Soft Thick Chocolate Chip Cookies

Recipe adapted from Kroll’s Kookies. 1/4 c. dough per cookie makes about 15-16 cookies. Can make gluten free by subbing GF flour for the AP flour and cake flour 1:1.

Ingredients:

• 1 1/4 c. AP flour
• 3/4 c. cake flour
• 1 tsp. corn starch
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 c. cold, unsalted butter, cubed
• 1/2 c. light brown sugar, packed 
• 1/4 c. granulated sugar
• 1 large egg
• 1 egg yolk
• 1 tsp. vanilla extract
• 2 c. chocolate chips (plus extra to top)
• Flaky salt

Directions:

1. Prep: Preheat oven to 400°F and line baking sheets with parchment paper.
2. Combine Dry Ingredients: In a bowl whisk together AP flour, cake flour, baking soda, baking powder, cornstarch and salt together. Set aside.
3. Cream the Butter: Place cubed butter into the bowl of a stand mixer and secure the paddle attachment. Turn the mixer on a medium-low setting. Let the mixer cream the butter for 30 seconds, and then add in the brown sugar and mix 30 seconds, followed by the white sugar for 30 seconds. Cream until light and fluffy, then add in the egg and the egg yolk and vanilla and blend until mixed. If any of the butter gets stuck on the paddle attachment use a rubber spatula to knock it off.
4. Add Dry Ingredients: With the mixer on low speed, gradually add in the flour mixture. Add it in a little at a time until ingredients are incorporated. Then add in the chocolate chips and mix just until the chocolate chips are incorporated. Turn off the machine.
5. Cookie Size: Measure out about 1/4 c. of the dough (Keep the cookies nice and tall and don’t flatten them) and place cookies on parchment lined cookie sheets (makes about 15-16 cookies). Top cookies with a few extra chocolate chips, if desired.
6. Bake Cookies: Bake cookies for 9-10 minutes or until the tops are golden brown. The secret is to pull them out before you think they are done. Top with flaky salt.
7. Cool Cookies: Let them rest on the cookie sheet for at least 15-30 minutes. Place the cookies on a cooling rack to finish cooling completely.

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Soft Thick Chocolate Chip Cookies

Recipe by RC

Ingredients

• 1 1/4 c. AP flour

• 3/4 c. cake flour

• 1 tsp. corn starch

• 1/2 tsp. baking powder

• 1/2 tsp. baking soda

• 1/2 tsp. salt

• 1/2 c. cold, unsalted butter, cubed

• 1/2 c. light brown sugar, packed 

• 1/4 c. granulated sugar

• 1 large egg

• 1 egg yolk

• 1 tsp. vanilla extract

• 2 c. chocolate chips (plus extra to top)

• Flaky salt

Directions

• Prep: Preheat oven to 400°F and line baking sheets with parchment paper.
• Combine Dry Ingredients: In a bowl whisk together AP flour, cake flour, baking soda, baking powder, cornstarch and salt together. Set aside.
• Cream the Butter: Place cubed butter into the bowl of a stand mixer and secure the paddle attachment. Turn the mixer on a medium-low setting. Let the mixer cream the butter for 30 seconds, and then add in the brown sugar and mix 30 seconds, followed by the white sugar for 30 seconds. Cream until light and fluffy, then add in the egg and the egg yolk and vanilla and blend until mixed. If any of the butter gets stuck on the paddle attachment use a rubber spatula to knock it off.
• Add Dry Ingredients: With the mixer on low speed, gradually add in the flour mixture. Add it in a little at a time until ingredients are incorporated. Then add in the chocolate chips and mix just until the chocolate chips are incorporated. Turn off the machine.
• Cookie Size: Measure out about 1/4 c. of the dough (Keep the cookies nice and tall and don't flatten them) and place cookies on parchment lined cookie sheets (makes about 15-16 cookies). Top cookies with a few extra chocolate chips, if desired.
• Bake Cookies: Bake cookies for 9-10 minutes or until the tops are golden brown. The secret is to pull them out before you think they are done. Top with flaky salt.
• Cool Cookies: Let them rest on the cookie sheet for at least 15-30 minutes. Place the cookies on a cooling rack to finish cooling completely.