Chocolate Chip Cookies

This chocolate chip cookie recipe is the best one yet! The addition of browned butter, cornstarch, and dark chocolate chunks helps make it crispy on the outside and chewy on the inside, with large goops of chocolate in every bite. Everyone should try this out and see how perfectly delicious these cookies are!

• 1/3 cup white sugar
• 2/3 cup brown sugar
• 1 whole egg and 1 egg yolk (room temperature)
• 1 tsp vanilla extract
• 1 tbsp cornstarch
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 1/3 cups flour
• 60% or higher dark chocolate bar
• Large bowl
• Sieve (optional)
• Spatula, spoon, or whisk
• Baking tray
• Parchment paper, cooking spray, or butter

Preheat the oven to 350 degrees Fahrenheit and gather all the ingredients and kitchen materials.

First, you need to brown the butter, which will deepen the cookie flavor. To do this, grab a small pan or pot and turn the stove to medium-high heat. Place 1 stick of butter into the pan and wait for it to heat up. The butter will start melting into a liquid and then the milk solids will begin to separate and toast. Stir it continuously. The butter may bubble up so be careful. Once you can smell the nutty aroma and see it getting light to medium brown, turn off the heat and set it aside. You can hasten the cooling process by placing the butter into the fridge. Wait for around 10-20 minutes. The longer it is in the fridge, the liquid will turn creamy. A liquid consistency makes a wetter cookie dough while a creamy butter will make a drier dough.

It is time to cream the butter and sugar. In a large bowl, pour in the browned butter. Add 2/3 cup of dark brown sugar and 1/3 cup of white sugar. Using a spatula or spoon, mix them together to get a creamy-like consistency. If your butter was more on the liquid side, however, it will be more of a goopy consistency.

Add 1 whole egg and 1 egg yolk to the mixture. They should be at room temperature beforehand. Mix it in, but try not to do it too much, as it can whip too much air into the batter.

Next, add in 1 tsp of vanilla extract and ½ tsp of salt. Mix again.

Now, incorporate the dry ingredients. You can stir the flour, cornstarch, and baking soda together in another bowl, but adding it directly into the rest of the mixture is fine too. I recommend using a sieve, especially if you know that your flour or cornstarch is clumpy, although it is not mandatory.

Use a dark chocolate bar instead of your go-to chocolate chips. I recommend using 60% or higher. Using dark chocolate compliments the cookie batter more and gives it a richer taste than semi-sweet chocolate chips. So, chop up around half to a whole dark chocolate bar, depending on how many chunks you want. Then, combine them with the cookie dough.

Now, the cookies are ready to be put on the baking tray. Line a cookie tray with parchment paper or grease it with oil/butter. Using a scooper, spoon, or just your hands, place balls of cookie dough onto the tray. After, you can sprinkle some sea salt onto each cookie ball. This will accentuate the taste, but it isn’t required.

Now, the last step, which is baking the cookies. Place the tray into the oven set for 350 degrees Fahrenheit and wait for about 10-14 minutes, depending on how cooked you want them to be. After they finish, let them cool for a few minutes and enjoy!