To Tries

Chopped Champ Famous Chocolate Chip Cookies

Name: Chopped Champ Famous Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 20 servings
Ingredients: 3/4 cup unsalted butter; at room temperature (170 g); 1/2 cup granulated sugar (100 g); 1/2 cup light brown sugar (160 g); 1 large egg, at room temperature (50 g); 1 large egg yolk, at room temperature (20 g); 2 1/3 cups all-purpose flour (280 g); 2 1/2 tbsp. cornstarch (20 g); 2 tsp. baking soda (12 g); 3/4 cup milk chocolate chips* (120 g); 3/4 cup dark chocolate chips* (120 g)

20 servings

servings

15 minutes

active time

27 minutes

total time

Start Cooking

Ingredients

3/4 cup unsalted butter; at room temperature (170 g)

1/2 cup granulated sugar (100 g)

1/2 cup light brown sugar (160 g)

1 large egg, at room temperature (50 g)

1 large egg yolk, at room temperature (20 g)

2 1/3 cups all-purpose flour (280 g)

2 1/2 tbsp. cornstarch (20 g)

2 tsp. baking soda (12 g)

3/4 cup milk chocolate chips* (120 g)

3/4 cup dark chocolate chips* (120 g)

Directions

In a stand mixer fitted with a paddle attachment, add the butter, granulated sugar, and brown sugar and mix on medium speed for about 5 minutes.

Add the egg and mix for 5 minutes until fully combined. Add the egg yolk and mix for 2 minutes longer until the batter is smooth.

In a separate bowl, add the flour, cornstarch, and baking soda. Mix together to combine. Add to the butter mixture and beat until the butter absorbs the flour. Don't overwork the dough; its fine if there are still some visible streaks of flour.

Add the chocolate chips and mix for 2 minutes until the batter is smooth and combined.

Let the dough rest for a couple hours in the fridge.

Preheat the oven to 350°F (175°C) and line two baking sheets with silicone mats or parchment paper.

Divide the dough into even-size balls. Don't use a scoop, measure on a digital scale and then roll tightly into balls. A great benchmark for adults: is 50 g (1¾ oz) per cookie. 20 g for kids.

Place on prepared baking sheets in offset rows.

Bake for 12 minutes or until lightly golden brown. The top of the cookie should still look slightly goey and soft with golden edges.**

Store the baked cookies at room temperature for up to on week.

Plan ahead: You can store unbaked cookie balls in the freezer in a zip-lock bag for a month. Bake the cookie balls from frozen, adding 3 minutes to the baking time.

Nutrition

Serving Size

50 g

Calories

183 kcal

Total Fat

7.5 g

Saturated Fat

5 g

Unsaturated Fat

2.75 g

Trans Fat

0.25 g

Cholesterol

17.5 mg

Sodium

135 mg

Total Carbohydrate

25 g

Dietary Fiber

.5 g

Total Sugars

12.5 g

Protein

2.5 g