For a while, this has been my go-to chocolate chip cookie recipe. These cookies are soft and chewy and simply delicious!
These are also readily adaptable. If you like for a slightly chewier cookie, add an extra teaspoon of cornstarch.
Or, if you like something with a bit more of a crunch, take out a teaspoon of cornstarch or forgo it all together.
These cookie pictured have actually no cornstarch at all and tasted great: a little bit crunchy on the outside, chewy on the inside.
I have made this recipe plenty of times with cornstarch though, and it still tastes absolutely amazing, just a bit thicker and chewier.
Sometimes though, you need to be careful when you add cornstarch to these cookies, because they don’t brown as much and it’s easy to believe that they’re not cooked all the way.
If you want a cookie that is cooked as soon as it looks like it’s cooked, make it without the cornstarch.
If you’re torn, just make two batches: I’m sure they’ll be gone before you know it!
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 2 tsp. vanilla extract
- 2 cup all purpose flour
- 2 tsp. cornstarch
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup bittersweet chocolate chips
- 1. Preheat the oven to 350F. Whip together butter and sugars until light and fluffy. Add egg and vanilla and mix until combined.
- 2. Add in flour, cornstarch, baking soda, and salt. Mix in the chocolate chips.
- 3. Measure out about a tablespoon per cookie. Cook on a baking sheet for 8-10 minutes. Be careful not to let your cookie brown too much!
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