Of course, I thought those cookies from the tub were pretty great. But that's before I became something of a chocolate chip cookie connoisseur. Yeah, I have about six different recipes for chocolate chip cookies on this site already, and all of them have their own merits depending on what you're in the mood for. Jacques Torres' are great if you have some time and like a little crisp around the cookie edge, the Chewy Molasses ones will delight if you want a deeper flavor less concentrated on the chocolate chips, the soft and chewy are similar to these but don't have as much longevity (though they take less time), so it's really all just a matter of personal preference.
This particular variety of chocolate chip cookie is super soft and dense and will be super gooey straight out of the oven. And that's how I love my chocolate chip cookies. I'm sorry, but crunchy? No. Nuts? No. I will make note that I took these to a pot luck get together thing and they were the only dessert to be eaten straight up. They were allllll gone, though there were still bits of every other dessert left. So, I mean, they must be pretty dang good, right?
Super Soft and Dense Chocolate Chip Cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted
- 3/4 cup light brown sugar, loosely packed
- 1/2 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- Whisk together the flour, baking soda, cornstarch and salt in a large bowl and set aside for now.
- In a medium, microwave-safe bowl, melt your butter, then whisk in your sugars until it's lump-free. Whisk in the egg, then the egg yolk, and finally, the vanilla. It's a whole lot of whisking going on.
- Pour the wet ingredients into your dry ingredients and mix together with a large spoon, or perhaps a spatula. The dough will be thick, man. That's how it should be. Fold in the chocolate chips. Cover and chill for at least 2 hours, or up to 3 days.
- Once you've chilled it, let it sit out for 10 minutes while you preheat your oven to 325F. Line your baking sheet(s) with parchment paper or your fancy silicone baking mats, if you have those.
- Roll the dough into balls, roughly 3 Tablespoons worth each depending on how big you want your cookies. For thicker cookies, keep the balls taller rather than wider. You can fit about 8 of these on your baking sheet. Bake for 11-12 minutes. They won't look fully cooked, which is how it is supposed to be. Take them out of the oven and let sit on the baking sheet to continue baking for 10 more minutes, then move to wire rack to cool completely.
In a large bowl, whisk together the flour, salt, cornstarch and baking soda. Set aside for the moment.
In a medium bowl, melt your butter, then whisk in your sugars until no lumps remain.
Whisk in your egg, egg yolk, and vanilla. You're better off if your eggs are room temperature than straight out of the fridge. You can put them in a glass of warm water for a few minutes before you add them to get them there.
Add your wet ingredients to your dry ingredients and mix together with a spoon or spatula, then fold in your chocolate chips. Put that in the fridge to chill for at least two hours, or up to three days.
After it's chilled, let it sit out to soften for about 10 minutes while you preheat your oven to 325F. Then, form into balls with your hands and place on your parchment-lined baking sheet.
Bake for 11-12 minutes. They will look soft and underbaked, but trust. Leave them on the pan for another 10 minutes to finish baking.
Then stick them on a wire rack to cool. They'll be soft and gooey and delicious.
And will last in your cookie jar for days!