Chewy Chocolate Chip Cookies

I found this recipe from Sally's Baking Addiction. The three secrets to an absolutely wonderful chewy cookie are using melted butter, using one egg and one additional egg yolk, and adding in corn starch. The key for this to be successful is allowing the dough to chill for at least 2 hours, but preferably overnight. 

Ingredients:

2 1/4 cup flour

1 teaspoon baking soda

1 1/2 teaspoons corn starch

1/2 teaspoon salt

3/4 cup melted butter

3/4 cup brown sugar

1/2 cup sugar

1 egg & 1 egg yolk

2 teaspoons vanilla

1 cup chocolate chips

Instructions:

Start by mixing all of the dry ingredients together in a large bowl: flour, baking soda, corn starch, and salt. In a medium bowl mix together the melted butter, brown sugar and sugar until fully combined. Add the egg and egg yolk as well as the vanilla. Mix the wet and dry ingredients together. 

Add the chocolate chips. The chocolate chips won't stick to the cookie dough very well since the butter is melted, just try to incorporate them in as well as you can.

This step is KEY. Refrigerate the dough for a minimum of 2 hours, but preferably over night.

Preheat oven to 325 degrees Fahrenheit. Roll the dough into balls and place onto a lined or lightly greased cookie sheet. Bake for 12-15 minutes, or until golden brown. Let cool for a few minutes on the cookie sheet.

I rolled the remaining dough into balls and placed in a zip-lock bag in the freezer. You can bake these directly out of the freezer, no thawing required.