Great recipe for soft, slightly chewy chocolate chip cookies with lots of chocolate inside. They simply melt in your mouth, served with a glass of cold milk making them one of the best dishes ever.
Source: Home Cooking Adventure
Ingredient
Make about 24-30 cookies
2 1/4 cups (280g) flour
1 teaspoon baking soda
2 teaspoons cornstarch
1 teaspoon salt
3/4 cup (170g) unsalted butter, melted
3/4 cup (135g) brown sugar
1/2 cup (100g) sugar
2 large eggs
2 teaspoons vanilla extract
1 1/4 cup (180-200g) half-weekly chocolate block (55-70% cocoa)
add chocolate blocks for topping, optional
1. Cut the chocolate into chunks and melt the dough to cool.
2. In a medium-sized bowl, whisk together flour, baking soda, cornstarch, and salt. Set aside.
3. In a large bowl, mix the cooled melted butter with both sugars.
4. Then, add the eggs one at a time and add the vanilla. Beat until just combined.
5. With mixer on low, combine flour mixture.
6. Fold the chocolate blocks. Cover and let the dough rest in the refrigerator for a few hours or overnight.
7. Meanwhile preheat oven to 325 F (165 C). Line two parchment paper baking sheets.
8. Using an ice cream scoop, take equal parts of the dough and place it on the prepared baking trays, spaced 1 inch apart.
9. Bake for 11-13 minutes until slightly golden on the edges. The cookies will look very soft and not baked well. Let the cake cool on a baking sheet until it is firm enough to remove, possibly another 5-10 minutes. While the cookies are still warm, add some chocolate chips on top if desired, for a nice look. It’s cool to be on wired stands.
10. These cookies can be kept for several days at room temperature and can be frozen for up to several months.
