Ok…I have a little problem.
with cookies. What can I say? I am a cookie person! My favorite (are you ready for this?) are chocolate chip cookies. Boring perhaps, but I can’t help it because I love them. I don’t think chocolate chip cookies are boring at all actually because there are so many ways you can make them.
Just to name a few!
For example. These chocolate chip cookies are the ones that are soft and chewy and made with chocolate chunks instead of chocolate chips. They’re also on the thicker side. What’s the difference between chocolate chips and chocolate chunks? Oh…there’s a difference! Chocolate chunks blend a little better and more evenly than chocolate chips. The flavor may not change, but the look and the texture is a bit different.
This cookie dough does not need to be chilled either, although you can if you need too! See how thick the dough looks? There’s a secret ingredient in this recipe that helps these cookies hold up very well…corn starch. Corn starch does amazing things for cookies – makes them puff up nicely, hold their shape and gives them that nice chewy texture which is why no chilling is needed.
There is also brown butter in this recipe. Brown butter is when you slowly melt butter over medium heat and cook it just enough for it’s nutty flavor to come out and turn slightly brown. It’s pretty amazing.
I am not calling these brown butter chocolate chip cookies though because the brown butter flavor isn’t super present. It definitely adds that amazing nutty flavor but it’s not over powering. I find that adding half brown butter and half room temperature butter creates a smooth yet sturdy dough. This helps with the texture and how the cookie bakes. These will not spread flat on you. They will will puff up then fall a little once cooled leaving you with that perfect cracked cookie look!
So…are these your new favorite?
Don’t forget to pin this recipe on Pinterest by clicking the image below!
- 2¾ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1¼ teaspoons salt
- 1 cup (2 sticks) unsalted butter, divided (you're going to brown one stick)
- ½ cup granulated sugar
- ¾ cup packed light brown sugar
- 1 large egg plus 1 large egg yolk, room temperature
- 1 tablespoon pure vanilla extract
- 1½ cups chocolate chunks or chocolate chips
- Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
- Place ½ cup (1 stick) of butter into a sauce pan and place over low heat. Melt completely then turn up the heat to medium and stir constantly until the butter starts to brown - little bits will form on the bottom of the pan and the butter will have a nutty aroma. Watch carefully as it can burn easily. Once it turns a caramel color, immediately take off heat and pour into a bowl to cool.
- In a stand-alone mixer fitted with a paddle attachment (hand-held mixer works too), add the other stick of butter and mix for 1 minute. Next, add cooled browned butter and mix - it will be clumpy.
- Add granulated sugar and brown sugar and mix until creamy, scraping down sides of bowl as necessary then add egg, egg yolk and vanilla and mix again until creamy, scraping down sides of bowl as necessary.
- Mix dry ingredients - flour, cornstarch, baking soda and salt into a bowl.
- With mixer on low-speed, gradually add the bowl of dry ingredients just until they are incorporated. Lastly, add chocolate chunks and turn mixer on high for a few seconds to mix them in.
- Measure about 2 tablespoons of dough and drop on cookie sheet. Bake for 10-13 minutes depending on how you like your cookies. I like to under-bake slightly so they are chewy in the center. You could always test baking time by baking one cookie and see how it turns out. I do this often so I don't ruin a whole sheet of them. Let cool on cookie sheet for 2 minutes then remove to a cooling rack to cool completely.