chewy chocolate chip cookies.

Following my amazing revelation of browned butter in chocolate chip cookie dough, I set out to make more. I found a recipe for super chewy chocolate chip cookies using browned butter and a unique method for throwing the dough together, and the rest is history.

The recipe uses cornstarch, or more accurately, a pudding of sorts to make the cookie, in theory, really chewy and gooey. There is even corn syrup to add to the gooey factor! I say in theory because I kind overbaked my cookies because I'm used to seeing browned golden surfaces, not just edges, before I retrieve the cookies. But while my cookies do not look like the original, they were indeed chewy and soft. The bendable kind. Imagine if I had taken away 5 minutes from the baking time. These would be phenomenal. However, I'm still pretty much an ardent supporter of the crispy crunchy cookie camp.

The pudding method this recipe utilizes is extremely fussy for a cookie. And it makes stirring the flour into the wet ingredients really difficult because the pudding is thick and unwilling to incorporate the dry ingredients. It took quite a while for me to see the last of the last few traces of flour. One thing you must pay attention to is when to add the chocolate chips. I added mine while the dough was still slightly warm and some melted into swirls before I realized it. I used mini chocolate chips which explains the almost instantaneous melting but I advise you to take care even when using regular sized ones.

The only thing I changed was the amount of sugar and the ratio between white and brown. I think this is a pretty good cookie if you don't mind the effort. For now, the chocolate chip cookie pie still reigns supreme!

Super Chewy Chocolate Chip Cookies
makes around 30
adapted from Top With Cinnamon

3/4 cup butter
1/2 cup sugar
1/2 cup brown sugar
1/4 cup corn syrup
1 tbsp corn starch
1 egg + 1 egg yolk
1 tbsp vanilla extract
1/2 tsp salt
2 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1 cup semi-sweet chocolate chips

Brown the butter in a medium saucepan. Off the heat, stir in the sugars, corn syrup and corn starch. Let the mixture cool slightly before quickly stirring in the eggs to prevent them from scrambling. Return the pan back on medium heat and cook, stirring constantly, until the mixture thickens, about 3 minutes. Remove from heat and stir in the vanilla and salt.

Stir the flour, baking soda and baking powder together in a bowl. Add the flour mixture into the melted butter mixture and stir until incorporated. When the mixture is completely cool, mix in the chocolate chips and let the dough rest in the fridge for at least 12 hours or overnight.

Preheat oven to 320F. Meanwhile, portion out your cookie dough. (Make sure you take it out from the fridge beforehand to soften!) About 2 heaped tablespoons make up one cookie. Flatten the ball of dough slightly because it doesn't spread much. Bake for 6 to 8 minutes. They should appear cooked around the edges but remain pale in the middle.