Prep 45 mins
Cook 12 mins
I must confess I didn't quite follow the recipe because I creamed the butter and sugar like normal instead of melting it. I still got rave reviews for these cookies. Recipe courtesy of hostthetaste.com.
- 2 cups flour
- 2 tablespoons flour
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 1⁄2 teaspoon salt
- 6 ounces butter, melted and cooled (1 1/2 sticks)
- 1 cup brown sugar, lightly packed (dark brown sugar will also work if you want more molasses flavor)
- 1⁄2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1⁄2 cups dark chocolate chips
- In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat together the cooled melted butter and the sugars with a hand mixer for about one minute. Then add the eggs and vanilla extract. Beat until just combined.
- Slowly add the dry ingredients and mix briefly, just until there are no flour crumbs left. Fold in the chocolate chips.
- Cover and refrigerate the dough for 30 minutes to an hour.
- Remove the dough from the refrigerator and preheat the oven to 325, making sure you have the racks in the middle of the oven.
- Remove the dough from the refrigerator and preheat to 325 degrees, making sure you have the racks in the middle of the oven.
- Scoop 1/4 cup of cookie dough at a time and roll into balls. Then, tear the balls in half by pulling gently on both sides.
- Smash the two halves together, but this time have the lumpy, torn sides face upward. Place on a baking sheet lined with parchment paper, making sure the cookies have plenty of space to spread.
- Bake for about 12 minutes, rotating halfway through, or until the cookies have spread out and the edges are golden, but the center of the cookie still looks soft and justly slightly undercooked.
- Let cool on the baking sheets until the cookies are firm enough to remove.