I honestly can’t tell you how many times in my life I have baked chocolate chip cookies. Probably a gazillion. Ok maybe only a million. Chocolate chip cookies are a classic, a comforting delicious cookie. Especially warm right out of the oven. But not too hot, because burning one’s tongue on hot magma like chocolate isn’t fun. At least that’s what I have heard….
Everyone once in a while on the weekend I will get the urge to bake cookies. My girls LOVE to bake with me; my 4 year old even said to me recently that she wants to be a chef when she grows up. So cool. She is always the first to bring her little chair into the kitchen to stand next to me at the island to help. My 6 year old stands there waiting to see if I will hand out any extra chocolate chips. She is my chocoholic kiddo. Pretty sure if I let her there would be no chocolate chips in the cookies because they would all be in her belly.
I also can say I have made chocolate chip cookies so many times I don’t look up a recipe most of the times I make them. I usually go by a few different recipes I have made so many times I have them memorized. Which can be a good thing, and a bad thing. Since baking is a much more exact science than savory cooking. For the most part at least.
The weekend we decided to bake cookies I had spent lunch eating a salad and looking through some food magazines that were all about healthy foods and salads. So naturally that meant I needed to bake cookies. Because, balance. I love chocolate chip cookies that have a slightly crispy edge and a soft, chewy center. There are several tricks to achieving this. Slightly underbaking is one, but not so underbaked they are raw. And another is adding cornstarch. I can’t remember where I saw that tip years ago, but it is a good one.
See? Magazine about a healthy salad, pile of freshly baked chocolate chip cookies. Life is all about balance, people.
The only problem with making cookies by memorization sometimes is I get the few recipes I make mixed up in my head. So I will often look online to see if there are recipes that are similar to what I am making – or try to remember the ones I have made before. I have one recipe I always make, but I will often double it and more often than not there is one ingredient I forget to double, like the sugar or eggs and the cookies come out weird. I will write down a recipe and try to find one online that is similar to make sure my ingredients are close enough that I know the recipe will come out ok. I double checked this recipe with a couple different ones I found on Food Network and they were all really similar so I knew it would be good. The last thing we want is a chewy chocolate chip cookie recipe that is a complete disaster. BUT if the cookies end up spreading out too much – crumble them on ice cream. Deeeeeeeelicious.
Chewy Chocolate Chip Cookies
Chewy Chocolate Chip Cookies Yield - 3-4 dozen depending on size
- 3 cups AP Flour
- 3 tsp cornstarch
- 3/4 tsp sea salt
- 1 1/2 tsp baking soda
- 2 sticks butter (1 cup) melted and cooled slightly
- 1 1/4 c light brown sugar, lightly packed
- 2/3 c granulated sugar
- 2 large eggs, room temp
- 3 tsp vanilla extract
- 2 1/2 c chocolate chips - us a variety of semi-sweet, dark, milk
- In a medium bowl combine the flour, cornstarch, salt and baking soda and set aside
- In a bowl of a stand mixer or large bowl and using a hand mixer, cream together the melted butter and sugars until light and fluffy, about 4 min. Add in the eggs 1 at a time until combined then add in the vanilla extract and mix again. Fold in the chocolate chips with a spatula. Chill the batter for 2 hours up to a day. Dough can also be frozen then thawed enough to be formed into balls before baking
- When ready to bake preheat oven to 350 Deg F. Scoop out 2 tablespoon sized balls of dough and place on a baking sheet that is covered either with parchment or a silicon bake mat. Bake for 9-10 min or until edges are starting to brown and middles are still soft. Do not over bake
- Let cool for a couple minutes on the baking sheet then carefully remove to a wire cooling rack to cool completely. Store in an airtight container up to 1 week or in the freezer for a few months.
You don't have to chill the cookie dough before baking, but they will spread out more when they bake without being chilled. You can also scoop into balls, place in a freezer baggie and then bake a few cookies at time if desired.
Also, how cute is that milk bottle? World Market of course.