MMM! These are excellent! My son declared these are his new favorites, although I doubt we'd be able to choose between these and the soft malted milk ones we also love so much. And no mixer required for these, just some good arm exercise ;)
Link to original recipe: https://www.spendwithpennies.com/perfect-chocolate-chip-cookies/
Ingredients:
350g (12.35 oz) all-purpose flour (yes, measure it by weight; I used grams)
2 tsp. cornstarch
1 tsp. baking soda
3/4 tsp. salt
1 c. unsalted butter, melted and cooled for at least 10 min.
1 1/4 c. brown sugar (packed)
1/2 c. sugar
1 large egg + 1 yolk room temperature (you can put the eggs in a bowl of warm water for 10 min)
1/2 T. vanilla extract
1 3/4 c. semisweet chocolate chips (plus more if you want to add exterior chips for appearance)
Directions:
1. In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
2. In a large bowl, combine butter, brown sugar, and sugar.
3. Stir in the egg and egg yolk until well combined, followed by vanilla extract.
4. Gradually stir in reserved flour mixture, making sure to stir until no flour streaks remain (get those arms going!)
5. Stir in chocolate chips, then cover and refrigerate for 30 min.
6. Once the dough is done chilling, line baking sheets with parchment and heat oven to 350°F.
7. Drop dough in rounded 1 1/2 T. balls onto prepared sheets (I used my cookie scoop), spaced at least 2" apart. Add additional chips to outside of each ball if desired.
8. Bake for 11 min. Cookies will look puffy and underdone--don't overbake, they will get hard! When you take them out of oven, leave on cookie sheet for at least 10 minutes so they can finish baking.
9. Transfer to cooling rack to cool completely and enjoy! Store in airtight container.
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