Wednesday, October 26, 2011
The Best Soft Chocolate Chip Cookies
I am pretty loyal to my Big Fat Chocolate Chip cookie recipe, but I thought I would go outside the awesomeness of the Big Fats and try a different recipe. Of course we have all tried a million chocolate chip recipes and some don't work so well and others are steller. I have now made these twice and have been thoroughly delighted each time. These cookies are nice and soft even after they have cooled. The Big Fats are more like a bakery cookie - crisp on the outside & soft on the inside and these ones are smaller and softer all around. I loved them! This doesn't mean they will replace the Big Fats in my life, but another go to amazingly delicious chocolate chip cookie recipe that makes me happy each time I make them.
I found the recipe via pinterest. It was originally posted on the blog Apple a Day
Best-Ever Chocolate Chip Cookiesbarely adapted from Anna Olson, Food Network Canada
3/4 c. unsalted butter, softened
3/4 c. brown sugar
1/4 c. granulated sugar
2 tsp. vanilla extract
2 c. all purpose flour
2 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
1 c. bittersweet chocolate chips
1. Preheat oven to 350 degrees F.
2. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.
3. Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.
4. Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared 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.)
5. Let cool, on the sheet, on a wire rack for five minutes. Remove from baking sheet and let cool completely. Try not to eat them all