Happy Memorial Day Weekend, everyone! For those of you who know me and my family, you know how special and meaningful this weekend is for us.
This is my current favorite chocolate chip recipe. The cookies are so soft and so chewy and, most importantly, stay soft and chewy even after they’ve cooled! Since it’s Memorial Day Weekend, I added some red, white, and blue sprinkles after rolling out the balls of dough but before baking, but you could easily adapt this recipe for any holiday or any occasion with different mix-ins, like M&Ms!
2¼ cups all-purpose flour
1 tsp baking soda
1½ tsp cornstarch
½ tsp salt
¾ cup (1½ sticks) melted butter
¾ cup packed brown sugar (I’ve used both light and dark and both work great; dark gives a slightly richer flavor)
½ cup granulated sugar
1 egg + 1 egg yolk
2 tsp vanilla extract
1 cup chocolate chips or chocolate chunks (or a mix-in of your choice)
Sprinkles for topping (optional)
- Mix together dry ingredients: flour, baking soda, cornstarch, and salt, and set aside.
- In a large mixing bowl (or bowl of a stand mixer), combine melted butter, brown sugar, and granulated sugar until well combined.
- Mix in egg, egg yolk, and vanilla, and beat until combined.
- Add dry ingredients and stir until combined, then fold in chocolate chunks or other desired mix-ins.
- Chill the dough for 2-3 hours or overnight (I have done overnight and 2 hours with the same results!)
- Preheat oven to 325°F and line two baking sheets with parchment paper or silicone baking mats.
- Roll balls of dough; the recipe calls for 3 tbsp amounts but I usually do 1½ to 2 tbsp per cookie. Roll the dough taller rather than wider to create thicker cookies. If desired, roll the cookies in sprinkles at this stage.
- Bake the cookies for 11-13 minutes. They will look underbaked, but they will continue baking on the cookie sheet. Cool cookies slightly on cookie sheets before transferring to a wire rack to cool completely.
Recipe adapted from Sally’s Baking Addiction