Because yesterday was National Chocolate Chip Day… and because back in the day, I used to celebrate “Chocolate Chip Thursday” here on the blog… and because I truly believe the world can never have enough chocolate chip cookie recipes… I made these cookies, just for you. 🙂
I really consider it a life mission of mine to perfect the chocolate chip cookie. I know, I’ve got some really serious life ambitions. 😉
I already have some favorite chocolate chip cookie recipes — Levain Bakery copycat cookies, chocolate chip cookies with greek yogurt, and triple chocolate chip cookies, to name a few — but I have a feeling my latest recipe is going to rank right up there. Just look at the doughy insides!
So what’s different about this chocolate chip cookie recipe? Only granulated sugar is used (no brown sugar). Extra cornstarch. And only egg yolks (no egg whites). I’ll explain…
About the sugar situation… Funny thing is, that actually happened by accident — I started making these, and realized I was out of brown sugar. What I didn’t realize was that these would end up being awesome without the brown sugar!
Since brown sugar tends to lend a softer cookie, I made up for the lack of brown sugar in this recipe by increasing the amount of cornstarch — which helps soften the cookie’s interior — to two teaspoons.
Another “weird” thing going on with this recipe is the use of only egg yolks. Again, I came about this by accident, sort of. See, I often bake in “mini” batches when experimenting, so I didn’t want to use an entire egg in the small little batch I first made with these cookies. So I only added an egg yolk… and the results were amazing! It’s amazing (to me…) the results you can get when you just experiment a little bit.
As I do with most cookie doughs, I chilled the dough for a few hours before baking the cookies. I can’t stress enough how much of a fan I am of chilling dough before baking it. Not only does it break up the baking process, it also helps you get those thick, doughy cookies that still have those crisp edges you love!
[print_this]Chocolate Chip Cookies
Thick, doughy, and soft chocolate chip cookies with crisp edges. This recipe calls for dark chocolate chips, but you can substitute your preferred chocolate variety if desired.
Makes about 1 1/2 dozen large cookies
Prep time: 15 minutes
Cook time: 15 minutes
- 1 cup (2 sticks) unsalted butter, chilled
- 1 1/3 cup granulated sugar
- 4 egg yolks
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 2 teaspoons cornstarch
- 2 cups white whole wheat flour (or all-purpose flour)
- 1 1/2 cups dark chocolate chips
In a large mixing bowl, beat the butter and sugar until creamy. Add the eggs and vanilla, mixing until blended. Stir in the baking powder, salt, and cornstarch; mix until blended. Add the flour; mix until combined. Stir in the chocolate chips.
Form the dough into large balls, about 2 to 2.5 inches in diameter. Place the formed cookie dough balls in a plastic container or baking pan; cover and refrigerate at least 3 hours, or up to 2 days.
Remove the cookie dough balls from the refrigerator about 15 minutes before baking. Heat the oven to 350 degrees F. Line cookie sheets with parchment paper. Place the cookies on the cookie sheets, about 3 inches apart. Bake 15 to 20 minutes, or until the edges are golden brown (if your dough is not chilled, you will need to decrease baking time to 12 to 15 minutes). Allow the cookies to cool about 5 minutes before removing from cookie sheets to cool completely. Store the cookies in an airtight container; extra cookies may be frozen.
This is an original recipe from http://www.littlebittybakes.com.