This recipe is different because it has cornstarch in it, which most recipes for chocolate chip cookies do not have. Perhaps that is what makes these cookies so incredibly soft and chewy. Whatever it is, these are amazing chocolate chip cookies. I also think using bittersweet chocolate chunks instead of semisweet chocolate chips makes a huge difference-these cookies are definitely for chocolate lovers!
Another great thing was that I baked off all the dough immediately-which I usually don't do (I like to have a stash of cookie dough in the freezer to bake whenever that aforementioned crave strikes)...and they stayed perfectly chewy and soft for almost a week (which was how long they lasted around here).
This recipe is also my first post for the Twelve Weeks of Christmas Treats Blog Hop hosted by Meal Planning Magic. I participated last year and had so much fun sharing recipes every week until just before Christmas. I loved seeing what others made and got some great ideas for holiday treats!
Chewy Chocolate Chunk Cookies
3/4 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 egg
2 teaspooms vanilla extract
2 cups all purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 cup bittersweet chocolate chunks or chips
Preheat oven to 350 degrees F.
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.
Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.
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.)
Let cool, on the sheet, on a wire rack for five minutes. Remove from baking sheet and let cool completely. Makes approximately 3 dozen.
Source: Apple A Day
3/4 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 egg
2 teaspooms vanilla extract
2 cups all purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 cup bittersweet chocolate chunks or chips
Preheat oven to 350 degrees F.
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.
Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.
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.)
Let cool, on the sheet, on a wire rack for five minutes. Remove from baking sheet and let cool completely. Makes approximately 3 dozen.
Source: Apple A Day
It's funny how a little bit of cornstarch makes such a huge difference in cookies. We enjoyed these as well. I love your photo styling, and that blue straw is adorable!
ReplyDeleteYou can't beat a soft chocolate chip cookie! Interesting to use the cornstarch. I'll have to try that next time.
ReplyDeleteInteresting idea to use cornstarch! I never would have thought of that. But these look amazing, so I definitely need to try!
ReplyDeleteOne can never have too many chocolate chip cookie or brownie recipes! I've yet to try a cookie recipe with cornstarch but it sounds very intriguing and I think I can picture it. I'm glad to hear you like it.
ReplyDeleteThere is nothing better than a great chocolate chip cookie.
ReplyDeleteWe love these! It's definitely all about the bittersweet chocolate!
ReplyDeleteI happen to love a chocolate chunk cookie. Somehow it has been overshadowed by the Choc. chip cookie. This sounds like a cookie I'd really enjoy, both the bittersweet choc chips and the chewiness. Perfect.
ReplyDelete