CHOCOLATE CHIP COOKIES
Chocolate chip cookies are a classic for a reason. They are the perfectly chewy, chocolaty, ooey gooey answer to those intense cravings for gluttony.
Ingredients
- 1/4 cup (50 g) granulated sugar
- 2 teaspoons of pure vanilla extract
- 1/2 teaspoon of salt
- 1 large egg, at room temperature
- 1 teaspoon of baking soda
- 3/4 cup (1.5 sticks or 170 g) unsalted butter, softened at room temperature
- 3/4 cup (150 g) packed light or dark brown sugar
- 2 cups (250 g) all-purpose flour (scooped and leveled)
- 2 teaspoons of cornstarch
- 1 and 1/4 cup (225 g) semi-sweet chocolate chips
Instructions
First, in a large bowl using a hand mixer or stand mixer with a paddle, beat butter, brown sugar and sugar together on medium speed until combined and creamy, about 2 minutes. Stir in the egg and vanilla. Scrape the sides and bottom of the bowl as needed.
Then, in another bowl, combine the flour, cornstarch, baking soda and salt. Add to wet ingredients, then beat on low speed until well combined. The cookie dough will be slightly thick. At low speed, beat the chocolate chips. Cover dough tightly with foil or plastic wrap and refrigerate for at least 1 hour and up to 2 days. Cooling is mandatory for this cookie dough.
Remove cookie dough from refrigerator and let sit at room temperature for 10 minutes. Preheat the oven to 350 ° F (177 ° C). Line 2 large baking sheets with parchment paper or silicone baking mat. (Always recommended for cookies.) Set aside.
When cool, the dough will be slightly crumbly, but will come together when you work the dough with your hands. Roll dough balls, about 1.5 tbsp each, into balls.
Bake for 11 to 12 minutes, until just barely browned around the edges. The cookies will look extremely soft when you take them out of the oven. Let cool for 5 minutes on the baking sheet. If the cookies are too puffy, try pressing them down gently with the back of a spoon. They deflate slightly when you let them cool. If desired, while the cookies are still hot, squeeze a few more chocolate chips into the tops. It's completely for looks.
Transfer the cookies to a cooling rack to cool them completely. Cookies stay fresh covered at room temperature for up to 1 week.
Happy Cooking Time.
Remarks
Prepare and Freezing Instructions: You can prepare the cookie dough and chill it in the refrigerator for 2-3 days. Let come to room temperature then continue to preheat the oven in step 3. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my cookie dough freezing tips and tricks.
