Chocolate Chip Cookies. Choc. O. Late. Chip. Cookies. Chooooocolate Chiiiiip Cooookies.
Are you thinking about chocolate chip cookies? (And the real question: are you salivating yet?)
One of the best desserts ever, in my humble opinion. Deliciously classic, perfect for any occasion, snack, treat, or meal (yes, they can sometimes replace an entire meal. Add a side salad, if you must). I don’t know about your idea of “the perfect chocolate chip cookie,” but mine is able to satisfy whatever my sweet tooth is craving on that particular day, whether it be demanding something chewy, buttery, chocolatey, melty, crispy, gooey, or just downright delectable. My cookie is thick, with layers of rich goodness in each bite. Dense, yet soft and tender. Also, it is fast and easy to make, requiring nothing but a mixing bowl, wooden spoon, measuring cup, and measuring spoon. And it consistently turns out perfect, every. single. time.
Here’s how I make my chocolate chip cookies without a mixer, because I’ve never had one, although it was at the top of my wish list during my first year of wifehood, but then I learned how to get along so well without one. However, have you seen Ree Drummond’s orange KitchenAid painted with that beautiful flowery design? Kinda puts “KitchenAid” right back at the top of my wish list ever time I see it (love Pioneer Woman)!
Place butter in a microwaveable mixing bowl and microwave for 30 seconds until super soft, even melting.
Stir in sugars. Add in egg and vanilla, stir until combined.
Dump in one cup of flour, mix slightly. Add in the second cup of flour, cornstarch, baking soda, and salt–mix powders slightly with your spoon to distribute evenly before stirring into the mixture beneath. Once there is just a little flour left unmixed, pour in chocolate chips and stir until no flour is visible in the dough.
Form into balls, place on greased cookie sheet. As dough will be soft, place cookie sheet in freezer for 5-10 minutes, until dough balls are hard and cool.
Getting them fairly cold prevents them from spreading quickly in the oven and staying perfectly thick and round. Bake for 8-10 minutes (usually right at 9 minutes for me).
And to emphasize once more: these chocolate chip cookies are crispy on the outside, chewy in the middle, and just a little gooey in the very center (when eaten straight out of the oven)–so in a word, magical. And they stay soft and chewy for days, although I prefer to make my cookies ten to twelve at a time, leaving the rest of the dough in the fridge so that I can 1) eat a spoonful of cookie dough anytime I feel like it, and 2) have warm cookies anytime I feel like it.
Recipe found on Kelsey’s blog, Apple a Day
3/4 c. butter (I use salted)
3/4 c. brown sugar
1/4 c. granulated sugar
2 tsp. vanilla extract
2 c. all purpose flour
2 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt (I use 3/4 tsp. as I like a little salty-sweet combo, and I think the extra salt really enhances the buttery flavor)
1 c. bittersweet 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 as long as you like, but I usually start popping them into my mouth after about 5 minutes…if I can make it even that long. Makes around 3 dozen.