Readers, whatever you’re doing, stop. Right now. Make these chewy, fluffy, soft chocolate chip cookies NOW. I promise you won’t be sorry. Well, you might be because it’ll be near impossible to not eat the entire batch.
I know (well, I’ve heard) there are people out there who like crispy cookies. I’m not one of them. I like fluffy, soft, chewy cookies–the kind that puff up when they’re baking and barely spread at all. These cookies are just that. Perfectly that, in fact.
I already had a really great chocolate chip cookie recipe, but I wanted to give these a shot. I was a bit skeptical of the recipe when I saw cornstarch in the ingredient list, but I decided to give them a try. I know cornstarch is very light and figured that might add some lift to the cookies. Whether it was the cornstarch or not, these cookies definitely lifted. I used a standard-sized cookie scoop to drop them on the cookie sheet and they came out perfectly round and uniform–just ready for a photo shoot. And so, so good. The best ever, in fact. My new favorites 🙂
If you like soft, fluffy, chewy chocolate chip cookies, look no further. These are my favorites and they’ll be yours, too!
Best-Ever Chocolate Chip Cookies
barely adapted from Anna Olson,Food Network Canada
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. Try not to eat them all.
Pro tip: freeze them, then take one out when you get a craving. Let it thaw just a bit on the counter and eat while still cold. I promise it’s fantastic!
yield: 3 dozen cookies
Want to change it up? Try adding in chopped up Halloween candy like I did with these soft and chewy Snickers cookies.
one year ago: Blackberry-blueberry pie, another one of the best things I’ve ever made.
three years ago: Greek-style turkey burgers with lemon-mint tzatziki