THE BEST CHEWY CAFÉ-STYLE CHOCOLATE CHIP COOKIES

These cookies are my most popular recipe ever, and for good reason. But I went ahead and messed with them anyway.

After years of making them, I’ve very slightly tweaked the recipe (to be seriously perfect, because I’m obsessive), but the original recipe will be preserved in the notes section for all who prefer it. I’ve also taken new photos and included a how-to video, so if the page looks different to you, don’t worry, you’re still in the right place. And what a delicious place it is.

My mom has been making the same chocolate chip cookies for over 20 years.  They’re a hit around the holidays and they fly off the plate faster than anything else we put out for our Christmas spread.  That’s especially impressive if you know how enormous our Christmas spread typically is.

Everyone begs for the recipe (in between shoving them in their mouths, of course).  I also gobble them down– in fact, I probably gain 5 lbs every winter from those cookies alone.  I  can’t stress it enough: I loooove those cookies.

But these are not those cookies.

INGREDIENTS

• 2 cups + 2 tablespoons all purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cornstarch
• 1 teaspoon salt*
• 1 ½ sticks (6 oz) butter, melted and cooled
• 1 cup dark brown sugar, lightly packed*
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups dark chocolate chips, plus more for topping*

INSTRUCTIONS

1. In a medium-sized bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
2. In a large bowl, beat together the cooled melted butter and the sugars with a hand-mixer for about one minute. Then, add in the eggs and vanilla extract. Beat until just combined.
3. Slowly add in the dry ingredients and mix briefly, just until there are no flour clumps left. Fold in the chocolate chips.
4. Cover and refrigerate the dough for 30 minutes to an hour.
5. ............................

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