The only chocolate chip cookie recipe you'll ever need.
I have a secret. I never share secrets, but I just can't hold this in any longer. This is has been the best kept recipe I've ever had. There have been requests for it multiple times. I feel the need to give because I can't keep all this goodness to myself forever right?
How do you like your cookies? Chewy in the middle and crispy on the outside? Thin, flat and crispy? I like mine, chewy, and RIGHT out the oven, with a side of milk please? This recipe makes chewy, chewy, perfect cookies. They're also a great base to add crushed candy to as well. The secret? Cornstarch. It does incredible, magic things. I'm in love. Buh bye husband on the days I make these. Buh bye worries. Hello perfection and a tall drink of milk. Heck, you don't even need the milk.
Why waste any more time? Just make them already. You won't be sorry.
INGREDIENTS
2 & 1/4 cups all-purpose flour
1 teaspoon baking soda
1 & 1/2 teaspoons cornstarch
1/2 teaspoon salt
1 cup packed brown sugar
3/4 cup butter, melted
1 large egg + 1 large egg yolk
1 tablespoon vanilla coffee creamer (yes, I'm not kidding.)
1& 1/2 cups milk chocolate chips
DIRECTIONS
In a large bowl, sift together 2 and 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1 and 1/2 teaspoons cornstarch, and 1/2 teaspoon salt. In another bowl, whisk together 3/4 cup packed brown sugar, and 3/4 cup melted butter. Add in the egg and egg yolk, and whisk. Then add in 1 tablespoon vanilla. Pour the wet ingredients into the dry. Use a large wooden spoon to combine the ingredients together. Fold in 1 cup milk chocolate chips.
Place the dough in a large bowl, cover, and chill in the refrigerator for at least 3 hours. I chill my dough overnight. Good things come to those who wait. People..trust me here.
When you’re ready to bake the cookies, pre-heat your oven to 325 degrees. Pull the dough out of the fridge and let it sit for about 10 minutes. Line baking sheets with parchment paper. The dough is going to be hard, and firm. Use 3 tablespoons of dough for each cookie. Form the dough into balls. It doesn't need to be perfect, but at least resemble a ball. Give each cookie a good amount of space on the baking sheets. I was able to fit about 6 cookies per cookie sheet. Bake for 11-12 minutes. The cookies are going to appear under-baked. This is what you want! Allow the cookies to cool for about 10 minutes before transferring them to wire cooling racks to finish cooling. If you’d like to make them a bit smaller, use 2 tablespoons of dough and bake for 10 minutes.
Oh my lands. Now that's a cookie right there.
How do you like your cookies? Chewy in the middle and crispy on the outside? Thin, flat and crispy? I like mine, chewy, and RIGHT out the oven, with a side of milk please? This recipe makes chewy, chewy, perfect cookies. They're also a great base to add crushed candy to as well. The secret? Cornstarch. It does incredible, magic things. I'm in love. Buh bye husband on the days I make these. Buh bye worries. Hello perfection and a tall drink of milk. Heck, you don't even need the milk.
Why waste any more time? Just make them already. You won't be sorry.
INGREDIENTS
2 & 1/4 cups all-purpose flour
1 teaspoon baking soda
1 & 1/2 teaspoons cornstarch
1/2 teaspoon salt
1 cup packed brown sugar
3/4 cup butter, melted
1 large egg + 1 large egg yolk
1 tablespoon vanilla coffee creamer (yes, I'm not kidding.)
1& 1/2 cups milk chocolate chips
DIRECTIONS
In a large bowl, sift together 2 and 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1 and 1/2 teaspoons cornstarch, and 1/2 teaspoon salt. In another bowl, whisk together 3/4 cup packed brown sugar, and 3/4 cup melted butter. Add in the egg and egg yolk, and whisk. Then add in 1 tablespoon vanilla. Pour the wet ingredients into the dry. Use a large wooden spoon to combine the ingredients together. Fold in 1 cup milk chocolate chips.
Place the dough in a large bowl, cover, and chill in the refrigerator for at least 3 hours. I chill my dough overnight. Good things come to those who wait. People..trust me here.
When you’re ready to bake the cookies, pre-heat your oven to 325 degrees. Pull the dough out of the fridge and let it sit for about 10 minutes. Line baking sheets with parchment paper. The dough is going to be hard, and firm. Use 3 tablespoons of dough for each cookie. Form the dough into balls. It doesn't need to be perfect, but at least resemble a ball. Give each cookie a good amount of space on the baking sheets. I was able to fit about 6 cookies per cookie sheet. Bake for 11-12 minutes. The cookies are going to appear under-baked. This is what you want! Allow the cookies to cool for about 10 minutes before transferring them to wire cooling racks to finish cooling. If you’d like to make them a bit smaller, use 2 tablespoons of dough and bake for 10 minutes.
Oh my lands. Now that's a cookie right there.
Mine are in the refrigerator now. I only had 3/4 cup of brown sugar left so I added 1/4 cup of turbinado sugar. We shall see tomorrow if I busted it...
ReplyDeleteCrossing fingers! Turbinado sugar is fun! You may be surprised :)
ReplyDelete