Traditional, perfect every time, this one’s a keeper chocolate chip cookie. Serve with pareve ice cream. This recipe is adapted from Sally’s Baking Addiction.
Ingredients
Servings 16
- 2 ¼ cups all-purpose flour spoon & leveled
- 1 teaspoon baking soda
- 1 ½ teaspoons cornstarch*
- 1/2 teaspoon salt
- 3/4 cup margarine or butter melted & slightly cooled*
- 3/4 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg at room temperature
- 1 egg yolk at room temperature
- 2 teaspoons pure vanilla extract
- 1 ¼ cups semi-sweet chocolate chips or chocolate chunks
- Any other mixins of your liking m&m, coconut, nuts, etc.
Nutritional Facts
Nutrition Facts
Perfect Chocolate Chip Cookies
Amount per Serving
Calories
295
% Daily Value*
Fat
15
g
23
%
Saturated Fat
9
g
56
%
Trans Fat
0.4
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
46
mg
15
%
Sodium
219
mg
10
%
Potassium
121
mg
3
%
Carbohydrates
37
g
12
%
Fiber
2
g
8
%
Sugar
22
g
24
%
Protein
3
g
6
%
Vitamin A
304
IU
6
%
Calcium
26
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
- In a medium bowl, whisk the melted margarine, brown sugar, and granulated sugar together until no brown sugar lumps remain.
- Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla extract.
- 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 chunks.
- Cover the dough and chill in the refrigerator for 2-3 hours or up to 3-4 days. Chilling is mandatory. I highly recommend chilling the cookie dough overnight for less spreading.
- Take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes.
- Preheat the oven to 325°F. Line two large baking sheets with parchment paper or silicone baking mats.
- Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will help the balls stay together. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick.
- Place 8 balls of dough onto each cookie sheet. Bake the cookies for 12-13 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 transferring to a wire rack to cool completely.
Notes
Note on cornstarch: If you don’t have cornstarch or don’t want to use it, simply leave it out. The cookies are still very soft.
