We've shared a Chocolate Chip Cookie recipe on here before, and at the time we really thought we had found "the one". But now we really mean it. This is it, look no further, this is the recipe you have been searching for!
The original recipe we based ours off of can be found here. With just a few tiny tweaks we have personalized it to our liking, and we believe you will appreciate the changes as well. Enjoy!
INGREDIENTS
1 Cup Butter, room temperature
1 1/4 Cups of Light Brown Sugar
1/2 Cup Granulated Sugar
2 Large Eggs, room temperature
2 teaspoons Vanilla Extract
1 teaspoon Kosher Salt
1 Tablespoon Cornstarch
3 Cups of All Purpose Flour
1 1/2 Cups Semi-Sweet Chocolate Chips + extra
1/2 Cup of Mini Semi-Sweet Chocolate Chips + extra
INSTRUCTIONS
Preheat oven to 375°
In the bowl of your stand mixer fitted with the paddle attachment, mix together the butter and sugars on medium speed for 3 minutes.
Add in the eggs, vanilla, baking soda, salt, and cornstarch and mix for 1 minute, scraping the sides of the bowl as necessary.
Turn the mixer to low and mix in the flour until just combined, don't over mix. Stir in the chocolate chips.
For this next step, we highly recommend consulting the video below. Take a standard size cookie scoop (2 Tablespoons), BUT, rather than level it off, leave it overflowing with dough (see above photo). Roll dough into a ball then rip it in half and press back together to create a craggily top. I know, sounds weird, and you don't have to do it, but it really does make a difference. Just watch the video.
Bake for 7-9 minutes, depending on your oven/size of cookies. Keep an eye on them, they go from undercooked to overcooked in seconds. Perfect cookies look like the craggily bits are getting a little golden, and the center is looking undercooked.
As soon as they come out of the oven press the extra chocolate chips on top. I do 3-4 normal sized chips and 3-4 mini chips per cookie. Again, not necessary, but check out the photo below. It takes these cookies from average to gourmet.
Allow to cool on the cookie sheet for 5 minutes then transfer to a wire rack.
Makes approximately 26-29 cookies.
"The Video"
*Feel free to get creative with the chocolate chips. The original recipe calls for milk chocolate, but we are a semi sweet family. I think it would be good to do a mixture of the two. It would also be good to add pecans or walnuts, or use the base and turn it into white chocolate macadamia nut. Get creative, go crazy!
**The bake time is directly related to the size of cookie. Watch them like a hawk until you have figured out your ideal bake time. And if you are like me, it's always best to err on the side of under, as opposed to over, baked.
***If you are feeling lazy there is no need to do the extra embellishments, they taste delicious either way. But as you can see in the below photo, they make a BIG difference to presentation. And pretty things just taste better, that's facts.
Brought to you by:
Jessica Carter l DRE #01490419 l 818.590.4246 l JessicaCarterHomes@gmail.com
"Your Fountainwood neighbor and local area specialist"
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