Credits
Recipe adapted from Sally’s Baking Addiction.
Ingredients
| amount | ingredient |
|---|---|
| 280g | flour, all purpose |
| 1 tsp | baking soda |
| 1½ tsp | cornstarch |
| ½ tsp | salt |
| 170g | butter, unsalted, melted |
| 35g | molasses* |
| 200g | sugar |
| 1 whole + 1 yolk | large eggs, room temp |
| 180g | chocolate chips, semi-sweet |
Process
- Large bowl, whisk: flour, baking soda, cornstarch, salt
- Medium bowl, whisk butter, brown sugar, sugar until no lumps; whisk in egg, then egg yolk. Whisk in vanilla
- Pour wet ingredients into dry, mix
- Fold in chocolate chips
- Cover + chill for up to 3 days
- Remove dough from fridge, let sit 10 minutes
Preheat oven: 325º F
- Line baking sheets with silicone baking mat
- Roll dough into balls 2 or 3 tablespoons each, roll taller than wide; ~8 balls per sheet
Bake Time: 10 minutes for 2 T cookies; 13 minutes for 3 T cookies
- Allow to cool on silicone mat, 10 minutes
- Transfer to wire rack to finish cooling
Nutrition
Yields: 16 or 24 cookies
Calories
whole recipe: 4,156
per 3 T cookie: 260
per 2 T cookie: 173 per
Notes
Brown sugar is just regular sugar with molasses added back into it after the refinement process. If you don’t have molasses on hand, you can just use brown sugar instead (135g of it) and reduce the regular sugar down to 100g.
See the freezing guide for tips and information on freezer-safe food storage.