Prep time 25 mins
Cook time 10 mins
Total time 35 mins
These chocolate chip cookies use cornstarch as a secret ingredient to make them chewy and thick; perhaps one of the best chocolate chip cookie recipes in existence!
Author: Apple A Day
Makes about 30 cookies
Ingredients:
¾ cup (170g) unsalted butter, melted and browned
¾ cup brown sugar
¼ cup granulated sugar
1 egg
2 teaspoons vanilla extract
2 1/4 cups all purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
½ teaspoon salt
1 cup bittersweet chocolate chips
Instructions:
- Preheat oven to 350F (180C). Line baking sheets with baking paper.
- Place flour, cornstarch, baking soda and salt in a medium bowl and whisk to combine. Set aside.
- In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg. Finally, whisk in the vanilla.
- Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough.
- Using a standard-sized cookie scoop or tablespoon, drop dough onto prepared baking sheets. Bake for 8-10 minutes, until barely golden brown around the edges. The tops of the cookies shouldn’t brown; it is imperative that you do not baking the cookies any longer than 10 minutes.
- Let cool, on the baking sheets, on a wire rack for five minutes. Remove from baking sheet and let cool completely.
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