Monday, April 2, 2012

Soft Chocolate Chip Cookies

I finally found a soft/chewy chocolate chip cookie recipe that I like! I've tried a few times alone and with others to make cookies that STAY SOFT the next day, and these are it! At first I was worried because Catherine and I used Ghirardelli 60% Cacao Bittersweet Chocolate Chips (not everyone likes darker chocolate), but they were SO good, and a lot of people liked them! They're soft and small. Pretty excited to try more soft/chewy cookie recipes.

Just out of the oven:


Soft/Chewy Chocolate Chip Cookies
(from Apple a Day, who adapted it slightly from Anna Olson of Food Network Canada)
Makes ~3 dozen

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

(1) Preheat oven to 350 degrees F
(2) In the bowl of a stand mixer fitted with a paddle attachment (we just used a hand mixer), cream together butter & sugars until fluffy & light in color. Add egg & vanilla & blend in.
(3) Mix in flour, cornstarch, baking soda & salt. Stir in chocolate chunks.
(4) Using a standard-sized cookie scoop or tablespoon (we used tablespoons and regular spoons), drop dough onto a baking sheet (we didn't spray them or anything)
(5) Bake for 8-10 minutes until barely golden brown around the edges (tops will not brown but do NOT cook longer than ten minutes)
(6) Let cool on a wire rack for 5 minutes
(7) Remove from baking sheet & let cool completely

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