Soft and Chewy Chocolate Chip Cookies

Ingredients

2 1/4 cups ultragrain flour
1 teaspoon baking soda
1 1/2 teaspoons cornstarch
1/2 teaspoons salt
3/4 cups salted butter (melted)
3/4 cups dark brown sugar (packed)
1/2 cups granulated sugar
1 egg + 1 egg yolk
1 tablespoon vanilla extract
1/2 cups chocolate chips
1/2 cups chocolate chunks

Directions

Combine dry ingredients in a large bowl and set aside.
In a medium bowl, whisk together butter and sugars until smooth. Add eggs and vanilla to sugar mixture and whisk together. Gradually add wet ingredients to dry and mix until well combined. Fold in chocolate chips and chunks. Chill dough for at least 2-3 hours, as long as 72 hours.

Remove from refrigerator and allow dough to soften slightly. Roll dough into large cylindrical balls, about 3 Tbsp in size, and form a flat base to allow the ball to stand up straight.

Evenly space 8 balls of dough on a silpat lined jelly roll pan. Bake at 325 for 11-12 minutes. Remove from oven, but leave cookies on the pan for 10 minutes which will allow them to continue to bake. Allow to cool completely before serving.

Yields 16 large cookies.

Adapted from Sally's Baking Addiction

Recipe and photos from Mayhem in the Kitchen!
https://mayheminthekitchen.com/soft-and-chewy-chocolate-chip-cookies