These Chocolate Chip Cookies are buttery and soft with a nice chew when you bite into them! They're not too thick and not too thin. They come out of the oven puffed in the center, but while cooling, that center nestles down into pure chewy delicious-ness! YUM! This recipe make 2-dozen cookies, a perfectly manageable batch! They stay soft when stored in an air-tight container and they freeze perfectly either before or after baking.
I highly recommend weighing the flour to get the most consistent results. I mixed my cookies in my KitchenAid 5-quart Artisan Stand Mixer using the Flex Edge Beater. I like to top the cookie dough balls with some chocolate chips before baking - I reserve 1/4 cup chocolate chips to do so. If you don't want to top them, you can mix in all the 1 1/4 cups chocolate chips.
Cookie Directions:
Whisk together the flour, baking soda, corn starch and salt in a small bowl.
Using an electric mixer, cream the butter, granulated sugar and brown sugar - beat for several minutes or until the mixture lightens in color and is nice and fluffy. Scrape the bowl to make sure all is combined.
Mix in the egg + yolk and the vanilla. Scrape the bowl to make sure all is combined.
Add the flour mixture and mix on low speed. Add the chocolate chips (1 cup if you want to reserve 1/4 for topping later.) Mix on medium speed for about 30 seconds or until all is combined.
Line baking sheet or container (whatever will fit in your refrigerator for chilling) with parchment paper. Scoop 2-tablespoon cookie dough balls. Place on baking sheet or in container and top with additional chocolate chips, if desired. Chill covered for 3-24 hours.
Before baking, arrange oven rack to center position and preheat oven to 350 degrees. (Double check oven temperature with an oven thermometer.)
Place 12 of the chilled dough balls, evenly separated on a parchment lined or greased baking sheet (see note). Bake for 11-12 minutes (for 2-tablespoon portions) or until just starting to get golden brown on the edges and puffy - pale in the center. (When in doubt, bake less than you think.)
Let cool on baking sheet for 1-minute, then remove to cooling rack. Bake the other cookies (on a cool baking sheet.)
Notes
Baking Sheets: I like to use nice heavy baking sheets, I prefer no coatings like non-stick. Non-stick coatings can sometimes be dark in color which (attracts heat, and) can cause your cookies to brown too quickly. If you have dark pans, I would drop the oven temperature by 25 degrees. Having 2 baking sheets is helpful. Don't bake the second batch on a still hot baking sheet from the first batch.Make Ahead: You can make the dough and form the dough balls a couple days in advance and keep in the refrigerator. The flavor will deepen with time. You can also freeze the dough balls and bake just a few at a time - when you want fresh warm cookies! You can store baked cookies for several days in an air-tight container or freeze them.Dark Brown Sugar: If you only have light brown sugar, you can add 1 1/2 teaspoons of molasses to make it more like dark brown sugar. But, light brown sugar will work fine too - just a little lighter in color and "molasses" flavor.
Nutrition (approx. data estimated via online nutritional calculator.)