You say “crispy,” I say “soft-baked.” Crispy. Soft-baked. Crispy. Soft-baked.
When it comes to chocolate chip cookies, everybody’s got an opinion. And now that this little chant is stuck in your head, I’m going to share mine. Soft and chewy all the way, baby.
While I’ll always be a fan of the world famous Nestle Tollhouse recipe (or perhaps I meant to say Nestlé Toulouse), this one is my new favorite. An extra egg yolk and a bit of cornstarch keep these cookies nice and chewy, and slightly under-baking them doesn’t hurt either. Shaping the cookies into ovals that stand up taller than they are wide helps the centers remain soft.
All in all, it’s a winning combination. Which deserves a chant. “Soft-baked, soft-baked, soooooooooft-baked!”
Soft-Baked Chocolate Chip Cookies
- 3/4 cup unsalted butter, melted
- 3/4 cup loosely packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg + 1 large egg yolk
- 2 tsp. vanilla
- 2 1/4 cups all-purpose flour
- 1 tsp. baking soda
- 1 1/2 tsp. cornstarch
- 1/2 tsp. salt
- 1 cup chocolate chips
Using a hand or stand mixer, cream together butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes. Mix in the egg, egg yolk, and vanilla and beat until smooth. Stir in flour, baking soda, cornstarch, and salt until just combined. Stir in chocolate chips.
Cover dough and chill in refrigerator for at least two hours.
Preheat oven to 325° F. Remove dough from refrigerator and let sit at room temperature for about 10 minutes. Scoop dough into egg shapes about 1.5 inches by 1 inch, and place on parchment-lined cookie sheets so they stand up tall.
Bake for 8-10 minutes, or until edges just start to turn golden brown. (It’s okay if they look underbaked!) Cool on cookie sheets for 10 minutes, then transfer to a rack to cool completely.
Makes about 3 dozen cookies.
Source: Sally’s Baking Addiction.