Two Huge Chocolate Chip Cookies
Just two chocolate chip cookies - lightly crisp around the edge, and dense and buttery through the middle. They are thick enough to sink your teeth into and just really, really good.
Ingredients
- 3 tablespoonsbutter, very soft or partially melted
- 3 tablespoonspacked brown sugar
- 1 ½ tablespoonswhite sugar
- ¼ teaspoonvanilla
- 1egg yolk
- ⅓ cup2 tablespoons all-purpose flour (~60 grams, see note 1)
- 1 teaspooncornstarch
- ¼ teaspoonbaking soda
- ¼ teaspoonkosher salt
- ¼ cupchocolate chips
Directions
- 1
Preheat the oven to 350 degrees.
- 2
Mix butter, sugars, vanilla, and egg yolk until combined.
- 3
Stir in flour, cornstarch, baking soda, and salt. When a soft dough has formed, stir in the chocolate chips.
- 4
Roll the dough into two balls and place on a baking sheet – there should be plenty for two large cookies plus a little bit of dough for a snack. (You’re welcome.) You can add more chocolate chips to the top of the cookies if you want.
- 5
Bake for 10-12 minutes, depending on your oven temp and desired level of gooey cookie center.
- 6
Rest the cookies for a few minutes so they settle down and solidify a bit – I set a timer for 10-15 minutes and just let them rest right on the pan. At that point they should be able to transfer to a plate, or maybe even held in your hand, for warm, delicious eating on the couch. Yum, yum, yum.