Best Chocolate Chip Cookies Ever

Name: Best Chocolate Chip Cookies Ever
Cuisine: American
Ingredients: 3/4 cup unsalted butter at room temperature (1.5 sticks); 3/4 cup dark brown sugar; 1/4 cup granulated sugar; 2 tsp. vanilla extract; 1 large egg, at room temperature; 2 cups all purpose flour; 2 tsp. cornstarch; 1 tsp. baking soda; 1/2 tsp. salt; 1 1/4 cup semi-sweet chocolate chips

Christina @cook_3000087

USA

My go to recipe for chocolate chip cookies, so soft and delicious! And they stay soft and chewy even days later. I, of course, got my go to recipe from my go to baking blog....
Recipe source: Sallysbakingaddiction.com

Christina @cook_3000087

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Ingredients

3/4 cupunsalted butter at room temperature (1.5 sticks)
3/4 cupdark brown sugar
1/4 cupgranulated sugar
2 tsp.vanilla extract
1large egg, at room temperature
2 cupsall purpose flour
2 tsp.cornstarch
1 tsp.baking soda
1/2 tsp.salt
1 1/4 cupsemi-sweet chocolate chips

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Steps

1

In a medium mixing bowl, blend your butter with a hand mixer for about a minute, until smooth and creamy. Then add the sugars and cream together with the butter for an additional 2 minutes, until fluffy and light in color.
2

Mix in the vanilla extract and the egg. Set aside.
3

In a separate mixing bowl, whisk together the flour, cornstarch, baking soda and salt. Then adding a little at a time, add the flour mix into the wet ingredients while mixing with the hand mixer. Dough will be thick.
4

Fold in the chocolate chips, then cover bowl tightly with aluminum foil or plastic wrap and refrigerate for at least an hour and up to 2 days.
5

Once refrigerated and ready to bake, remove bowl from fridge and let dough sit at room temperature for 10 minutes. Preheat the oven to 350°F. Line baking trays with parchment paper.
6

Roll dough into balls, about 1 tbsp. of dough each. Dough will be crumbly but will come together as you work it with your hands.
7

Bake 8-9 minutes. Cookies should be barely golden brown around the edges and will look soft in the centers. Cook for 5 minutes on the baking tray, then remove to a cooling rack.
8

Store at room temperature for up to 1 week.
9

Could also stop at Step 6 and freeze the unbaked dough balls for up to 3 months. Do not thaw to bake, just cook an additional 1-2 minutes.

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Cooksnaps

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Christina @cook_3000087

on September 21, 2016 00:32

USA

I love to bake and to try out new recipes! I'm always on the lookout for simple dinners for busy weeknights. A lot of the recipes I post on here are ones I've found on Pinterest or from different bloggers, and that I've tried and really enjoyed, but I always reference to where I got the recipe from in the recipe description and the pictures are my own. If there's no source listed, then it's a rare recipe that I came up with. I have two wonderful kids and I hope to pass on my love of cooking and baking to them.