Holiday Chocolate Chip Cookies (with video link)

Updated entry for Christmas Countdown 2024!

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 ;)

For the regular version, you can just use 2 c. of chocolate chips. The holiday version that I show in the video is what is listed below.

Link to my YouTube "making of the recipe" video: https://youtu.be/4FSlcC_jpXU

 

Link to original recipe: https://www.spendwithpennies.com/perfect-chocolate-chip-cookies/

Recipe below contains my modifications.

Ingredients:

350g (12.35 oz, or just slightly less than 3 c.) all-purpose flour 

2 tsp. cornstarch

1 1/4 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 1/2 c. semisweet chocolate chips

3/4 c. M&M's

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, egg yolk, and vanilla extract, until well combined.

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. (**if you go longer, you will have to leave the dough out for a bit before baking, as it will get very hard**)

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, spaced at least 2" apart. Add additional chips (or M&M's) 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 and cripsy! When you take them out of oven, leave on cookie sheet for at least 10 minutes so they can finish baking (I leave them there for the 11 minutes the next batch bakes, makes it easy!)

9. Transfer to cooling rack to cool completely and enjoy! Store in airtight container.