For some reason, chocolate chip cookies aren’t my favorite cookies. My preference is a nut based cookie, more like the ones celebrated by the Greek or Arabic cuisine. However, these cookies are very popular and truly are mouth watering. What makes this recipe special is how it always renders a soft chewy cookie from the onside and crispy exterior. The key ingredient is cornstarch, some might consider cornstarch to be unhealthy but the worst part is that it has no nutritional value other than calories. Needless to say, desserts aren’t part of our food pyramid but if we’re going to indulge, it better be worth it!
Preheat oven to 325 F
prepare cookie sheet (spray/parchment paper/silicon liner)
1/2 cup softened butter (or grated cold butter)
1/2 cup brown sugar
1/2 cup granulated sugar ( organic cane sugar is best)
2 tsp pure vanilla extract
1 1/3 cup all purpose flour
1/2 tsp baking soda
1 cup semisweet or dark chocolate chips.
1- In a medium sized bowl, whisk together flour, salt, cornstarch and baking soda, set aside.
2- In a standard mixer, cream butter and sugar until light and fluffy (medium-low speed).
3- Add egg.
4- Add vanilla extract.
5- lower the speed of the mixer to slow and add flour mixture gradually, mix enough to encorporate, donnot over mix.
6- Fold in the Chocolate chips.
7- With an ice cream scoop, scoop out cookie dough onto cookie sheet about 2 inches apart.
8- Bake until light brown around the edges about 15-18 minutes.
**thinking cookies are underdone is ok, don’t over cook them.
** Allow the cookies to cool for 10 minutes before removing from tray onto a wire rack to fully cool.