Chewy Chocolate Chip Cookies

Everyone loves my chocolate chip cookies and they're super simple and easy to make ahead of time. The biggest secret (not-so secret anymore) is my Butter Mix. I take 1 lb of salted (do not use unsalted) butter, 1 lb of butter Crisco & 1 lb of Imperial Margarine (other brands don't taste as good) and mix it together. I keep this in my refrigerator for all my cookie needs, It helps your cookies stay soft for almost any recipe. 

For a printable recipe click here. 



INGREDIENTS

• 2 and 1/4-1/2 cups all-purpose flour (tapped & leveled)
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons cornstarch
• 1/2 teaspoon salt
• 3/4 cup butter mix 
• 1 1/4 cup packed light or dark brown sugar
• 1 large egg + 1 egg yolk, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup semi-sweet chocolate chips 

  
STEPS

1. Whisk 2 1/4 c flour,  baking soda, cornstarch, and salt together in a large bowl. Set aside.
2. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. 
3. Whisk in the egg, then the egg yolk. 
4. Finally, whisk in the vanilla extract. 
5. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. 
6. The dough will be very soft, yet thick, if it's sticky to the touch add the other 1/4c flour. 
7. Fold in the chocolate chunks. 
8. Put dough in a gallon ziplock and get as much air out as possible. Chill in the refrigerator for 24 hours or up to 3-4 days. Chilling is mandatory or they will spread and have an awful texture. 
9. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
10. Preheat oven to 325°F (163°C). Line two large baking sheets with silicone baking mats. (Always recommended for cookies) Set aside.
11. Using a cookie scoop, scoop 2 oz portions. Roll the dough into balls between your hands to smooth out.
12. Bake the cookies for 12-13 minutes. The cookies will look very soft and under baked. They will continue to bake on the cookie sheet. 
13. Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.
14. Make ahead tips: 
1. Cookies stay fresh covered at room temperature for up to 1 week.
2. You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature then continue with step 4.
3. Baked cookies freeze well for up to 3 months.
4. Unbaked cookie dough balls freeze well for up to 3 months. Bake cookie dough balls for an extra minute, no need to thaw. I almost always make double what I need and then freeze cookie dough balls and then place in a baggie so I can just bake what I need in between big batches, who doesn't prefer fresh out of the oven cookies on a week night. 

Just remember, with planning and organization, you CAN do it all.