Chocolate Chip Cookies without Vanilla Extract
This chocolate chip cookie recipe is made without vanilla extract. They have crisp edges, yet it has the perfect chewy middle with a soft texture.
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Servings: 24 cookies
Ingredients
- 1 Cup Unsalted Butter, melted and slightly cooled (226g)
- 4 Cups All-purpose flour, scoop and level method (480g)
- 2 Teaspoons Corn Startch (7g)
- 1 Teaspoon Baking Powder
- 1 Teaspoon Salt
- 1 ½ Cups Brown Sugar, packed (373g)
- ½ Cup Granulated Sugar (112g)
- 2 Large Eggs (~100g)
- 1 Large Egg Yolk (~16g)
- 2 Cups Semi-Sweet Chocolate Chips (370g)
Instructions
- Preheat oven temperature to 375°. Prepare baking sheets with silicone mat or parchment paper.
- Melt butter and set aside to slightly cool.
- In a medium bowl, whisk flour, corn starch, baking powder, and salt. Set aside.
- Using an electric mixer, in a large bowl, combine melted butter, brown sugar, and white sugar. Cream until well combined on high (about 1 minute). The mixture will be dark brown and quite thin.
- Add eggs and yolk. Beat on medium for about 30 seconds until mixture starts to smooth out and lighten in color.
- Slowly add about ½ cup of the dry mixture at a time and beat on low after each addition. As soon as all of the flour has been added, stop beating.
- Stir in the chocolate chips.
- Measure about ¼ cup (or 60g) cookie dough balls and place them on the prepared baking sheet. Add a few extra chocolate chips on top.
- Bake for 10-12 minutes. Remove from oven when the edges are slightly golden brown and the top is still light in color. Let cool on the tray for 5 minutes and then move to a wire rack to completely cool.
Notes
Store in an airtight container for up to 3 days or freeze for up to 3 months.