Ingredients
- 2 ¼ cups (280g) all-purpose flour (spooned & levelled)
- 1 teaspoon baking soda
- 1 ½ teaspoons cornstarch
- ½ teaspoon salt
- ¾ cup (170g / 12 Tbsp) unsalted butter, softened (not melted)
- ¾ cup (150g) packed light or dark brown sugar
- ½ cup (100g) granulated sugar
- 1 large egg + 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 1 ¼ cups (225g) semi-sweet chocolate chips (or chunks)
Step-by-Step Instructions
1. In a medium mixing bowl, whisk together the flour, baking soda, cornstarch, and salt. Set this mixture aside.
2. In a separate large bowl, beat the softened butter (do not melt it!) with both the brown sugar and granulated sugar until smooth and creamy. This step is crucial for a chewy texture, as creaming the butter with sugar incorporates air, helping the cookies rise while also adding tenderness.
3. Add the whole egg, the additional egg yolk, and vanilla extract to the butter-sugar mixture. Beat until well combined. The extra yolk helps make the cookies richer and chewier.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or by hand) until just combined. Be careful not to over-mix; stop as soon as you see no more streaks of flour to keep the cookies tender.
5. Add the chocolate chips or chunks and gently fold them into the dough with a spatula until evenly distributed.
6. Cover the bowl and refrigerate the dough for at least 30 minutes, or up to 24 hours. Chilling helps the flavors develop and prevents spreading while baking, resulting in a thicker cookie with a more intense flavor.
7. When you’re ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. Scoop 1.5-tablespoon portions of dough (or about the size of a golf ball) and place them on the baking sheet, leaving a few inches of space between each.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers will look slightly underdone—this is normal, as they will set as they cool on the baking sheet.
9. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
GLUTEN FREE ALTERNATIVE
For the GF flour blend:
• 1 cup (130g) rice flour
• ½ cup (60g) sorghum flour
• ¼ cup (30g) potato starch
• ¼ cup (30g) tapioca starch
• 1 teaspoon psyllium husk powder (or 1 tablespoon ground flaxseed)
The remaining ingredients:
• 1 teaspoon baking soda
• 1 ½ teaspoons cornstarch
• ½ teaspoon salt
• ¾ cup (170g / 12 Tbsp) unsalted butter, softened (not melted)
• ¾ cup (150g) packed light or dark brown sugar
• ½ cup (100g) granulated sugar
• 1 large egg + 1 egg yolk, at room temperature
• 2 teaspoons pure vanilla extract
• 1 ¼ cups (225g) semi-sweet chocolate chips (or chunks)
Step-by-Step Instructions
1. In a bowl, whisk together the rice flour, sorghum flour, potato starch, tapioca starch, and psyllium husk powder (or ground flaxseed).
2. Add baking soda, cornstarch, and salt to the flour blend, whisking thoroughly to distribute all the dry ingredients evenly.
3. In a large mixing bowl, beat together the softened butter with the brown sugar and granulated sugar until creamy and well-blended.
4. Add the egg, extra yolk, and vanilla extract to the butter mixture, mixing until fully incorporated.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
6. Gently stir in the chocolate chips or chunks.
7. Cover and refrigerate the dough for 30 minutes to 1 hour to enhance flavor and improve the dough’s ability to hold shape.
8. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Scoop 1.5-tablespoon portions of dough and place on the baking sheet, leaving space between each.
9. Bake for 10-12 minutes, until the edges are golden. The centers should still look soft.
10. Allow the cookies to cool on the baking sheet completely, then transfer them to a wire rack.
