Classic Chocolate Chip Cookies

Classic chocolate chip cookies with lightly crisp edges and fudgy, gooey centers, for fans of a texture contrast. They’re super easy to make (melted butter, no mixer required), but are slightly higher maintenance – chilling the dough for 24 hours makes for a complex and deeply flavorful cookie, and banging the pan halfway through the bake makes sure they’re fudgy and chewy and never cakey. These need their time in the fridge, so for cookie emergencies, make my last-minute chocolate chip cookies. Loosely inspired by the (incredible!) Jacques Torres chocolate chip cookie. Makes 15-18 cookies.

Ingredients:

• 125 grams unsalted butter
• 1/2 teaspoon salt
• 110 grams dark brown sugar
• 70 grams granulated white sugar
• 1 large egg
• 1 teaspoon molasses (or honey), optional
• 1 teaspoon vanilla extract
• 195 grams all-purpose flour
• 1 teaspoon cornstarch
• 1/2 teaspoon baking soda
• 170 grams dark chocolate, chopped (55-70% cocoa solids)

Instructions:

1. Melt the butter in the microwave or on the stovetop over low heat.
2. Add the sugars and salt to the melted butter and whisk well until combined and smooth.
3. Add the egg, molasses, and vanilla and mix well. Use a spatula to scrape down the sides of the bowl to make sure everything is incorporated.
4. Add the flour, cornstarch and baking soda and fold in with a spatula until mostly combined, with a few streaks of flour remaining. Add the chocolate and mix again. The dough will be soft and slightly sticky.
5. Scoop the dough into large balls (about 45-55 grams each, depending on how large you want your cookies). Cover the cookie dough in plastic wrap.
6. Chill the portioned out cookie dough in the fridge for 24 hours (and up to 36 hours).
   • These cookies are best after a 24 hour chill, but if you must, you can bake them after about 4 hours.
7. When you’re ready to bake, preheat your oven to 350 Fahrenheit (180 Celsius).
8. Place on a lined baking sheet, spacing them out so they have room to spread.
9. Bake for 8-10 minutes:
   1. Halfway through (at the 4-5 minute mark), take the tray out of the oven, and tap it on a counter or stovetop to deflate the cookies slightly. Return the tray to the oven to finish baking.
   2. The cookies are done when they are golden and the edges are just set but the center is still very soft. Underbaking is key to achieving fudgy, gooey cookies. The cookies continue baking from the residual heat of the pan.
   3. Optionally, once you’ve removed the cookies from the oven, give them one more tap to deflate again.
   4. Use a large cookie cutter or a small tart ring to reshape the cookies and scoot the edges into place.
10. Top with flaky sea salt and an extra piece of chocolate, if desired.
11. Let cool for about 5 minutes before removing from the pan.
12. Enjoy! Cookies are best the day they are baked, but can be stored in an airtight container for 2 days or frozen for longer storage.