Soft and Chewy Chocolate Chip Cookies

These are the most amazing chocolate chip cookies I have ever tasted! They are soft, gooey, and chewy in the middle and slightly crisp on the outside. If you don't believe me you will have to just try them for yourself. But I can tell you one thing, I will never be making another chocolate chip cookie recipe again. This one has taken top spot in my recipe book!

2 1/4 cups all-purpose flour

1 tsp. baking soda

1 1/2 tsp cornstarch

1/2 tsp. Kosher salt

3/4 cup unsalted butter, melted

3/4 cup light brown sugar, tightly packed

1/2 cup granulated sugar

1 large egg

1 large egg yolk

2 tsp. vanilla extract

1/4 tsp. cinnamon

1/2 cup milk chocolate chips

1/2 cup mini chocolate chips

Note: You can use only chocolate chips or chocolate chunks, whatever you prefer. 

In a large bowl, whisk together the flour, baking soda, cornstarch, salt, and cinnamon.

In a medium bowl, whisk together the melted butter, brown sugar, and granulated sugar until no large clumps of brown sugar exist. Whisk in the egg and egg yolk until combined. Next whisk in the vanilla until combined. Pour the wet ingredients into the large ingredients and stir until just incorporated. The dough will be very soft and thick. Then mix in the chocolate chips, some might not stick due to the butter, but most will become incorporated. Cover and chill the dough for at least 3 hours, up to overnight. You must chill the dough!

Take the dough out of the oven 20 minutes prior to baking. Preheat the oven to 325 degrees. Line two baking sheets with silicone baking mats or parchment paper. 

Using a medium-sized ice-cream scoop, scoop the dough and roll into tall balls (it should be about 2 tbs. of dough if you do not have an ice-cream scoop). The dough will be very crumbly, but the warmth of your hand should help the dough stick together. Place 9 balls of dough onto each baking sheet. Bake for 10-11 minutes, but no longer! The cookies will look under-baked, but will continue to cook as they cool. Allow to cool on the baking sheet for 10 minutes before moving to a wire baking rack to completely cool. 

Dunk into a tall glass of milk and enjoy!