Thick and Chewy Chocolate Chip Cookies

The go-to recipe for chocolate chip cookies. Browning (rather than simply melting) the butter adds an extra dimension and is completely optional.

Special Equipment

• Stand mixer (optional, a strong arm will suffice)
• Two cookie sheets (one will suffice)
• Parchment paper

Add-In’s

• ½ tart dried cherries (reduce chocolate chips a bit…)

Pre-heat Oven

1. Preheat oven to 325℉
2. Adjust oven rack to lower-middle position
3. Line 2 baking sheets with parchment paper

Ingredients

• 170 grams (12 tablespoons) unsalted butter, melted (or browned) and cooled
• 270 grams (2 ¼ cups) All-purpose flour
• 1 teaspoon baking soda
• 1 tablespoon cornstarch
• ½ teaspoon salt
• 170 grams (1 cups) semisweet chocolate chips
• 128 grams (¾ cup packed) dark brown sugar
• 100 grams (½ cup) granulated sugar
• 2 tablespoons honey or golden syrup
• 1 large egg plus 1 large yolk
• 2 teaspoons vanilla extract

Preparation

Combine dry ingredients

Combine and set aside:

• Flour
• Baking soda
• Cornstarch
• Salt
• Chocolate Chips

Cream butter & sugar

Using stand mixer with paddle, cream together until smooth (about 2 minutes)

• Melted/browned butter
• Brown sugar
• Granulated sugar
• Honey or golden syrup

Add egg and Yolk; add vanilla, beat until combined.

Combine wet and dry

1. Reduce stand mixer speed to low and add flour/chocolate mixture in 3 additions until just combined, scraping down bowl as needed.

Bake

1. Working with 2 tablespoons dough at a time, roll into balls and space them 2 inches apart on prepared sheets.
2. Bake cookies, 1 sheet at a time, until edges are set and beginning to brown but centers are still soft and puffy, 10 to 12 minutes, rotating sheet halfway through baking.
3. Let cookies cool on sheets for 10 minutes before serving.

Notes

• If you have only one cookie sheet, let the cookie sheet cool to room temperature before placing dough on fresh parchment. Placing the dough on a hot sheet will skew the cooking time.
• To brown the butter, place the butter in a small skillet. Heat over med/low heat- you’ll hear “crackles” as the butter browns. Once the crackles stop, the butter is browned. Little to no stiring is required- just give the skillet a shake now and then to encourage even melting.