Supercalifragilisticexpialidocious – (so͞opərˌkaləˌfrajəˌlistikˌekspēˌaləˈdōSHəs)
At 34 letters long it is the longest word, at least, I’ve ever seen. Meaning, extremely wonderful this word is not to often heard.
And since we’re on the subject. I know if something that is really supercalifragilisticexpialidocious. Introducing. The best. Gooey, chewy, warm, soft chocolate chip cookies!
Thick & Chewy Chocolate Chip Cookies
2-1/4 cups plain flour, measured correctly
1 tsp. baking soda
1-1/2 tsp. cornstarch
1/2 tsp. salt
3/4 cup light brown sugar, loosely packed
1/2 cup sugar
1 egg + 1 egg yolk
2 tsp. vanilla
1 cup chocolate chips
Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside.
In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory.
Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
Preheat the oven to 325 degrees. Line two large baking sheets with parchment paper.
Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Roll the cookie dough balls to be taller rather than wide. to ensure the cookies will bake up to be thick.
Bake the cookies for 11-12 minutes. The cookies will look very soft and under-baked. They will continue to bake on the cookie sheet. Let them stand on cookie sheet for 5-10 minutes. Remove and let cool.
For just a simple tip. Make sure you melt the butter. If not, they come out more spongy and not as soft. Enjoy!