Do you prefer your chocolate chip cookies extra soft or crispy around the edges? It's been a long-running debate for years in the cookie world, and people seem to be split on the issue. Crispy edges are good, but so is melt-in-your-mouth softness. So, which is better? The answer is both. The recipe below is for those of you who prefer soft-baked chocolate chip cookies. The secret to their soft and chewy texture is an extra egg yolk, more brown sugar than white sugar, melted butter, and a slightly lower oven temp. Cornstarch keeps them extra soft, and you already know how important it is to chill that cookie dough! Makes 24-30 cookies.
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