Happy National Cookie Day! Also, welcome the month of December. I love making cookies; almost as much as cupcakes. One main reason why is that you can eat them warm right out of the oven; no need to let them cool and frost them. Making your time to indulge even longer.
Most people are either soft cookie people or crunchy cookie people. I prefer soft and chewy, that fresh out of the oven kind. I learned the amount of brown sugar to white makes s difference; more white = crunchier cookie. It still took me awhile to find a recipe to keep them soft without a bunch of extra steps or using packaged ingredients, such as pudding (it does work though). These do require a little extra time to chill the dough so they don’t spread as much, but it’s worth it for the taste of real butter.
Bonus: They freeze well so go ahead and make a double batch and stock your freezer for Christmas!
Chocolate Chip Cookies
1/2 cup softened butter (1 stick)
1/2 cup brown sugar
1/3 cup white sugar
2 tsp vanilla
1 1/2 cup flour
2 tsp cornstarch
1 tsp baking soda
1/4 tsp salt
3/4 -1 cup chocolate chips
- Beat sugars and butter together in large mixing bowl until fluffy. Next add egg and vanilla and mix until combined.
- Add in flour, cornstarch, baking soda and salt and mix until just combined.
- Fold in chocolate chips. You can use a full cup if you really like chocolate chips, or the lesser amount if you want more cookie than chocolate.
- Using a cookie scoop (mine is 3 tbsp) , scoop dough on cookie sheets. Place cookies in fridge for 15-20 minutes.
- While cookies are chilling, preheat oven to 350 degrees.
- Place chilled cookie sheet in oven and bake for 8-10 minutes, until just light brown on the edges. If you like a little crunchier of a cookie bake for another 2 minutes.
- Remove from oven and allow to cool on cookie sheet for about 5 minutes before removing.
- If you love the taste of the warm cookie, microwave cooled cookies for about 15 seconds for the same effect.
Recipe slightly adapted from Gimme Some Oven