Chewy Chocolate Chip Cookies
Some might call me crazy because I have never been a lover of chocolate chip cookies. Some may even call that blasphemy of all cookies. Up until now, I have always preferred cookie dough to actual chocolate chip cookies. There are other cookies that I love, but chocolate chip cookies never really did it for me. I do LOVE cookie dough however. I think the problem for me is that there are so many different chocolate chip cookie recipes out there, and let’s face it; they’re not all great. Perhaps I just have a discriminatory palate when it comes to chocolate chip cookies. Then there is the problem of people overbaking cookies, resulting in crispy edges, and an unflattering taste.
Well, I think I can finally amend my statement of not being a big fan of chocolate chip cookies. I found a recipe that I really enjoy – the cookie dough, AND the actual cookie! The first trick, which I will gladly shout from the rooftops if I have to – USE PARCHMENT PAPER! Cookies just do not turn out the same when baked any other way. I don’t say this just because I am one of the Reynolds Real Moms, but because it is irrefutably true!
The second trick – no electric mixer and dough refrigeration! Okay, so that’s two tips.
The third trick – cornstarch! Curious? Read on for the recipe:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 1/2 tsp cornstarch
- 1/2 tsp salt
- 3/4 cup unsalted butter, melted
- 3/4 cup light brown sugar, loosely packed
- 1/2 cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 tsp pure vanilla
- 1 cup milk chocolate chips (my favorite are the large Guittard chips that I buy at WINCO)
- In a large bowl, combine flour, baking soda, cornstarch and salt.
- In a separate bowl, whisk together the melted butter and sugars until no brown sugar lumps remain.
- Whisk in the egg, then the egg yolk. When combined, add the vanilla.
- Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. This dough will be soft.
- Fold in chocolate chips.
- Cover dough and refrigerate for a minimum of 2 hours. Overnight is best.
- Remove dough from refrigerator and soften at room temperature, for about 10 minutes.
- Preheat oven to 325°.
- Place rounded balls, about the size of golf balls, on parchment lined baking sheets. Rolling the balls between your hands will help them hold together.
- Bake cookies for 11-12 minutes, and no longer! Overbaking will ruin the cookies. Allow cookies to cool on baking sheet for 10 minutes, before moving to a wire rack.
This recipe comes from Sally’s Baking Addiction.