This chewy, chunky, chocolatey, moist recipe highlights the reason the chocolate chip cookie remains a favorite today. You’ll find out why it has more fluff than the usual chocolate chip bag recipe.
2 sticks or 1 cup salted butter
1 cup dark brown sugar
1 whole egg
1 egg yolk
1 tablespoon vanilla extract
2 1/2 cups cake flour
2 teaspoons cornstarch
1 teaspoon baking soda
1 teaspoon sea salt
2 cups dark chocolate chips
1 cup walnuts, rough chopped (optional)
Place butter in a small saucepan and melt over medium heat, then continue to cook for 3-5 minutes until butter is browned.
Pour browned butter into a mixing bowl and allow about 30 minutes for it to cool down.
Cream together sugar and butter with an electric mixer.
Mix in egg then the egg yolk incorporating well one egg at a time.
Add vanilla and continue to mix well.
In a medium-size bowl whisk together flour, cornstarch, baking soda, and salt.
Add flour mixture to butter mixture a little at a time just until all of the flour is mixed in without over mixing.
Stir in chocolate chips and nuts by hand, again not overmixing the dough.
Refrigerate the bowl of dough for at least 1 hour.
Preheat oven to 350 degrees.
Line cookie sheets with parchment paper.
Drop rounded tablespoons of cookie dough onto paper 2 inches apart.
Bake for 11 minutes or just until the edges are slightly brown and the middle of the cookie is still soft.
Remove cookie sheets from the oven and move parchment paper with cookies still on them from the pans straight onto cooling racks.
Let them cool then store in an airtight container.
The longer the cookies stay on the hot pan, the more they will cook.
Browned butter adds more flavor than regular butter.
Keep dough refrigerated or freeze for future baking. Defrost frozen dough 30 minutes before baking.
Hints for a chewy cookie: