Gooey Chocolate Chip Cookies
The best thing about this cookie is that it is the best of all worlds. It’s crispy on the outside, gooey on the inside, and every true glutton’s dream.
Ingredients
- 200 g brown sugar
- 100 g white sugar
- 115 g unsalted butter, 1 stick
- 5 g vanilla extract
- 1 large egg
- 2 egg yolks
- 7 g kosher salt
- 3 g baking soda
- 3 g baking powder
- 15 g cornstarch
- 200 g all-purpose flour
- 130 g cake flour
- 300 g large chocolate chips
Instructions
- In a stand mixer fitted with a paddle attachment, cream together butter and sugar for 8 minutes, until it is light and fluffy and resembles whipped butter.
- Add vanilla, egg, and egg yolks. Mix on medium-low speed until combined.
- Add all-purpose flour, cake flour, salt, baking soda, baking powder, and cornstarch. Mix on low speed until combined or about 1 minute.
- Fold in the chocolate chips.
- Scoop dough into 150g/ 4oz balls (about ½ cup) and place on a parchment-lined tray. Cover and freeze for at least 1 hour or overnight.
- When ready to bake, preheat the oven to 425℉/220℃.
- Place 6 frozen dough balls on a baking sheet, evenly spaced, lined with parchment paper. Sprinkle each cookie with flaky salt, and bake for 20 minutes at 425°F/ 220℃ until golden, rotate the tray every 7 minutes.
- When the cookies are fully golden brown all over and set, remove from the oven and allow to rest for about 5 minutes before moving them over to a cooling rack. Enjoy the cookies warm for best gooey results.
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