What could be better than warm, chewy chocolate chip cookies? Probably warm, chewy chocolate chip cookies with milk!
Or ice cream.
I had been trying to create a recipe where the cookies are not flat, are a little crispy on the outside, and still chewy and a little gooey on the inside. The cornstarch and added egg yolk in this recipe help to do just that!
I also use 2 different kinds of chocolate for the perfect level of sweetness. I prefer to use Nestle semi-sweet chocolate chunks and Guittard or Ghirardelli milk chocolate chips as they are larger than traditional chocolate chips. You can make these with any chocolate chips, but the higher quality chocolate chips really do make for a much better cookie!
The recipe states to shape the dough into balls top, but in truth, I actually shape them a little more like ovals standing up. I have also been known to add a few more chocolate chunks to any balls of dough that aren’t fully loaded. 😉
These will not look completely done when you take them out of the oven. The edges will be starting to firm up and turn brown, and maybe some of the tops, but they will not be brown all over. If they get too brown, they will end up being less chewy, so if you like them more crispy, go for it! Make sure to leave them on the cookie sheet for a few minutes before transferring to a cooling rack (or your mouth) as the bottoms will get firmer and hold their shape better.
| Prep Time | 10 min |
| Cook Time | 9 min |
| Servings |
cookies
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- 1 cup salted butter softened, 2 sticks
- 1 cup brown sugar
- 3/4 cup white sugar
- 2 eggs
- 1 egg yolk
- 2-1/2 tsp Vanilla
- 3 cup flour
- 1 -1/4 tsp salt coarse or regular
- 1-1/4 tsp baking soda
- 1 Tbsp corn starch
- 1-1/2 cup semi-sweet chocolate chunks or chips
- 1 cup milk chocolate chips
Ingredients
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- Preheat oven to 375 degrees.
- Beat butter and sugars until creamy.
- Add eggs, egg yolk and vanilla. Mix until well-incorporated.
- Add flour, baking soda, corn starch and salt and mix well.
- Stir in chocolate chunks and chocolate chips.
- Roll 3 Tbsp dough into a ball or use a cookie scoop and place on ungreased cookie sheet.
- Bake in 375* oven for 9-11 min. Cookies will look a little under baked (especially in the middle), but the sides should be firm and starting to brown.
- Remove from oven. Let cookies sit on cookie sheet for 3-5 min., then move to cooling rack.
To make your own frozen cookie dough balls for baking a few cookies at a time, follow recipe and after placing dough balls on a cookie sheet, place in the freezer for 20 minutes, or until dough balls are no longer sticky. Place dough balls into a plastic freezer bag and freeze for up to a month. If dough balls are still frozen, you will need to add 2-4 minutes to baking time, depending on how hot your oven runs.
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