Whatcha Makin' Now?: Soft and Chewy Chocolate Chip Cookies

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Monday, February 24, 2014

Soft and Chewy Chocolate Chip Cookies

Soft and Chewy Chocolate Chip Cookies - Recipe uses cornstarch and dark brown sugar

I am a sucker for all things cookies, especially chocolate chip cookies. As soon as I saw this recipe I had to try it; I was intrigued by the use of cornstarch. I was a little bummer I had to chill the dough before baking....patience is not my strong suit. Luckily these cookies were totally worth the wait!

The finished product is a perfectly soft and chewy chocolate chip cookie. Very much like those soft baked cookies they sell, except way better. This is definitely one of the best chocolate chip cookies I've had.


And, yes, if you're a regular here I did make chocolate chip cookies last week too. Heck! I might make a different recipe next week.

Soft and Chewy Chocolate Chip Cookies - Recipe uses cornstarch and dark brown sugar

Soft and Chewy Chocolate Chip Cookies - Recipe uses cornstarch and dark brown sugar


Soft and Chewy Chocolate Chip Cookies

*Dough needs to chill at least 1 hour before baking.*
3/4 cup unsalted butter, softened
3/4 cup DARK brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
2 cups flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups semi-sweet chocolate chips

In the bowl of a stand mixer, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium speed until light and fluffy, another minute or so. Add the egg and vanilla and mix to combine.

In a medium bowl, whisk together the flour, cornstarch, baking soda and salt. With the mixer on low, gradually add the dry ingredients to the wet until combined. The dough will be thick. Stir in the chocolate chips.

Place cookie dough in a bowl with a lid. Refrigerate for at least 1 hour, and up to 2-3 days. You must chill the dough before baking to ensure a soft and chewy cookie.

When ready to make the cookies, let dough sit at room temperature for 10-15 minutes to make it easier to work with. Preheat oven to 350 degrees. Line baking sheets with baking mats or parchment paper. Set aside.

Shape balls of dough in your hand, about 1 tablespoon or size of cookie scoop. Place dough on prepared cookies sheets. Bake for 8-9 minutes or until just starting to turn golden brown around the edges. They will look soft and gooey. Let cookies cool on the baking sheet for 5 minutes or so before transferring to a cooling rack.

The cookies don't spread very much so I did lightly flatten with a spatula after baking. Allow cookies to cool completely before storing.

Makes nearly 3 dozen cookies.

Source: Sally's Baking Addiction

Printer Friendly Recipe

6 comments

  1. These chocolate chip cookies look wonderful. My son loves chocolate chip cookies! Thanks for sharing.

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  2. Yummy! I am going to try these this weekend, chocolate chip are my favorite cookies!!

    Amy

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    Replies
    1. Amy, did u try it out. Curious on how it turned out
      Thanks

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  3. There's no measurement for the butter....??

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  4. It's listed within the ingredients - 3/4 cup unsalted butter, softened. Hope you enjoy the cookies!

    ReplyDelete
    Replies
    1. This comment has been removed by the author.

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