Precisely 51 weeks ago, I pinned this recipe on Pinterest.
These cookies caught my eye because they looked particularly pillowy and soft… characteristics my chocolate chip cookies had been woefully lacking, despite years of experimenting! It was quite embarrassing really, considering the amount of baking I do and the general pride I take in it. Why could I not make a basic chocolate chip cookie??? It seemed that whenever I tried it (using the Tollhouse recipe on the chocolate chip bag) they always came out flat and less-than-amazing. I had decided those break n’ bake ones from the store were better than any I could make from scratch anyway, so why bother?
Something in this recipe, however, struck me. These cookies contain one ingredient I hadn’t seen in any other recipes. It was that one ingredient, I decided, that must be the game-changer.
And indeed it was!
So much so, in fact, that I’m now using that one ingredient to solve my problems with numerous other recipes! Remember my “sunken in the middle” banana bread?
The reason my bread always sank was because the recipe called for butter. (Butter has trace amounts of water in it and it tends to thin out your baked goods.) I had resorted to mixing Crisco and butter to solve the sinking problem. Well, not anymore! Armed with my secret ingredient, I can use all butter again!
That same secret ingredient is the reason these cookies don’t spread out and get too thin when baked, even though they use butter and no Crisco.
So what’s the secret ingredient??
Apparently corn starch helps thicken up the batter so that these cookies don’t spread too much. Instead they have nice lift and delicious chewiness! They are THE perfect chocolate chip cookie.
Here’s the recipe. I have slightly adapted it from the one I found on Pinterest (courtesy of Kelsey at Apple a Day.)
THE chocolate chip cookies
Preheat oven to 350.
3/4 c. softened butter (I use half salted, half unsalted)
3/4 c. brown sugar
1/4 c. granulated sugar
2 tsp. vanilla extract
Cream together the butter and sugars, then add the egg and vanilla and mix well.
In a separate bowl, combine the following:
2 c. all purpose flour (I sometimes use 1/2 C. soft white wheat flour and 1 1/2 all purpose because I like that combo!)
2 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
Add this mixture to the butter/sugar and mix til blended. Stir in 1 C. of your favorite chocolate chips. (Semi-sweet is classic, but milk or dark chocolate are also great! I also enjoy mixing in white chocolate chips sometimes.)
Use a medium or large cookie scoop to scoop out even-sized balls of dough onto a cookie sheet. Bake for 8-10 minutes. Tops of cookies won’t be brown, but do not bake for longer than 10 minutes! Allow to cool.
These cookies turn out perfectly every time!
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