I don’t have much to say about this recipe, other than that it is hands down the BEST chocolate chip cookie recipe I have ever found. I’ve made it twice now, and both times the cookies turned out uniform and amazing– all because of one special and kind of weird ingredient: corn starch.
The secret to excellent chocolate chip cookies is to never, ever overbake them. 8 to 9 minutes, TOPS. Even if they look gooey and undercooked, they will keep cooking on the cookie sheet once you pull them out of the oven, and then they will remain soft for days.
I appreciate the recipe, from Apple A Day. I will never use another chocolate chip cookie recipe again.
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. Makes approximately 3 dozen. Try not to eat them all.