Chocolate Chip Cookies
Original Recipe
Ingredients:
- Sugar - We use brown sugar and white granulated sugar.
- Butter - 1 stick of cold butter (no need to let the butter come to room temp!).
- Egg - Just one egg (can substitute this for 1/4 cup of unsweetened apple sauce).
- Vanilla - Vanilla is the flavor booster in cookies.
- Baking Soda - Helps keep homemade cookies soft and tender
- Corn Starch - Makes the cookies full and thick
- Salt - All baked goods need salt, it helps balance the sweetness.
- Chocolate Chips - 1 FULL bag of chocolate chips. Yes, you could use less… but why?
- Flour - I used all-purpose for this recipe
- Walnut Pieces - Optional
Recipe Tips
Do Not Over Mix the Dough - Overmixing will result in dry, crumbly, and hard cookies.
Do Not Over Bake Them - I bake mine at a high temperature for only 6 minutes. They continue to cook while they cool, but you can still eat them before they’re fully cooled for the softest cookies EVER!
Instructions
- Preheat oven to 475°.
- Prepare baking sheets with parchment paper to prevent sticking.
- In the smaller mixing bowl, whisk together the flour, corn starch, salt, and baking soda.
- Cut the stick of butter into smaller pieces (as seen in the video).
- In the larger mixing bowl, combine the butter, sugar, brown sugar, egg, and vanilla extract.
- Gently stir the dry ingredients (flour, corn starch, salt, etc.) into the larger bowl with the butter/egg/sugar mixture (as seen in the video).
- Add in chocolate chips and optional walnuts. Mix gently until fully combined.
- Using a full size spoon (tablespoon), make cookie dough balls and place them on the baking sheet.
- Bake for 6-7 minutes or until the tops of the cookies get golden/brown (keep your eye on them:).
- Remove from the oven and let them cool. They'll continue to cook on the inside while they cool.
- For the softest cookies, eat them when they are warm, not totally cooled.