Let me just start by saying that this is NOT at all a healthy recipe. Actually, the first thing that comes to mind when thinking about this recipe is...
...gotta love the Wilford Brimley cat. But seriously, this is by far the BEST chocolate chip cookie recipe I have ever found. I wasn't even going to try to make this one healthier because it's just too damn good. These cookies are chewy and buttery and fluffy...mmm. I did end up only baking six the first night and freezing the rest of the dough into pre-formed balls. This was a great idea because we devoured those six that first night.
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. And trust me, they are worth the wait.
Start by mixing together the flour, baking soda, salt and corn starch.
In a separate bowl combine the melted butter, sugars, vanilla, egg and egg yolk.
Combine the wet and dry ingredients. The wet ingredients kind of look like caramel at this point.
Add the chocolate chips to the cookie dough. Since you're working with melted butter, the chips may not stick very well, just combine as well as you can.
This step is crucial since you've used the melted butter, REFRIGERATE for at least 2 hours. I know it's hard to wait to bake these, but trust me. This is the only way to get a fluffy cookie instead of one large pan of one crispy thin cookie.
Roll the cookie dough into good size balls and bake at 325 degrees Fahrenheit for 12-15 minutes. Make sure to let cool on the pan for a few minutes. Roll the remaining dough into balls and freeze in a zip-lock bag if not baking right away.
You will be left with the chewiest chocolate chip cookies. Enjoy.
Chewy Chocolate Chip Cookies
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
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.