Fluffy & Chewy Chocolate Chip Cookies

Fluffy & Chewy Chocolate Chip Cookies

Ingredients
• Butter: 1 cup (226g) unsalted butter melted and cooled just until opaque
• Sugars: 1 cup (200g) packed light brown sugar + ½ cup (100g) granulated sugar
• Eggs: 1 egg & 2 egg yolks (room temperature preferred)
• Vanilla: 1 tbsp pure vanilla extract
• Flour: 2 cups (240g) All-Purpose flour and 1 (120g) cup cake flour for extra tenderness
• Cornstarch: 1 Tablespoons (adds to the cakey texture)
• Leavening: 1 teaspoon baking soda
• Salt: 1 teaspoon
• Mix-ins: 1 1/2 cups (340g) semisweet chocolate chips 
• Marshmallow (optional)
• Prep: Preheat oven to 325°F (162°C) for 12-15 minutes. Line a baking sheet with parchment paper.
Instructions
• Cream Butter/Sugar: In a large bowl, cream the softened butter, brown sugar, and white sugar together with a mixer for about 2-3 minutes until just combined and slightly fluffy (do not over-cream, as this can cause too much spread).
• Wet Ingredients: Add the eggs one at a time, followed by the vanilla, mixing until just combined.
• Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
• Combine: Gradually add the dry ingredients to the wet ingredients. Mix on low speed only until the flour disappears. Do not overmix, or the cookies will be tough. Fold in the chocolate chips with a spatula.
• Chill: Cover and chill the dough for at least 1 hour. This is crucial to prevent the butter from melting too fast and causing the cookies to flatten.
• Scoop & Bake: Scoop into large, tall mounds (about 4 Tbsp each). Place on the baking sheet 2 inches apart.
• Bake: Bake for 12-15 minutes, or until the edges are set and the tops are no longer raw. The center should look slightly underbaked.
• Cool: Let them cool on the baking sheet 5 minutes
• This are best served fresh out of the oven, but microwaved warm is delicious as well!


Key Tips for the "Cakey" Result
• Use Baking Powder: Unlike thin cookies that rely on baking soda, baking powder adds the necessary rise for a cakey texture.
• Don't Flatten: Leave the dough in high mounds to encourage vertical growth rather than spread.
• Measure Flour Properly: Too much flour makes cookies dry/dense, but a higher ratio of flour to fat makes them thick and cakey. Use a scale if possible (450g total for some recipes).
• Lower Fat/Higher Protein: Brown sugar helps keep them soft, but white sugar helps them rise and set. 
#easyrecipe #baking #food #dessert #cookies