finding time for cooking
Soft, Chewy Chocolate Chip Cookies
I’m on a hunt for the perfect chocolate chip cookie recipe. This is probably not it, but it IS good, so I wanted to share.
This particular recipe’s claim to fame is cornstarch, which gives the cookies a fluffiness and softness that many chocolate chip cookies are missing.
These are a little sweet for my tastes (mine run more toward these whole wheat dark chocolate chip cookies) but they had a great, traditional chocolate chip cookie flavor and were quite easy to whip up.
If you have an amazing chocolate chip cookie recipe I should try, send it to me! I am determined to find the perfect recipe!
Preheat oven to 350 F.
In your mixer, cream together the butter and sugars until they become a fluffy mixture. Blend in the egg and vanilla, then mix in the dry ingredients.
Stir in your chocolate chips.
You can messily scoop up blobs with a teaspoon and drop them on the cookie sheet, or grab pieces and roll them into a ball with your hands. I won’t judge you either way…
Bake for 8-10 minutes, until barely golden brown around the edges. Don’t wait for the tops to brown, they won’t (and if they do, you’ve baked them too long). Mine took a little longer, more like 11 minutes.
Let them cool on the sheet for five minutes, then on a wire rack.
But enjoy some of them while they’re hot and the chocolate is melt-y. Because, let’s face it, that’s what chocolate chip cookies are all about.
Soft, Chewy Chocolate Chip Cookies
- 3/4 cup of unsalted butter, softened
- 3/4 cup of brown sugar
- 1/4 cup of granulated sugar
- 1 egg
- 2 teaspoon of vanilla extract
- 2 cups of all-purpose flour
- 2 teaspoons of cornstarch
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 cup of bittersweet (or semi-sweet) chocolate chips
Preheat oven to 350 F. In a stand mixer, cream together the butter and brown and white sugars until the mixture is fluffy. Add the egg and vanilla and blend. Mix in the flour, cornstarch, baking soda and salt. Finally, stir in the chocolate chips.
Using a tablespoon (or your hands, let’s be honest), drop dough or roll into balls and place onto a prepared baking sheet. Bake for 8-10 minutes, until barely golden brown around the edges. The tops won’t brown, so don’t wait for that. The longest you should bake it is 10-12 minutes. Let cool, on the sheet for five minutes, then on a wire rack.
Original recipe here
