Greetings, Cooks and Bakers,
I have been experimenting with various chocolate chip cookie recipes for a while. I like totally flat cookies that are soft and bend slightly when you eat them. My friend Kim gave me this recipe and said it would fit the bill. I made them tonight, and she was right!
It’s not a fussy recipe, but it pays to follow the recipe closely, especially with regard to NOT over-baking them. Chilling the dough is super important, as is letting the finished cookies rest on the cookie sheet for the recommended five minutes. They are very buttery and delicious. Thank you, Kim!
Ingredients
3/4 cup unsalted butter, room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/4 cup semi-sweet chocolate chips*
Instructions
Beat the butter, brown sugar, and sugar together at a medium speed until combined and creamy. Add the egg and vanilla and beat until fully incorporated.
Whisk flour, cornstarch, baking soda, and salt together in another bowl then add, gradually, to the wet ingredients. Beat on low speed until combined. Stir in the chocolate chips by hand. The dough will be slightly thick.
Cover the dough and chill in the refrigerator for at least 1 hour .This step is SUPER important.
Preheat your oven to 350 degrees. Remove the dough from the refrigerator and let it sit at room temperature for 10 minutes.
Line two baking sheets with parchment paper.
Roll the cookie dough into balls and place them 3 inches apart on the baking sheets. Be sure to leave plenty of room, as the cookies will spread!
Bake the cookies for about ten minutes, until just golden brown around the edges. The dough will melt and spread quickly. The finished cookies will look extremely soft when you remove them from the oven and have a little shine in the center. Let them sit on the baking sheet for 5 minutes before removing them. This step is important!
Enjoy!
*Note: I used dark chocolate chunks and threw in the whole bag — a little more than 1 ½ cups. It worked out fine.
