When I first tried this chocolate chip cookie recipe, I was skeptical about the melted butter and extra egg yolk. I had always stuck to the classic creaming method, but the promise of a super chewy texture was too tempting to resist. One rainy afternoon, I decided to give it a whirl. Little did I know, these cookies would soon become a household favorite, perfect for sharing with friends over a cup of coffee or sneaking a bite of when no one’s looking.
The magic behind these cookies lies in their unique combination of ingredients and techniques. By using melted butter, more brown sugar than white, and a touch of cornstarch, these cookies achieve a perfect balance of softness and chewiness. The extra egg yolk adds richness, while chilling the dough ensures the cookies don’t spread too thin during baking. It’s a simple recipe that results in an extraordinary treat, making it a go-to for anyone craving the ultimate chocolate chip cookie experience.
Ingredients
- 2 and 1/4 cups (280g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 3/4 cup (170g) unsalted butter, melted & cooled for 5 minutes
- 3/4 cup (150g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg + 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 1 and 1/4 cups (225g) semi-sweet chocolate chips or chocolate chunks
