Directions
- 1Add 170g of soft European style butter, 160g of light brown sugar, and 100g of granulated sugar to a mixing bowl.
- 2Cream the butter and sugar mixture until super creamy and well combined.
- 3Scrape down the sides of the bowl to ensure all ingredients are incorporated.
- 4Add 1 whole egg plus 1 extra egg yolk to the creamy butter and sugar mixture.
- 5Mix until the egg and egg yolk are fully incorporated and the mixture is super fluffy.
- 6In a separate container, combine 280g of all-purpose flour, 30g of cornstarch, and 13g of baking soda.
- 7Add the first half of the dry ingredients to the wet mixture.
- 8While there's still some visible flour in the bowl, add the second half of the dry ingredients.
- 9Add 240g of chocolate chips, using a combination of dark and milk chocolate, to the dough.
- 10Mix until the chocolate chips are evenly distributed and the dough is no longer sticky.
- 11Weigh out the cookie dough into 60g portions.
- 12Roll the dough into balls and scatter them on a sheet pan.
- 13Bake the cookies at 350F for 12 minutes.
- 14Once baked, enjoy your crispy outside, lightly golden brown, soft, and gooey chocolate chip cookies.
Ingredients
- 170 g soft butter
- 100 g granulated sugar
- 160 g light brown sugar
- 1 whole egg
- 1 whole egg yolk
- 280 g flour
- 30 g corn starch
- 13 g baking soda
- 240 g chocolate chips
Equipment
stand mixermixing bowlspatulabaking sheet
Tips
- Use European style butter for more fat, less water, more browning, and more flavor, ensuring cookies stay softer and fresher longer.
- The combination of 1 egg plus 1 egg yolk creates a chewier and richer cookie, as the egg white makes it crispier.
- Add cornstarch to the flour for a cakey texture with lightly crispy edges and a super soft and chewy center.
- Add dry ingredients in two increments to avoid overmixing the cookie dough.
- Don't be cheap with chocolate chips; use a combination of dark and milk chocolate for sweetness and a bit of bitterness.
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