I’ve been using the same chocolate chip recipe that I cut out from the Toronto Star for years. It served me well however the results were never consistent. One day, I googled “chocolate chip cookie” recipe and a few recipes came up. (just a few..HA). I realized that many of the recipes had the same ingredients but the measurements are slightly different. Plus the technique can be different too!!
After clicking on a few websites, I came across a recipe that was posted on a blog called: Sally’s Baking Addiction!
Her recipe stood out for these three reasons:
1. the photos (seriously…they couldn’t get any better)
2. she explained each component of the recipe.
3. the addition of CORNSTARCH intrigued me.
I tried out the recipe and then continued to make about 5 batches. I COULD NOT STOP MAKING THIS RECIPE!! Thank you Sally’s Baking Addiction for this perfect recipe.
- 2 and 1/4 cups (280 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 3/4 cup (1.5 sticks or 170 grams) unsalted butter, melted
- 3/4 cup (150 grams) light brown sugar, loosely packed
- 1/2 cup (100 grams) granulated sugar
- 1 large egg + 1 egg yolk (preferably at room temperature)
- 2 teaspoons vanilla extract
- 1 cup (180 grams) chocolate chips or chocolate chunks
- Mix together the flour, baking soda, cornstarch and salt in a large bowl. Set aside. (simple enough, right?)
- In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until the lumps disappear. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla.
- Pour the wet ingredients into the dry ingredients and mix together with a large spoon. THIS IS AN IMPORTANT STEP and MUST BE DONE CORRECTLY. (I’m talking from experience!!)
- The dough will be somewhat soft. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but most of them managed to stick into the dough.
- Cover the dough and chill for 2 hours, or up to 3 days. THIS STEP IS MANDATORY.
- Take the dough out of the refrigerator and allow to soften at room temperature for 10 minutes.
- Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. (I used a cookie scooper for this part). Place them evenly on the baking sheet.
- Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. IMPORTANT: Do not bake longer than 12 minutes. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.
- FINAL RESULT:
Now go grab yourself a glass of cold milk and enjoy a cookie (or two).