Saturday, January 19, 2013
How To Make Chewy Chocolate Chip Cookies
Greetings! It's been awhile since I wrote my last post but let's just say life has been busy. Fortunately, it's not that I haven't been baking since my last post, I just haven't posted my baked goods. It's been long enough so here is a new one for y'all. It feels good to be back!
Everyone has strategies for what makes the perfect chewy chocolate chip cookies. I've been exploring all of these strategies for years and finally found one that is workable. I would like to make tweaks to this recipe but for what it was, it definitely creates chewy chocolate chip cookies! It doesn't require refrigerating the dough, adding ridiculous amounts of butter, etc. All it requires is two teaspoons of cornstarch. Yep, just cornstarch. Don't believe me? Try it for yourself!
I like this recipe but I am going to alter some flavors to my liking. Until I figure it out, this is perfectly fine!
Chewy Chocolate Chip Cookies
compliments of Sweet Pea's Kitchen
2 cups all-purpose flour
2 teaspoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
2 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1. Preheat oven to 350 F. Grease cookie sheets with cooking spray.
2. Combine flour, cornstarch, baking soda, and salt in a medium bowl.
3. In a mixer, cream butter, brown sugar, and granulated sugar until creamy. Add egg and vanilla until combined. Add flour mixture in 3 batches and slowly mixing after each addition. Stir in chocolate chips.
4. Scoop dough onto cookie sheet into 1-inch balls. After cookie dough is rolled into balls, take each ball and press the dough between your hands until it roughly 1/2 inch thick.
5. Bake cookies for 8-10 minutes or until edges are just golden brown. The trick is to not overbake the cookies to achieve the chewy texture!