Chocolate chip cookies are a staple dessert. Everyone loves them, and they are simple to make. However, I am less than thrilled with chocolate chip cookies, and it is one of the few desserts that I will often pass on. This is the polar opposite of my sister Allison: she could eat chocolate chip cookies all day every day.
I often bake up delectable treats for my family, but Allison is left out. For some reason she is just not as thrilled with my dessert concoctions. She prefers the classics, which basically means she always and only wants chocolate chip cookies. So every now and then I attempt a new chocolate chip cookie recipe to see how different recipes measure up. This basically means I try a new recipe and nag everyone to tell me how the cookies taste. Are they chewier? More butterscotchy? Softer? Crisper? Tell me everything!!! Their answer: they’re good. Bah!
These cookies are a little different as they use cornstarch and baking soda. I tried rolling these by hand, and when they baked they came out in perfect symmetrical circles. I baked one batch straight away and stuck the other in the fridge to compare results, and needless to say, my family thought they both tasted good. (I need to get some foodies in this house)
If you love chocolate chip cookies, you should also check out my recipe for “The Chocolate Chip Cookie”
from the New York Times. This cookie was so good that even I liked it.
CHEWY CHOCOLATE CHIP COOKIES
3/4 cup butter, softened
1 cup light brown sugar
1/4 cup granulated sugar
1 egg, room temperature
2 teaspoons vanilla extract
2 cups all purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup semisweet chocolate chips
Preheat oven to 350°F. Line two backing sheets with parchment paper.
Cream together butter and sugars. Beat in egg and vanilla. Sift flour, cornstarch, baking soda, and salt into mixture and combine. Stir in chocolate chips. Roll dough into 24 balls. Place on two prepared baking sheet. Bake the first sheet for 10-12 minutes, until golden brown at the edges. Cool on pan for 1-2 minutes, finish cooling on a wire rack. Repeat with the second batch. Store in an airtight container.
Makes 24 cookies.