Monday, June 17, 2013

Best cookies ever

Excuses to bake make me happy.  Last week we had two birthdays at work, so I decided to bake to celebrate and share some sweet yumminess with those at work.

I found this fantastic recipe on Pinterest a while back and it has become my new go-to recipe for chocolate chip cookies.  The secret is cornstarch; it keeps the cookies so soft and chewy.  They remind me of these little goodies,

which I used to beg my mom all the time to get but rarely was indulged.  They are sooooo good!  Go find an excuse to bake some, and enjoy!

Soft and Chewy Chocolate Chip Cookies

3/4 c. unsalted 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 
1/2 tsp. salt 
1 c. semisweet chocolate chips

1.  Preheat oven to 350 degrees F.

2.  In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.

3.  Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.

4.  Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet.  Bake for 8-10 minutes, until barely golden brown around the edges.  (The tops will not brown, but do NOT cook longer than ten minutes.)

5.  Let cool, on the sheet, on a wire rack for five minutes.  Remove from baking sheet and let cool completely.  Makes approximately 3 dozen.  Try not to eat them all.

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