Chocolate Chip Cookies

While any kind of chocolate chip cookie is delicious, these turned out to be amazing. I wanted to bake cookies because they’re comforting and everyone needs more comfort during the crazy time of coronavirus. Unfortunately, I was out of all purpose flour and didn’t have enough light brown sugar. So, I used what I had- bread flour and dark brown sugar. Turns out, you should always be using those ingredients when making chocolate chip cookies. These cookies are soft, chewy and are the perfect pick me up for a stress induced quarantine.

Chocolate Chip Cookies

Prep Time: 10 minutes Cook Time: 12-14 minutes

Yield: 2 dozen cookies

Ingredients:

• 2 1/4 cup bread flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 1/2 teaspoon cornstarch

• 3/4 cup unsalted butter, melted

• 3/4 cup packed dark brown sugar

• 1/2 cup granulated sugar

• 2 teaspoons vanilla extract

• 1 egg

• 1 egg yolk

• 1 1/4 cup chocolate chips

Instructions:

1. Sift together the flour, baking soda, salt, and cornstarch. Set aside.

2. In a medium bowl, whisk the butter, brown sugar, and granulated sugar until no lumps remain. Whisk in the egg, egg yolk, and vanilla extract. Pour the flour mixture into the bowl and stir the ingredients together until combined. Add the chocolate chips and stir until evenly distributed.

3. Cover the dough and chill in the refrigerator for at least 3 hours, or overnight. This is mandatory and prevents spreading.

4. Once ready to bake, preheat oven the 325 degrees F. Using a medium cookie scoop, scoop the dough into balls and place on parchment or silpat lined cookie sheets, at least 3 inches apart. Sprinkle with sea salt for optimal flavor.

5. Bake for 12-14 minutes. They will look underbaked in the middle- that’s on purpose. The cookie edges should look lightly brown/toasted. Allow to cool on the cookie sheets for 10 minutes before transferring to a wire rack to cool completely.

Notes:

• I like scooping my dough into balls before chilling. I cover the dough balls and then sprinkle on some salt right before baking. If I want the cookies fast, I will freeze the scooped balls on a small cookie sheet for about 2 hours instead of chilling in the refrigerator.

• Unbaked cookie dough balls freezes well. Bake right from frozen without thawing. They may need 1 extra minute of baking.

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