This recipe comes from a text Erik sent me (probably a month ago) saying that I HAD to make these cookies and how good they were. Well, he’ll be here in 3 days, and he wasn’t wrong – I just hope there’s still some left when he gets here!
First, melt some butter. And by some, I mean quite a bit.
Next, whisk together the flour, baking soda, cornstarch and salt in a large bowl. Set aside.
In a medium bowl, whisk together the melted butter, sugar, and brown sugar until no lumps remain.
Add the eggs and vanilla extract and whisk to combine.
Stir the wet ingredients into the dry ingredients until incorporated.
Fold in the whoppers and chocolate chips.
Cover the dough and refrigerate for at least 2 hours, but really as long as you want. For example, as long as it takes you to go put a good dent in the diligence you’re responsible for.
Then, roll the dough into 1 inch balls and place about 2 inches apart on a baking sheet lined with parchment paper.
Bake at 325°F for about 10 minutes. They will NOT look done. Take them out, and let them cool on the baking sheet for 10 minutes. While they’re cooling, push in some more chocolate chips for good measure.
they’ll settle down into less puffy versions of themselves.
Transfer to a wire rack to cool completely.
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 3/4 cup butter, melted and cooled slightly
- 3/4 cup light brown sugar, packed
- 1/2 cup sugar
- 1 egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 1/2 cup milk chocolate chips, plus more for garnishing
- 1 cup whoppers, cut in half
- In a large bowl, whisk together the flour, baking soda, cornstarch and salt. Set aside.
- In a medium bowl, whisk together the butter, brown sugar, and sugar until smooth.
- Whisk in the egg, egg yolk, and vanilla extract.
- Stir the wet ingredients into the dry ingredients to incorporate.
- Fold in the chocolate chips and whoppers.
- Cover and refrigerate for at least 2 hours.
- When ready to bake, roll dough into 1-inch balls and place 2 inches apart on a baking sheet lined with parchment paper.
- Bake at 325°F for 10 minutes. Remove from oven and allow to cool on baking sheet for 10 minutes, pressing in extra chocolate chips, before transferring to a wire rack to cool completely.