After months of sporadic baking, I felt the sudden urge to heat up the oven whip up some cookies the other day. It's been almost an entire year since I last tried out a new chocolate chip cookie recipe so it only seemed fitting to search for a new recipe.
Ever since a friend recommended Sally's Baking Addiction years ago, her site has become my go-to for all things baking. All the recipes I have made have been without fail, fantastic recipes. I couldn't wait to finally try out her chocolate chip cookie recipe.
Recipe Notes:
- uses melted butter (but not browned) but cooled for five minutes
- cornstarch is used for softness and thickness (this might be the first time I've used it in a chocolate chip cookie recipe except when I made my own cake flour)
- an egg yolk is used in addition to a full egg, which Sally says increases chewiness
- dough is chilled for 2-3 hours for a thicker cookie
- dough balls are rolled into taller balls to aid in a thicker cookie
The Results: These were perfectly soft, chewy and thick cookies, without feeling too massive. Straight from the oven and a day later, these were delicious and weren't too sweet. I love the rippled texture on top of the cookie and I added a chocolate chunk after they came out of the oven for some extra visual flair. A great cookie especially if you don't need that extra salty, caramel-y punch from brown butter and sea salt on top (which I love). 🍪🍪🍪
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