The Best Ultimate Chocolate Chip Cookies

• Vegetarian

• Refrigerated

  • 1 Egg + 1 egg yolk

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 cup Brown sugar
  • 2 tsp Cornstarch
  • 1/2 cup Dark chocolate chips
  • 1/2 tsp Salt
  • 3/4 cup Semi-sweet chocolate chips
  • 1 tbsp Vanilla extract
  • 1/2 cup White sugar

• Drinks

  • 1 tsp Espresso, instant powder

• Dairy

  • 3/4 cup Butter

Found on thedomesticrebel.com

Description

Ingredients

• ¾ cup butter, softened to room temperature
• 1 cup brown sugar
• ½ cup white sugar
• 1 egg + 1 egg yolk
• 1 Tbsp vanilla extract
• 1 tsp instant espresso powder
• 1 tsp baking soda
• 2 tsp cornstarch
• ½ tsp salt
• 2 cups all-purpose flour
• ¾ cup semi-sweet chocolate chips (splurge for the good stuff - I like Guittard)
• ½ cup dark chocolate chips

Directions

• In a large bowl of a stand mixer, cream together the butter, brown sugar and sugar with a paddle attachment until creamy, about 1 minute. Add in the egg and egg yolk, plus the vanilla and beat to combine. Add in the espresso powder, soda, cornstarch, salt and flour and beat until a soft dough forms. Fold in the chocolate chips.
• Chill the mixture covered in the fridge for at LEAST 2 hours, up to 3 days long. Chilling is mandatory and prevents spreading the cookie dough.
• Preheat oven to 350 degrees F. Line 2 baking sheets with silicone liners or parchment paper. Drop rounded Tablespoonfuls of dough onto the baking sheets about 2 apart. I used a 2-ounce cookie scoop, but if you dont have one, simply use a ¼ cup measuring cup and stack the cookie dough higher rather than wider so when it spreads, it stays puffy in the middle.
• Bake for approx. 9-12 minutes, rotating pans halfway through baking time to ensure even cooking. Cookies may appear slightly soft in the center - they will continue to cool as they bake. Do not over-bake! Cool completely on the cookie sheets before serving.