I am a total sucker for chocolate chip cookies. All self control is out the window when they (or the dough) are around. I already have a go-to recipe but I’m always up for trying something new, especially when there is an unexpected ingredient. And when I say “always” you can take that literally. I saw this recipe in the morning, the corn starch caught my eye, and the first dozen were in the oven before lunch.
I think it’s safe to say that my old stand-by now has some stiff competition. These cookies were exactly what I hoped they would be. Chewy, flavorful, just slightly crunchy around the edges. And I know that taste is what should matter the most, but I like my cookies to look as good as they taste. These cookies keep their round even shape, puff up nicely in the middle, and don’t spread too much. Basically, they are everything I am looking for in a cookie.
Chewy Chocolate Chip Cookies
(Adapted from Apple a Day)
Preheat oven to 350 degrees F.
In the bowl of a standing mixer fitted with a paddle attachment, cream together the butter and sugars until light and fluffy. Scrape down the sides of the bowl then add the egg and vanilla and mix until well combined.
Mix in flour, cornstarch, baking soda and salt. Stir in the chocolate chips
Drop rounded tablespoons of dough, or with cookie scoop, onto a prepared baking sheet. Bake for 8-10 minutes, until barely golden brown around the edges.
Let the cookies cool on the cookie sheet for five minutes, then transfer to a cooling rack.