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

Ingredients:
3/4 c. unsalted butter, softened
3/4 c. brown sugar
1/4 c. granulated sugar
1 egg
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


Directions:
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

TWD: Chocolate Chocolate Chunk Muffins

My kids say "a muffin is just an ugly cupcake", but I disagree!! A muffin is so much more... THIS muffin is so much more!! Its rich and dense and chocolatey. Because it isn't so sweet, you can really taste and appreciate the bittersweet chocolate. The flavor is SOOOOO spectacular. I think it really pays to use a high-quality chocolate. Plus, any time you can eat chocolate for breakfast, I'm in!! What? Its legit. Muffins are a breakfast food. They are.

My sweet boy was being so patient waiting for his muffin. We all agreed, it was worth the wait!! It didn't take long though, these came together in a snap!! Next time I may let the kids make them. Thanks Bridget at "The Way The Cookie Crumbles" for this weeks choice!! If you would like to give it a try (and I'm sure you do) click here. :)

TWD-Rewind My Best Chocolate Chip Cookie

Well, last week was actually my week to post but I didn't. I had great intentions to make the Cardamom Crumb Cake, but with it being the week of Christmas my good intentions never actually got me into the kitchen to bake. This year I didn't spend the month of December baking away like I usually do. Maybe it has something to do with the baby weight that is haunting me! If I know homemade baked goods are near, I have a hard time resisting so instead I don't bake. That said, I will definitely still make the Cardamom Crumb Cake as it sounds wonderful.

For the TWD Rewind week, I took the simple route and decided on a cookie. For Christmas this year I got a Cuisinart Food Processor so I wanted to see how it can handle cookie dough. The thought had never even occurred to make cookie dough in a food processor. When I was reading through the recipe booklet there were multiple cookie recipes so, I decided to give Dorie's My Best Chocolate Chip Cookie a try in the Cuisinart. I have made the cookies before in my KitchenAid and have thought they were a very good chocolate chip cookie.

Mixing the dough in the Cuisinart was definitely different. My guess is it will take some time to figure out the best way to do it. The butter and sugar had a hard time "creaming" and by the time I added the chocolate chips it seemed that the dough was too wet so I added an extra 1/2 cup of flour. Even then it was still warm so I decided to chill the dough before baking them. I think that if I had put them in the oven straight from the Cuisinart, I would have had pancakes instead of cookies on the tray! After 15 minutes in the freezer the dough was the perfect consistency and they baked up into a soft and chewy cookie. I believe my first attempt of cookies in the Cuisinart was a success!

Because of the late hour, I am not even going to attempt my own pictures of the cookies. I know the lighting would be horrible and I would just frustrate myself. So, I'll share the lovely photo from  Kait's Plate, the original host for this recipe.

Photo from Kait's Plate

If you want to give Dorie's chocolate chip cookies a try, the recipe for My Best Chocolate Chip Cookies can be found here.

Until next week/next year...Happy Baking!