New York Times Chocolate Chip Cookies are chocolate overloaded cookies, soft ad chewy in the center and crispy on the outside.
- 1 ½ cups all-purpose flour
- 1 ½ tsp. corn starch
- ¾ tsp. baking soda
- ¼ tsp. salt
- ½ cup unsalted butter- melted and cooled to a room temperature
- ½ cup light brown sugar
- ¼ cup sugar
- 1 egg
- 1 ½ tsp. vanilla
- 3 oz. semi-sweet chocolate chips (plus more for garnish)
- 3 oz. semi-sweet chocolate chunks (plus more for garnish)
- 2 oz. dark chocolate-grated
- First, whisk dry ingredients: flour, corn starch, baking soda, and salt, then set aside.
- Then, in a large bowl place melted butter, brown sugar, and sugar. Mix until the sugar dissolve. Then add egg and vanilla and mix at low speed just to combine.
- Next, at low speed, slowly mix dry ingredients into the wet ingredients just until combined. Then add chocolate chips and chunks, and mix for a few seconds until evenly disturbed. Cover the dough and chill for 1 hour.
- When ready to bake, preheat the oven to 350F. Line baking sheets with parchment paper and set aside.
- Roll the dough into 1-inch balls and arrange onto a baking sheet leaving at least 2-inches apart. Press additional chocolate chips on top and sides.
- Bake 8-10 minutes until just barely golden on the bottom and edges. They will look unbaked and very soft, too. Let them cool for 10 minutes on the pan, then transfer on a rack to cool completely. While they are cooling the cookies with harden on the outside and slightly deflate, too.
- Store cooled cookies in an air-tight container for up to 1 week or you can freeze them for longer storage, too.