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Chewy Chocolate Chip Cookies Recipe

Ingredients

• 2 ⅓ cups all-purpose flour
• 1 teaspoon baking soda
• 1 tablespoon corn starch
• ½ teaspoon salt
• 1 tablespoon vanilla extract
• ¾ cup unsalted butter
• 1 cup brown sugar
• ½ cup granulated sugar
• 1 egg
• 1 egg yolk
• 1 ½ cups semi-sweet chocolate chips

Instructions

1. Step 1: Blend the Sugars and Butter
   Gather your large mixing bowl and whisk together the melted butter with both the brown sugar and granulated sugar. Give it a good two-minute whisk; this is where the sugars and butter become best friends. You’re aiming for a smooth, cohesive mixture at this stage.

2. Step 2: Incorporate Eggs and Vanilla
   Next, introduce the vanilla extract, the room-temperature egg, and the extra yolk into your butter-sugar mix. Whisk these in until everything looks light and fluffy. This part is crucial for that perfect chewy texture we all love in a cookie.

3. Step 3: Combine Dry Ingredients
   Now, add the flour, baking soda, corn starch, and a pinch of salt to the wet ingredients. Mix just until you don’t see any streaks of flour left. Overmixing can lead to tougher cookies, which isn't what we’re after.

4. Step 4: Add Chocolate Chips
   Stir in the chocolate chips until they’re evenly dispersed throughout the dough. Ensure each scoop of dough promises a delightful chocolate chip in every bite.

5. Step 5: Form and Chill Dough
   Scoop about 1/4 cup of dough for each cookie and roll them into smooth balls with your palms. Place these on a parchment-lined baking sheet, giving them some chill time in the fridge for an hour, or if you’re in a rush, 30 minutes in the freezer. This step helps the cookies maintain their shape while baking.

6. Step 6: Preheat the Oven
   As your dough chills, preheat your oven to 325°F. This lower temperature ensures the cookies bake evenly and develop that delightful chewy center.

7. Step 7: Arrange Dough on Baking Sheets
   Place the chilled dough balls onto a lined baking sheet or a silicone baking mat. Space them about 3 inches apart to allow room for spreading.

8. Step 8: Bake the Cookies
   Bake in your preheated oven for about 12 to 15 minutes. Keep an eye on them; they’re ready when the edges turn golden and the centers look just a bit underbaked. The cookies continue to cook on the sheet, so resist the urge to keep them in any longer.

9. Step 9: Cool the Cookies
   Once out of the oven, let them stay on the baking sheet for a good 5 minutes. Then, transfer them to a wire rack where they can finish cooling. Patience is key here—letting them cool fully ensures the perfect bite.

10. Step 10: Store the Cookies
    Pop these delights into an airtight container to keep them fresh and chewy for up to 5 days. Not that they’ll last that long—someone will surely eat them all before then!

Notes

Ah, the quest for perfect cookies! A common trip-up is over-mixing your dough. Once you've added the dry ingredients, mix just until you don't see streaks of flour anymore. Overdoing it will lead to tough cookies, and nobody wants that.

Next, there's the butter situation. If the butter is too hot, it could curdle your eggs, causing a less-than-ideal texture. Cool it until just opaque.

Lastly, don't skip the chilling step. It’s tempting to rush to the oven, but a little patience ensures your cookies won’t spread into flat pancakes. Happy baking!

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