These cookies are thick, chewy and studded with discs of molten bittersweet chocolate. An extra egg yolk and a bit of cornstarch create a dense, fudge-like cookie that is sure to please!
Milk and cookies are to a kid what a coffee break or happy hour are to adults. Comforting, safe, and these short breaks set up perfect moments to connect with others. When I was a kid, I remember climbing onto my grandma’s (aka Grammy) kitchen chairs, right next to my little sister, eagerly waiting to see what kind of baked goodies filled her retro 70’s-style cookie jar. It was always a surprise. Sometimes we found those little round sandwich cookies with the crème centers. Other times there were gingerbread cookies or shortbreads. But the best days were when our little hands found soft, chewy chocolate chip cookies inside. They were always a favorite – for my sister and I, as well as Grammy. Chatting with my grandma while munching on cookies is one of my fondest memories. Years later, her beloved cookie jar sits on my kitchen counter (though I have to admit, it sometimes holds more than just cookies!)
Everyone has a favorite chocolate chip cookie style. Some people prefer thin, crispy cookies while others like them soft and chewy. Sometimes oats, nuts or peanut butter chips make their way into the dough right alongside those decadent chocolate chips. I am a purist, though, and prefer my chocolate chip cookies plain and simple (Is it no wonder that vanilla is my favorite ice cream flavor?!?) This is my go to chocolate chip cookie recipe. It’s’ akin to the “soft batch” cookies you buy in the grocery store. These cookies are dense, chewy and studded with tiny discs of molten chocolate. Though they are heavenly when they are warm from the oven, my husband and I love to eat them ice cold straight from the freezer. Yes, we freeze our chocolate chip cookies. (I know, it’s weird.) That way, there’s always a cookie available when a chewy, chocolate craving hits!
The trick to making these cookies soft and chewy is:
- Creaming the butter, instead of melting it, to keep the cookies light and fluffy
- Adding a bit of cornstarch to the dough to keep them soft, even after a couple days (if they last that long!)
- Including an extra egg yolk so the cookies bake up tender and fudge-like
- Refrigerating the cookie dough for a few hours to overnight. I’m not sure why this trick works, but it definitely produces tastier cookies! Try it!
- Sprinkling the cookies with a dash of sea salt prior to baking – sweet & salty are one of my favorite combos!
So there you have it – I’ve taken your basic chocolate chip cookie recipe and tweaked it to produce the thick, soft and chewy cookies of my childhood. I hope you enjoy them as much as I do 🙂