Wow, hey readers, if there are any of you left. Last I posted a recipe was this past summer. A good one, but not good enough to get you through months of nothing I am sure.
Well, it seems life gets in the way sometimes. I will save you the long story and get right to the recipe.
I made this recipe up myself and am pleasantly surprised I like these as much as I do. I wanted a chewy and buttery chocolate chip cookie and am surprised I enjoy the taste so much since I prefer my cookies to be a bitter thicker. Maybe next time I will try and increase the flour measurement below by a 1/4 cup and maybe add a 1/4 tsp of baking powder to my next batch for those wanting to change it up before I do. I am posting this recipe as I made them as I think these are a great tasting cookie and my Taste Tester actually loved them. He informed me that he actually prefers flat chewy cookies. Who knew after 3 years together I would not even know he cookie preferences?
These cookies, while flat, have a nice buttery taste to them that more than satisfies my cookie craving. I decided to make these festive by adding some Holiday chips and some dark chocolate disks I had on hand but any chips will do. These were so good right out of the oven but still taste great after cooling so I am looking forward to tweaking the recipe as mentioned above to see if I can improve on these already delicious cookies. The cornstarch in the recipe helps to keep them soft and chewy so long as you don’t over-bake them.
I do want to point out that the ingredients are a bit different than some other cookies I have made as I start this recipe with cold butter (yep, you read that correct, COLD butter) right out of the fridge. I chopped it up and whipped it good with the sugars which actually beats air into the dough, which, should in theory produce a bit thicker and chewier cookie. That, along with the cornstarch should create a thicker and chewy cookie than what I got but I was not disappointed too much after I tasted them. Mine were chewy but failed to be thick due to not enough flour so I look forward to making these again soon but with my tweaks, hopefully creating the cookie I was originally trying to make.
I rate these cookies an 8.5
Baking Blonde’s Thin and Chewy Chocolate Chip Cookies
1 stick butter cut into 1/2 inch chunks (right from the fridge)
1 cup brown sugar
1/2 cup sugar
1 tsp Vanilla
1 3/4 cups flour
1 tsp baking soda
1/2 tsp salt
1 TBS cornstarch
1 cup chips (i used 1 cup Holiday chips and 1/2 cup Nestle’s Dark Chocolate)
Preheat oven to 350 degrees.
Cut butter into 1/2 inch chunks. In a medium bowl, cream together the butter and sugars until smooth (about 2-4 minutes) until creamy (the dough will start to stick together after a while as the butter blends with the sugars, beat until this happens.
Add egg and vanilla and mix to combine. Mix in the flour, baking soda, salt and cornstarch and mix until the dough comes together.
Chill for 10 minutes or longer (cover so the dough does not dry out)
Scoop out the dough using cookie scoop or Tablespoon onto parchment lined baking sheet (so they don’t stick)
Bake for 8-10 minutes until golden and set.
Cool and enjoy (or eat warm)