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.
I like my cookies soft and chewy!
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:
Ingredients
Method
- 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.
sally @ sallys baking addiction says
Glad you enjoyed my cookie recipe Emily!
Kami says
I have tried the cornstarch method and the refrigeration method. They both were great but I don’t like to wait that long for my cookies…lol! My favorite cookie is still the pudding cookies. They come out very soft.
debi affrunti says
SO TRYING THESE
Tammy says
Sounds yummy. I’m not a big fan of chocolate chip cookies either, but others in my house are and I’ll try to make them. Thanks for the tips as well 🙂 I can’t rate it yet because I haven’t made them, but when I do, i’ll come back and rate it! 🙂
Dan says
haven’t tried these yet… but there is a cookie contest coming up, so… 😉
Julie R says
These look incredible. And I’m glad they are soft b/c my teeth can’t handle hard cookies anymore.
Kara Skrabacz says
I love baking, probably one of my favorite hobbies unfortunately (my waistline cant afford these cookies). I have spent time collecting and making my own recipe book of ONLY absolute faves, I think this one is going in there. I haven’t made them yet, but I know a good cookie recipe when I see it at this point in my baking experiences. Going to make these for a wedding “cookie bar” this weekend. THanks for the recipe 🙂
Emily Lyon says
I hope you enjoy it Kara!
Cheri Hins says
I’m with you, not a fan after they are baked. Will definitely try your recipe. Thank you for sharing it.
Emily Buys says
Enjoy, Cheri!
Teresa MR says
So, one of your second tips is no refrigeration but yet it has refrigeration in the recipe. It not only states it but recommends overnight is best. Which is it?
Emily Buys says
Hi Teresa, I think you misunderstood my trick. I said “no” electric mixer, and refrigeration is key. So refrigeration is a good thing. 😉 Sorry for any miscommunication.