These are my favourite cookies. They’re thick and soft and stuffed with chunks of milk chocolate. I am
kind of very picky with homemade cookies. I love them slightly under baked, but not too under baked that they just crumble, and not too baked that they’re flat crisps. I roll my cookies taller than they are wide to ensure that these cookies stay big and thick. Just like my Reese’s Pieces Chocolate Chip Cookies, these cookies are baked at 325 degrees for 12 minutes. I like to bake my cookies at a lower temperature for a little bit longer so they get that perfectly golden exterior while staying nice and chewy through the center. I know these guys have to chill for at least 2 hours, but trust me, they are SO worth it! I actually made the batter at night and left the dough in the fridge over night so I could bake them in the morning. Since its been so warm out a large part of me doesn’t like turning my oven on while its 30 degrees, especially living on the top floor of our apartment. You can also roll the dough into balls after its been chilled and place them in your freezer for an hour and then transfer them to a large ziplock bag. This way you can have cookies ready to be baked anytime! I like to freeze half of the cookies I’ve already baked because 1) it saves us from eating all the cookies at once, and 2) there is something about a cold frozen cookie that I love. These cookies go great with a tall glass of milk, ready to be dunked! Do you have a favourite kind of cookie? Be sure to let me know below!
What You’ll Need
- Large Bowl
- Medium Bowl
- Cookie Sheet
- Wire Cooling Rack
- 2 and 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 3/4 cup unsalted butter - melted
- 3/4 cup light brown sugar - loosely packed
- 1/2 cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 1 cup chocolate chunks
- In your large bowl whisk your dry ingredients together and set aside.
- In a medium bowl whisk together the melted butter, brown sugar and white sugar until no clumps remain.
- Whisk in the egg and the egg yolk until combined, and then add the vanilla.
- Pour the wet ingredients into your dry ingredients and stir with a wooden spoon or spatula - the batter will be very thick.
- Fold in your chocolate chunks.
- Cover your dough and chill in the fridge for 2 hours, or overnight - chilling is mandatory.
- Once you've removed your dough fron the fridge preheat your oven to 325 degrees and line your cookie sheet with your Silpat or parchment paper while your dough softens to room temperature.
- Roll your dough into balls - about 2 tablespoons each - be sure to roll your cookies taller than they are wide to ensure they stay thick once baked.
- Bake the cookies for 11-12 minutes - they will look under baked but they will continue to bake on the cookie sheet once they've been removed from the oven.
- Once you've removed your cookies from the oven you can press a few chocolate chunks into your cookies to make them pretty, although this is optional.
- Let cool for 10 minutes before transferring to a wire cooling rack.
- Store in an air tight container for up to 7 days, or will freeze up to 3 months.