Forever I’ve been making chocolate chip cookies using the recipe on the bag of Nestle Toll House Morsels’s chocolate chips. Because? Well because that’s how my mom always made chocolate chip cookies, of course.
Thanks to Pinterest, I have a whole new collection of recipes to try. About a year ago, my daughter pinned a recipe for Chewy Chocolate Chunk Cookies from Sally’s Baking Addiction. And one day she made them. Immediately, her dad proclaimed them as the “best ever” cookies he’d ever had. How’s that for a compliment for your teenage daughter’s culinary skills?
She’s made them several times and each time we use a different combination of “chips”. We’ve tried regular chocolate, chocolate chunks, white chocolate, and peanut butter chips. They’ve all been winners. I think the fun part is combining at least 2 different chips in one recipe.
I highly recommend doubling the recipe. One batch is simply not enough, especially if you intend to share some of them.
We’ll be making them again this week to include in Chloe’s Valentine gifts to her friends.
- 2 and ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 and ½ teaspoons cornstarch
- ½ teaspoon salt
- ¾ cup unsalted butter, melted
- ¾ cup brown sugar, loosely packed
- ½ cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 1 cup chocolate chips or chocolate chunks, choose your own variety
- Mix together the flour, baking soda, cornstarch and salt in a large bowl. Set aside.
- Using a mixer, whisk the melted butter, brown sugar, and white sugar together until smooth. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Pour the flour mixture into the egg/butter/sugar mixture and combine. The dough will be very soft, yet thick. Fold in the chocolate chips. Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory.
- Remove the dough from the refrigerator and allow to slightly soften at room temperature for about 10 minutes.
- Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll the dough into balls, about 3 Tablespoons of dough each. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. Put 8 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired. Bake the cookies for 11-12 minutes. The cookies will look very soft and under baked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.
- Tip: You can freeze the cookie dough for baking later. The dough balls work great if you want to make your own “Pie-zookies”!
I think the number one key to this recipe’s success is the dough’s “chill” time in the fridge. Don’t skip this step!