Chewy Chocolate Chip Cookies

Ingredients

• Wheat flour

  White, all-purpose, unenriched

  280g

• Baking soda

  Leavening agents

  1 tsp or 5g

• Cornstarch

  1 ½ tsp or 4g

• Salt

  Table

  ½ tsp or 3g

• Butter

  Unsalted

  170g

• Brown sugar

  150g

• Sugar

  White, granulated sugar

  100g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Egg yolk

  Raw, fresh

  1 large yolk (separated from white) or 17g

• Vanilla Extract

  Pure - Kirkland Signature

  2 tsp or 10g

• Chocolate Chips Semi-Sweet

  Compliments

  100g

• Chipits, Skor Toffee Bits

  Hershey's

  100g

Directions

1. Separate egg yolk. Melt butter and let cool for 5 minutes, no more, no less.
2. Whisk the flour, baking soda, cornstarch, and salt together in a large bowl and set aside.
3. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain.
4. Whisk in the egg and egg yolk and then the vanilla extract.
5. Pour wet ingredients into the dry ingredients and mix together.
6. Fold in the chocolate chips and skor bits.
7. Cover the dough tightly and chill in the refrigerator for at least 2–3 hours - preferably overnight.
8. Take the dough out of the refrigerator and allow it to slightly soften at room temperature for 15 minutes.
9. Preheat oven to 325 and line 2 large baking sheets with parchment paper - set aside.
10. Roll out 16 balls of dough (about 60g each), ensuring the shape is taller rather than wide - like a cylinder roughly 1.5” high.
11. Place 8 balls of dough on each baking sheet and bake cookies in 2 batches on middle oven rack for 16 minutes, until edges are lightly browned.
12. Cool on the baking sheet for 5 minutes, and then transfer to wire rack to cool for 5 more minutes.