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Butternut Bakery Chocolate Chip Cookies

Thick and Chewy Chocolate Chip Cookies Recipe

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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 cup (226g) unsalted butter
  • ¾ cup (150g) dark brown sugar
  • ½ cup (100g) granulated sugar
  • 1 large egg plus 1 large egg yolk
  • 2 tsp vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tbsp cornstarch
  • 1 tsp baking soda
  • 1 tsp fine sea salt
  • 2 cups (340g) chopped chocolate (mix of dark and semi-sweet)

Method
 

  1. Brown the butter over medium heat until amber and nutty, about 7 minutes. Cool until warm.
  2. Whisk the warm brown butter with both sugars for 1 minute. Whisk in the egg, egg yolk, and vanilla until glossy.
  3. Fold in the flour, cornstarch, baking soda, and salt until no dry streaks remain.
  4. Stir in the chocolate, then cover and chill the dough for at least 30 minutes.
  5. Heat oven to 375°F (190°C). Scoop the cold dough into 3-tablespoon rounds, place 3 inches apart on parchment-lined sheets, and bake 12 to 13 minutes until edges are golden and centers look slightly underdone.
  6. Cool on the sheet 5 minutes, then transfer to a rack. Break one open warm to see the gooey center.

Notes

Chill the dough for at least 30 minutes for thickness; for the tallest cookies, chill for 1 to 2 hours or overnight. The dough balls go onto the sheet cold and rounded, never flattened. If baking from frozen, add 1 to 2 minutes.