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Chocolate Chip Cookies (CCC 2)


Hold the line—I may have found The One! I know it’s only the second recipe I’ve tried (excluding Toll House in the past), but this cookie is darn near perfect. In terms of flavor it’s spot on. I wouldn’t mind if it was thicker or softer, but I’m not sure I’ll be able to top this one…


I let the dough chill overnight then rolled them into tall balls. While one sheet was baking, I kept the next sheet of dough on deck in the freezer and they came out extra puffy!


So hard not to eat them all before taking a picture!

P.S. I need a real camera.


  • 1 1/4 cups all-purpose flour
  • 1 cup whole wheat flour (or you can use all white)
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg, plus 1 egg yolk
  • 2 teaspoons vanilla
  • 1 cup chocolate chips


In large bowl mix flour, cornstarch, baking soda and salt. Set aside. In separate bowl whisk butter and sugars. Beat in the egg, then egg yoke and finally the vanilla. Add wet ingredients to the dry and stir just until combined. Stir in chocolate chips. Chill for at least 2 hours, preferably longer.

Remove cookie dough from refrigerator. Preheat oven to 325. Line baking sheets with parchment paper. Roll 2 tablespoons of dough into a tall ball and space 2-3 inches apart on cookie sheet. Bake for 11-12 minutes. Cookies should appear under-baked. Let cool on baking sheet for 2 minutes before transferring to a cooling rack.

Yield: about 1.5 dozen

Recipe adapted from Sally’s Baking Addiction

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