Chewy Chocolate Chip Cookies

• Sorry about the silence on the blog. Been super busy with life in general. I've got a bit of a cold so I felt like making some comfort food. I absolutely adore the Sally's Baking Addiction blog. I recommend taking a look if you feel like making something yummy. This is one of my favorite recipes from there. I love soft, chewy cookies (not a fan of hard, crunchy ones). These stay nice and soft even after they cool (it's probably all the butter and brown sugar). Enjoy! 😋
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• Chewy Chocolate Chip Cookies
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• 280g (2 1/4 cups) flour (spoon into measuring cup and level)
• 1 teaspoon baking soda
• 1 1/2 teaspoons cornstarch
• 1/2 teaspoon salt
• 170g (3/4 cup) unsalted butter, melted
• 135g (3/4 cup) loosely packed light brown sugar
• 100g (1/2 cup) granulated sugar
• 1 large egg + 1 egg yolk, at room temperature
• 2 teaspoons pure vanilla extract
• 180g (1 cup) milk/semi-sweet/dark chocolate chips or chocolate chunks (I used dark chocolate)

1. Mix the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
2. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. I did this step in a food processor. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla extract. 
3. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. 
4. Fold in the chocolate chunks. They may not stick to the dough because of the melted butter, but try to combine them. 
5. Cover the dough and chill in the refrigerator for 3 hours or up to 3-4 days. Chilling is a must. 
6. Take the dough out of the refrigerator and allow to soften at room temperature for 10 minutes. 
   
   
7. Preheat oven to 165°C (325°F). Line two large baking sheets with parchment paper or silicone baking mats. 
8. Roll the dough into balls, about 3 tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will help the balls stay together. Roll the cookie dough balls to be taller than they are wide, to ensure the cookies will bake up to be thick. 
9. Place 8 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls for looks if there are some left over in the bottom of the mixing bowl. 
10. Bake the cookies for 11-14 minutes until surface starts to turn golden. Mine took 14 min. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. 
11. Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.