Tuesday, October 18, 2011

Chewy Chocolate Chip Cookies

There are two kinds of people in this world: those who like crispy cookies, and those that like chewy ones. (And those that don't like cookies at all, I suppose, but that cross-section of the population is totally messed up.)

Anyway, I am in the chewy cookie category. Love them. But can't seem to get a good recipe for them. At least, not one that gets you the perfect crisp edge with the delicious chewy center. (The more I type, the more I am starting to despise the word "chewy.")

Everybody claims to have the perfect recipe for the best chewy chocolate chip cookies. Until now, I hadn't found one that truly was, at least not without spreading out too much, getting too thin, etc. I found this recipe on Pinterest, courtesy of Apple A Day and gave it a shot. Verdict: SO GOOD!! These cookies not only retain their shape and do not spread out, but get a tiny bit crispy on the edges and stay super soft in the middle! Its all due to a small bit of cornstarch in the ingredients. It makes all the difference.

Chewy Chocolate Chip Cookies
(as a tiny bit adapted from Apple A Day, via Food Network Canada)

3/4 c. salted butter, softened
3/4 c. brown sugar
1/4 c. granulated sugar
1 egg
2 tsp. vanilla extract
2 c. all-purpose flour
2 tsp. cornstarch
1 tsp. baking soda
1/8 tsp. salt
1 c. chocolate chips

Preheat oven to 350 degrees.

In a stand mixer, mix the sugars and softened butter together until light and fluffy. Add in egg and vanilla. Mix until blended.

Add in dry ingredients until combined, fold in chocolate chips.

Bake for approximately 7-10 minutes, depending on how big you make your cookies. Do not bake more than 10 minutes. Note: the tops will not brown, the edges and bottoms will turn barely golden brown.

Let cool on a wire rack. Once they are no longer scorching, try not to eat them all in one sitting :)

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