Chewy Chocolate Chip Cookies

1. In a medium sized bowl, whisk together the all-purpose flour, baking soda, cornstarch, and salt. Set aside.

2. Pour the melted butter into the bowl of a stand mixer. Add the light brown sugar and the white sugar, and beat together using the paddle attachment until well combined.

3. Add in the egg and egg yolk and beat until completely incorporated. Add the vanilla extract and beat until combined.

4. Pour the dry ingredients into the wet ingredients and stir together with the paddle attachment on the lowest speed until just combined. In a small bowl mix together the milk and semi-sweet chocolate chips. Add 3/4 cup of the mixed chocolate chips into the dough, reserving 1/4 cup for the top of the cookie. Mix until just combined. The dough will be very soft.

5. Now there are 2 options from here. Option 1 is to chill the dough immediately for 2 hours and up to 3 days (chilling is mandatory for both options). Option 2 is to scoop the dough immediately with an ice cream scoop onto an aluminum foil lined baking sheet and then chill the dough (see note).

6. Once the dough is chilled, preheat the oven to 325 F. Take out the dough and let it sit on the counter for 10 minutes before using. Scoop the dough with a large ice cream scoop onto two Silpat-lined or parchment paper-lined baking sheets. Alternatively, if you chose to scoop the dough before chilling, simply place the dough onto the two lined sheets, spacing them an inch or two apart. Press the 1/4 cup of chocolate chips evenly dispersed between the cookies.

7. Bake for 12-14 minutes, until the cookies are light golden brown. Do not overcook them. Even if they appear under-baked they will continue baking on the baking sheet. Remove from oven.

8. Let them cool for 10-15 minutes then move to a cooling rack. Enjoy!

Notes:
1. I highly recommend weighing your flour; this gives a much more accurate reading. Plus it’s easier and faster than spooning the flour into measuring cups.
2. Let your eggs come to room temperature an hour before you begin baking, or place them into a bowl of warm water for 15 minutes before using them.
3. The cornstarch makes the cookies nice and puffy.
4. I scoop my dough before chilling because it’s extremely easy to scoop, and I find that after letting dough chill for a long time in the fridge it hardens up a lot and makes it difficult for me to scoop. Do whatever works for you.
5. Recipe slightly adapted from Sally’s Baking Addiction.