Saturday, June 22, 2013

Soft and Chewy Chocolate Chip Cookies

2 cups all purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 egg
2 teaspoons vanilla extract
1 1/2 cup chocolate chips (I also added about 1/4 cup white chips)

1.Preheat the oven to 350°F. 
2.In a medium bowl, flour, cornstarch, baking soda, and salt; set aside.
3.In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl then add the egg and vanilla and beat until well combined. Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated. Fold in chocolate chips.
4.Drop by rounded tablespoons onto prepared baking sheet, leaving about 2 inches between them. Bake for 8-10 minutes or until barely golden brown around the edges. 

5.Let cookies cool on sheets for 5 minutes before transferring cookies to wire racks to cool completely.
I made large cookies also to add some ice cream to. These needed to cook for about 12-15 min
* I keep seeing recipes saying that if you use cornstach in your cookies that they will stay soft and chewy. So of course I had to try it out and it did not disappoint. These cookies were really yummy and did stay soft for the two days that we had them around lol

1 comment:

  1. Hi, could you drop me a line on if you are ok with me linking to this on carole's Chatter. Cheers


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