If you like crunchy cookies, you’ll want to skip this recipe. This isn’t for you. But, if you like soft, melt in your mouth totally chocolatey chocolate chip cookies, then these are just up your alley.
I’m very particular with my chocolate chip cookies. If they’re too crunchy, airy, or not enough chocolate they’ll head straight to the “fail” category. They need the prefect density, just enough butter to keep them moist, and each bite needs to contain a mouthful of chocolate chips. This is the only recipe I’ve used for the past several years, and I’m happy to say it will continue to be my “go-to” for chocolate chip cookies. Enjoy!
-3/4 cup unsalted butter, softened
-3/4 cup packed brown sugar
-1/4 cup granulated sugar
-2 teaspoons vanilla extract
-2 cups all purpose flour
-2 teaspoons cornstarch
-1 teaspoon baking soda
-1/2 teaspoon salt
-1 1/2 cups semi-sweet chocolate chips
1. Preheat oven to 350 degrees.
2. Cream together butter and white sugar until fluffy and light in color. Add egg and vanilla and blend in.
3. Mix in flour, cornstarch, baking soda and salt. Stir in brown sugar, then stir in chocolate chips.
4. Using a standard-sized cookie scoop or tablespoon, drop dough onto a greased baking sheet. Bake for 8-10 minutes, until barely golden brown around the edges. (The tops will not brown, but do NOT cook longer than ten minutes, I only needed 9 minutes for mine)
5. Let cool on the sheet for 5 minutes. Remove from baking sheet and let cool completely.
Source: Apple a Day