Chocolate Chip Cookies

This is a recipe that I found off of Sally's Baking Addiction that I modified a little bit. It is Tyler's favorite cookie recipe

Photo taken from Sally's Baking Addiction

Ingredients

2 1/4 cups all purpose flour

1 tsp. baking soda

1 1/2 tsp. cornstarch

1/2 tsp salt

3/4 cup butter, softened (I think you can also get away with 1/2 cup)

3/4 cup light brown sugar lightly packed

1/2 cup sugar

1 large egg + 1 egg yolk at room temperature

2 tsp. vanilla extract

1 cup semi sweet chocolate chips

Directions:

Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside.

In a medium bowl, cream the butter (her recipe uses melted butter which is still great but I prefer creaming it), brown sugar, and white sugar together until no brown sugar lumps remain. 

Whisk in the egg, then the egg yolk. 

Finally, whisk in the vanilla. 

Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. 

Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough.

Cover the dough and chill in the refrigerator for 2 hours, or up to 3 days. Chilling is mandatory.

Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.

Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Roll the dough into balls that are taller rather than wide, to ensure the cookies will bake up to be thick. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.

Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature and continue with step 3. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

Notes:

If you use salted butter reduce the salt to 1/4 tsp.

An easy way to bring eggs to room temperature is to place them in warm water for five minutes.

If you don't want to throw away that extra egg white, try these peanut butter granola bars.