The SOFTEST Chocolate Chunk Cookie I Have Ever Had

I have a firm stance on the great cookie debate between a nice soft chewy cookie vs. the crunchy cookie.  I will choose the soft cookie every time, no exceptions.  My family, really could care less, as long as they are getting a cookie.  As a matter of fact, one of their favorite cookies, is an M&M cookie that my sister in law makes and, it is, as you might have guessed, a hard cookie.  I'm sure they are delicious but alas, since they are crunchy, I will never try them.  Sorry.

Anyway, enough about my disdain for the crunchy cookie and on to my search for the most delicate, chewy, soft cookie.  I have searched high and low and all over Pinterest.  I have tried shortening vs. butter.  I have tried cornstarch.  I have tried pudding. I have finally found it.  I hit the  mother load.  The gold at the end of the rainbow - The Perfect Chocolate Chunk Cookie.  I found this beauty at Sally's Baking Addiction.  She's got a plethora of great looking cookie recipes over there and I plan on trying most of them.  Thanks Sally!

Apparently the key is in using melted butter.  Who would have thought?  The important thing here is since the butter is melted, you have to refrigerate the dough before cooking or you will just end up with a big mess.  Sally's instructions said 3 hours but I have to say, I only did it for 1 hour because I was dealing with an impatient 4 year old and they came out awesome.  I have to say, these are the best cookies I have ever made.

 

CLICK HERE for printable recipe.

Ingredients: 

2 ¼ C all purpose flour

1 tsp baking soda

1 ½ tsp cornstarch

½ tsp salt

1 ½ sticks butter, melted

¾ C light brown sugar

½ C granulated sugar

1 large egg

1 egg yolk

2 tsp vanilla extract

11.5 oz bag chocolate chunks

Instructions:

·         In a large size bowl whisk together flour, baking soda, cornstarch and salt. Set aside.

·         In a smaller bowl, whisk together the melted butter, brown sugar and white sugar until there are no lumps.  Whisk in the egg and the egg yolk and then the vanilla. 

·         Pour the wet ingredients into the dry and mix w/ a rubber spatula until combined well.  The dough will be soft.  Fold in the chocolate chunks reserving about 1/4 C to add at the end. 

·         Cover the dough and refrigerate 1 hour.

·         Remove dough from refrigerator and let soften for about 5 minutes.

·         Preheat oven to 325.

·         Scoop out balls (about 3 T worth of dough) and roll them tall instead of wide (this will ensure thickness) and place on a cookie sheet. 

·         Bake cookies for 11-12 minutes.  Cookies will look soft and under baked but they are fine. Do NOT cook more than 12 minutes!

·         When you remove cookies from oven, press a few chocolate chunks on the tops of the cookies, just to give them a nice chocolaty chunky look! 

·         Allow to cool on cookie sheet for 10 minutes before moving to cooling rack.

 

Note: It’s always better to use room temperature eggs when baking cookies