Foodie Friday | Ooey Gooey, Super Soft & Chewy Chocolate Chip Cookies

I have searched long and hard for the perfect cookie recipe.
Okay, that might be an exaggeration. :)

Sally from Sally's Baking Addiction experimented and worked her butt off to find the PERFECT chocolate chip cookie recipe! ...and she DID! Oh my goodness, these are so good!

Here's her post right here -----> Chewy Chocolate Chunk Cookies

They are the softest, thickest, chewiest (yes, chewiest) cookies you will ever eat and they are so so easy to make!

Today I made a double batch. The last few times I made them, there just weren't enough to go around! However, I will be sharing the single batch recipe! :)

What You Need:

2 1/4 Cups of Flour

 1/2 Cup of White Sugar
3/4 Cup of Brown Sugar
2 Tsp of Vanilla Extract
1 Tsp of Baking Soda
1 Egg
1 Egg Yolk
1 1/2 Tsp of Cornstarch
3/4 Cup of Melted Butter
1/2 Tsp of Salt
1 Cup of Chocolate Chips

Directions:

Keep in mind, I doubled my recipe today! This image is of double!

Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside.

In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory.

Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.

Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. See this post for more clarity and a photo. Put 8 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired. Bake the cookies for 11-12 minutes. The cookies will look very soft and under-baked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.

Cookies stay soft and fresh for 7 whole days at room temperature. Cookies may be frozen up to 3 months. Rolled cookie dough may be frozen up to three months and baked in their frozen state for 12 minutes.

*Room temperature egg + egg yolk are preferred for even disbursement.  Typically, if a recipe calls for room temperature or melted butter, it's a good idea to use room temperature eggs as well.  To bring eggs to room temperature quickly, simply place the whole eggs into a glass of warm water for 5 minutes. 

"In short, here are my secrets to thick, soft, & chewy Cookies: 

Under-baked cookies are the secret to softness.  Using cornstarch in the dough is another secret to softness, as well as the secret to thickness.  Using more brown sugar than white sugar results in a moister, softer cookie.  Adding an extra egg yolk increases chewiness. Rolling the cookie dough balls to be taller than wider increases thickness.  Using melted butter (and slightly more flour) increases chewiness. Chilling the dough results in a thicker cookie." - Sally from Sally's Baking Addiction

Now I think it's your turn to make these delicious cookies!

For more of Sally's recipes, visit her (recipe page)!
She's got tons!!!

God bless!