Sunday, June 8, 2014

Plump & Chewy Chocolate Chip Cookies

A friend posted a picture of the various states of Chocolate Chip cookies. I am intimately familiar with all of them. However, one recipe not mentioned uses cornstarch. See the recipe below. The addition of cornstarch makes these chocolate chip cookies plump and a bit chewy. It's my favorite! 

Plump & Chewy Chocolate Chip Cookies
Makes 24 cookies.

Unsalted Butter, ¾ cup (1 ½ sticks)
Granulated Sugar, ¼ cup
Light Brown Sugar, ¾ cup
Egg, 1
Vanilla, 2 tsp
All-purpose Flour, 2 cups
Cornstarch, 2 tsp
Baking Soda, 1 tsp
Salt, ½ tsp
Bitter (or Semisweet) Chocolate Chips, 1 cup

Use a standing mixer fitted with a paddle, blend butter and sugars until blended. Add egg, vanilla and salt, continue to blend until creamy, about 5 minutes.

In another bowl, stir together flour, cornstarch, baking soda, and salt. Gradually blend into the butter mix until just blended.

Stir in chocolate chips.

Roll into 1-inch balls. Makes about 24 cookies. Place onto cookie sheet lined with a silicon mat or parchment paper (for ease of cleaning).

Bake at 350ºF (170ºC) until golden brown and slightly soft in the center, 8 to 10 minutes.

Variations in Chocolate Chip Cookies

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