Ingredients: |
Ingredients: 4 c. all-purpose four
4 Tbsp. all-purpose flour (yes, I purposefully added flour on here twice)
2 tsp. baking soda
4 tsp. cornstarch
2 tsp. kosher salt
3 sticks unsalted butter, melted and cooled
2 c. dark brown sugar - packed (yes, seriously, you need to pack the brown sugar for this recipe)
1 c. granulated sugar
4 large eggs (who actually buys small or medium eggs anyway?)
4 tsp. vanilla
3 c. dark chocolate chips (or 2 bags because who really wants to leave half of a bag sitting on the shelf?)
Additional chocolate chips for topping
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Directions: |
Directions:In a medium bowl, whisk together ALL the flour, baking soda, cornstarch, and salt. Set aside.
In a large bowl, beat the cooled butter and both sugars for about a minute. You can use your countertop mixer or a hand mixer. Add in the eggs and vanilla. Mix until just combined.
Slowly add in the flour mixture and mix briefly, just until there are no flour clumps left. Fold in chocolate chips.
Cover and refrigerate the dough for 30 minutes to an hour.
Remove dough from the refrigerator and preheat oven to 350º, making sure you have the rack in the middle of the oven. (Does this sound like I have messed this up before?LOL!) Line your baking sheet(s) with parchment paper.
Scoop about 1/4 c. of cookie dough (or 3Tbsp. cookie scoop) and roll into balls. Tear the balls in half and smash the two halves back together, but this time have the torn lumpy sides face upward. Place cookie balls on the prepared cookie sheet(s), making sure cookies have plenty of space to spread out during baking. I can get 6-8 cookies on a regular cookie sheet.
Bake for 10-14 minutes, rotating halfway through until cookies have spread out and the edges are golden, but the centers of the cookies still look soft and undercooked.
Let cookies cool on the baking sheet until the cookies are firm enough to transfer to the cooling rack, about 15 minutes. As the cookies are cooling, you can press additional chocolate chips into the tops. |
Personal
Notes: |
Personal
Notes: These cookies turned out chewy and moist. You may want to test bake a batch or two before making these your favorite. I had to test bake several batches before I found the perfect time for baking in my oven. Oh darn! My family just HATED having to eat my test bake chocolate chip cookies! Whatever will we do when we run out of milk! LOL!!!!!
*NOTE* I am notorious for just dumping my chocolate chips in the mixer and giving them a good spin to help incorporate them into the dough then stirring a few times with my spoon afterward to make sure there are not too many on the bottom and to scrape off my mixer beater.
*NOTE* You really need to refrigerate this dough for the dough to cling together better before baking. This helps to prevent too much spreading while baking.
*NOTE* I know, weird but, I had done this on accident when I was trying to even out a few balls that were too large. Weirdly this trip made better cookies.
*NOTE* Every oven is different so I recommend baking one sheet at a time to determine the best baking time for your oven.
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This recipe for Cafe Chocolate Chip Cookies is from