Chewiest Chocolate Chip Cookies
Chewy
Servings 21 medium or 10 large
Cost 5
Ingredients
- 6 tablespoons unsalted butter, melted and cooled (84 grams)
- 1 ⅓ cups bread flour (190 grams)
- 1 teaspoon cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon salt plus a pinch
- 2 tablespoons oil, buttery Orville Redenbacher, olive oil, any other (22 grams)
- ¾ cup packed light brown sugar (150 grams)
- ½ cup granulated sugar (100 grams)
- 1 extra-large egg or 60 grams beaten egg
- 1 teaspoon vanilla or vanilla paste
- 1 ½ to 2 cups semisweet chocolate chips plus some bittersweet or other flavored chips
Instructions
- Melt the butter gently over low heat, then remove from heat and let cool for 10 minutes.
- Weigh your flour and mix together flour, cornstarch, baking soda and salt. Set aside.
- Beat together cool melted butter, (hold off on the oil) and sugars in a large bowl with a handheld electric mixer.
- Add egg and beat with mixer until mixture lightens in color. By hand, stir in the oil and vanilla until blended. Stir in the flour mixture just until blended, then stir in chips.
- Scoop dough with a large or medium size cookie scoop onto a plate or small tray lined with plastic wrap. You should get 10 or 11 large cookies or 21 medium size cookies. Bake immediately if you have to, or chill. Cookies will hold their shape better when baked with chilled dough.
- Cover dough with plastic wrap and chill overnight.
- Preheat oven to 375°F. Line 2 large baking sheets with parchment or wax paper or skip this step until after you have chilled the dough.
- Bake, 1 sheet at a time, until golden, 12 to 15 minutes (less time if making them small). Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.
Notes
**If using a fine quality extra virgin olive oil, consider adding it after you've thoroughly beaten the egg and sugar. Sometimes over-blending or over-beating olive oil can make it bitter. It definitely happens if you add olive oil to something like hummus and process the oil with the hummus, so it makes sense not to overbeat it in things like cookies as well.
**If using salted butter, you can reduce the salt to ½ teaspoon
