If you are searching for a crunchy cookie, please look elsewhere. You won’t find that here! Crunchy cookies are not my jam. These cookies have been the most popular on my blog. The flavor and texture are undoubtably superior to all other!
I have perfected good ol’ traditional CCC. The results? Simply amazing. There are hundreds..actually THOUSANDS of chocolate chip cookie recipes out there. It is chewy, thick and has a soft, bakery-like center.
I’ve had plenty of people ask me “why cornstarch?” This ingredient gives the cookies a soft, chewy consistency and helps it maintain it’s thicker form.
The Perfect Chocolate Chip Cookie
I have perfected good ol' traditional CCC. The results? Simply amazing. There are hundreds..actually THOUSANDS of chocolate chip cookie recipes out there. It is chewy, thick and has a soft, bakery-like center.
1. Mix together the dry ingredients (flour, cornstarch, soda and salt). Set aside.2. In the bowl of your stand mixer fit with the paddle attachment, beat together the softened butter and sugars for about 2-3 minutes until light pale and fluffy. Scape the sides of the bowl as you go. Add the eggs and vanilla until combined. THEN, add the dry ingredients and beat on a low-medium speed until just combined. 3. Using your spatula or a wooden spoon, fold in your chocolate chips. 4. Cover the bowl with plastic cling wrap and transfer to your refrigerator to chill for 1-2 hours. 5. Preheat oven to 350 and line baking sheets with parchment paper. Remove dough from fridge. Scoop and roll dough into 1" balls. Bake in the oven for 10-12 minutes. Don't overcook! The edges should begin to turn golden while the middle may looked undercooked. That's how we want them, folks. Remove from oven and let cool on the baking sheet for 5-10 minutes before transferring to a cooling rack
