Yields: 12 cookies | Prep time: 15 minutes | Cook time: 16-19 minutes
Have you ever wondered how bakeries are able to create giant, chewy chocolate chip cookies? I know the secret. You need an extra egg yolk, a good amount of brown sugar, and completely melted (but not warm) butter. These three factors combined gives the cookies a light, chewy texture, but doesn’t leave them cakey either.
To melt the butter, put it in a microwave-safe bowl and microwave for 25 seconds. Take it out and stir, even though it likely won’t all be totally melted yet. Let the carryover heat melt the rest while you stir. If needed, put it back in the microwave for 5-10 seconds to get rid of any large chunks. Do this right before assembling any of the other ingredients, so it has time to completely cool to room temperature without solidifying. Additionally, if you only have salted butter available, you can use that and omit the salt in this recipe.
Tips before you bake:
- In my recipe, I use a mixture of semi-sweet chocolate chips and dark chocolate chunks. But if you prefer one over the other, use 2 cups of whatever you like.
- I prefer to use nonstick aluminum foil to line my pan for these cookies. But if you don’t have that, be sure to at least grease the pan.
- Baking times will vary based on your oven. I recommend checking the cookies 3 minutes before you think they’ll be done, and once every minute after that.
- You have to let these cookies sit and cool completely before trying to transfer them to a serving tray (except the one bite you need to try as soon as they come out of the oven because… science?)
What you’ll need:
- 1.5 sticks melted, unsalted butter (at room temperature)
- 1 cup brown sugar, packed (dark brown sugar is better, but light brown will work)
- 0.5 cups white granulated sugar
- 0.25 tsp cinnamon
- 1 tbsp vanilla extract
- 1 whole egg, plus 1 egg yolk
- 2 cups flour, sifted
- 0.5 tsp baking soda, sifted
- 0.5 tsp salt, sifted
- 1.5 cups semisweet chocolate chips
- 0.5 cups dark chocolate chunks
How to make it:
- Preheat oven to 325°F
- Using a stand or hand mixer, combine the brown sugar, white sugar and melted butter
- Add the vanilla, mix to combine
- Add the full egg, mix to combine
- Add the egg yolk, mix to combine
- In a separate bowl, sift together your dry ingredients (flour, baking soda, salt and cinnamon)
- Gradually (one cup at a time), add the dry ingredients to your mixing bowl, until just combined. Do not over mix.
- Mix in your chocolate chips
- Scoop 1/4 cup of dough, roll into a ball, and place on a lined/greased baking sheet
- Bake the cookies for 16-19 minutes, until they are lightly toasted on the edges and no longer doughy on top.
- Allow the cookies to cool completely on the baking sheet before transferring to a serving platter