I don't know anyone that doesn't love a good chocolate chip cookie. You are going to love me for this recipe. Our family's favorite time to eat chocolate chip cookies is right out of the oven. I judge a cookie by how it taste the next day (if there are any left), not out of the oven (because even a bad cookie is good then). Let me start by telling you I saw this recipe on my sister's blog and thought the cookies looked great (pretty and thick). As I stirred up the dough, all my expectations sank because the dough seemed dry, and I figured they'd end up being dry and hard. Gag. Clearly, I know nothing about baking science and what determines cookie softness.
Straight out the oven we were all in love. Warm, thick, ooey gooey melty chocolate but not overly sweet or salty - just right! They were fantastic. I told everyone to eat up because, like I said, my expectations were low for how they'd taste the next day. When I woke up the next morning (today) I had two things on my brain - 1) How do these chocolate chip cookies taste and 2) Buying a dresser on craigslist. {I've been on a dresser hunt for about 2 months and have really picky taste, and a small budget, so I couldn't wait to tell the seller I was coming to get it today. Then the seller tells me the dresser already has a buyer, but if they don't show tomorrow to pick it up, I'm next on the list. Let's be honest, it's already sold - cue my tears!} So, on to the good news, the cookies were so great this morning. Like maybe that's what I had for breakfast because I was eating away my already-sold-dresser sorrows... or maybe because they were still soooo soft and perfect. The fact is they are now all gone, and the kids and Kevin are going to be majorly disappointed when they get home.
A little heads up, this recipe requires a wee bit of planning. The butter needs to be room temp (I laid my butter out after breakfast). Also, the dough gets refrigerated (I made the dough after lunch, and baked it after dinner). My cookie smarts tell me that refrigerating helps gives them the thick consistency, and also gives the dough time to soak up all those flavors.
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Soft Chocolate Chip Cookies
(Makes about 28 cookies) Ingredients:
1 1/2 sticks salted butter, at room temp
3/4 C Domino light brown sugar, packed
1/4 C Domino granulated sugar
1 large egg
2 C all-purpose flour
2 tsp cornstarch
1 tsp baking soda
1 C chocolate chips
Directions:
Cream together the butter, light brown sugar, and granulated sugar until light and fluffy (I used my stand mixer).
Add in the egg and cream together.
Mix in the flour, cornstarch, and baking soda. Mix until combined.
Fold in the chocolate chips.
Let the dough rest in the fridge before baking - at least 3 hours. I went ahead and scooped my dough (using my cookie scoop) into dough balls, then covered with plastic wrap and refrigerated. If you don't scoop them into balls before refrigerating, the dough is going to be really hard to work with.
After the dough has chilled (mine chilled 4 hours), preheat oven to 350*. Line your cookie sheet with parchment paper, and bake the cookies 10-11 minutes. Mine all baked for 11 minutes and that was perfect. Let them cool on the cookie sheet for a couple minutes before transferring to foil to cool.
Store in air tight container.













































