I’ve tried out a fair few cookie recipes with the hopes of finding the perfect cookie. I wanted it to crispy on the outside, chewy on the inside and not too sweet.This recipe ticks all of those boxes they are thick and chewy without being doughy or greasy. Result!
Makes 12 small/6 Large cookies
You will need…
- 1/2 (115g)cup butter, softened to room temperature
- 1/2(100g) cup brown sugar, packed
- 1/3 (62g) cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- (192g) 1 1/2 cup all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup [175g] semisweet/ milk chocolate chips
- Preheat oven to 350°F/180°c. In the bowl of a stand mixer, use the paddle attachment to cream together the softened butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add egg and vanilla, and mix until combined, about 1 minute.
2. Add in the flour, cornstarch, baking soda and salt, and beat on medium-low speed until combined. Fold in (stir in) the chocolate chips by hand until just combined.
3. Use a large cookie scoop (equivalent to 3 tablespoons) or a spoon to shape the dough into balls, and place them on a parchment-covered baking sheet. Chill in the refrigerator for at least 10-20 minutes, or until the dough is chilled through. (This will help prevent the cookies from spreading out too flat when they bake.)
4.Bake for 10-12 minutes until the edges are just set. The centers may look slightly undercooked. Cool cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling. Serve immediately or store in a sealed container for up to 1 week. You can also freeze the cookies for up to 3-4 months.
Recipe Taken from Gimme some Oven