This recipe makes a batch of 10 large, soft, chocolate chip cookies.
½ cup softened butter
½ cup brown sugar
½ cup granulated sugar
1 tbsp vanilla
1 1/5 cups flour
1/2 tsp cornstarch
1/2 tsp soda
1/2 cup choc chips or 1/2 a large broken chocolate bar
Cream butter and sugars.
Combine in egg and vanilla.
Incorporate in 1 cup flour, cornstarch, soda, and salt.
Mix in the remaining 1/2 cup flour.
Fold in the chocolate chips.
Wrap dough in plastic wrap and refrigerate for 1 hour.
Preheat oven to 350 F.
Bake for 14 minutes. Take them out when they are golden with slightly brown edges.
Don't melt the butter
Chop your stick of butter up into smallish pieces. Throw them in a bowl and microwave it for 10 second intervals until you can make an indent in a piece of butter with you finger. Then use a fork to mash the butter into the sugars.
I find that a 1:1 ratio of granulated to brown sugar produces the best taste. But if you don't have one, you can just use a full cup of the one you have.
I broke up half of a large dark chocolate Hershey bar. Yes, it is better than plain old chocolate chips. I like chocolate chunks. They create little molten chocolate pockets in your cookies more than chocolate chips would. Also, the chunks look better.
I think that refrigerating cookie dough for 1 hour before baking it makes a difference. It certainly worked for my chewy ginger cookies. Correct me if I'm wrong, but refrigeration allows the fats (butter) in the dough to cool back down to solids, which makes the cookies spread out less in the oven. Don't worry, these cookies still spread. But you don't want them to be paper thin. I personally like them a little thick in the middle, which is even better when they're warm. I found refrigeration to be vital in my chewy ginger cookie recipe. The first time I made them they spread out far too thin and burnt a little. Refrigeration (overnight) made them perfect. Please take the time to do this.
Baked goods are often high in sugar, fat, and carbs. As someone who bakes often, I have to watch how much I eat. I love to eat. I do. I also love to have a healthy body. That being said, I appreciate when a recipe states a calorie count. So I've decided to provide that for you.
Total calories: 2,596
Divide that number by how many cookies you made. I made 10, so each is about 260 calories. If you used different ingredients you calories will be different. I find calories amount by checking individual ingredient labels and then adding everything up.
Our lovely cookies - just thick enough, cracked tops, browned edges, chocolate chunks galore.
These cookies are 1,000% better when they are hot out of the oven. The chocolate is still gooey and the cookie is perfectly soft.
Dip them in milk!
Obviously Rachel's Cottage needed a chocolate chip cookie recipe. It's a classic. It's the definition of my Basics recipes section. I've made many a chocolate chip cookie over the years, and I know that everyone has their own criteria. Some people like them crispy or crunchy. Some like soft and chewy. These fall into the latter category. Lately I've seen a lot of Levain cookie recipes, but those almost seem too thick. I think these cookies are perfect, and I hope you find them just as satisfying. Let me know your twist on this nostalgic classic, or if you'd like to see a recipe for thinner, crispier chocolate chip cookies.