I found my go-to chewy chocolate chip cookies recipe years ago but I still can’t resist trying new ones whenever I see them named the best ever. I mean, those are big claims.
This recipe uses cornstarch to give the cookies their almost-fluffy texture. And it works wonderfully! They were like little pillows of chocolate chip goodness. I made them one morning and was so glad I didn’t procrastinate on photos because they were GONE as soon as my husband and one of his buddies walked in for lunch. They inhaled them.
If you like you chocolate chip cookies chewy, you will love these! This recipe is definitely on my list of favorite cookies.
One year ago: Banana Whoopie Pies with Peanut Butter Cream Cheese Frosting
Two years ago: Slow Cooker Bourbon Chicken
- ¾ c. unsalted butter softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 2 teaspoon vanilla extract
- 2 cup all-purpose flour
- 2 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semisweet chocolate chips
Preheat oven to 350F.
In the bowl of a stand mixer fitted with a paddle attachment (or with a hand mixer), cream together butter, brown sugar, and granulated sugar until fluffy. Add egg and vanilla and mix.
Sift in flour, cornstarch, baking soda and salt. Mix until just combined. Fold in chocolate chips using a rubber spatula.
Drop dough, using a tablespoon, onto a prepared baking sheet. Bake for 8-10 minutes, just until the edges start to brown. The insides will not brown.
Transfer the sheet to a wire rack and let cool for about 5 minutes before removing from pan.