish cooling.
Enjoy!!
Notes: (from source)
– Dough will keep in fridge for 2-3 days
– Dough will keep in freeze as frozen balls up to 3 months.
– If using salted butter, reduce salt to 1/4 tsp
– Butter needs to melted and eggs at room temp.
{Source}
The Stoker Kitchen 